January 28, 2020

A la Carte: A New Dish for a New Decade — Roasted Shrimp, Caulifower with Quinoa

Like many of you, I have made one or two or more resolutions. I, for one, am on that intermittent fasting. I don’t eat before 11 a.m., nor after 7 p.m. This is an easy diet for me: I like lunch more than breakfast and I often am in bed at 8:30, where I read for at least two hours. So dinner at 6-ish works for me. I have lost around seven pounds since mid-December, even with the holiday parties. 

My friend Judy promises to watch less television and learn how to use more of her computer’s abilities, especially Google maps, since she is an assessor. I am promising myself that I will buy fewer shoes and clothes. All summer long I wear my jelly sandals, of which I have around 15 pair, and in the winter I wear boots outside. I never wear shoes in my condo, even when the temperature hovers around 20 degrees. As for clothes, my Nordstrom, Nordstrom Rack and Macy’s have zero balances.

Almost everyone I know are getting into plant-based food meals. I eat chicken and fish a few times a week;  I have a hamburger or a lamb chop maybe once a week. I do like pasta and chili, whose main ingredients are the beans and the pasta rather than meat balls or pork. I also have stopped at Burger King a few times for that Impossible Burger. With the mayonnaise-based dressing, onion, lettuce and tomato, I don’t miss the burger at all. Truth to be told, I only order my burgers at Haywire in Westbrook.  Once Jack Flaws opens his new place in Centerbrook, I will be a true carnivore, if only for a few hours.

Today, though, I will be making this for dinner. This recipe comes from the free magazine from Stop & Shop. I had just read on Facebook that Ina Garten now only serves shrimp that she has oven-roasted. Evidently Stop & Shop’s test kitchen thinks the same way.

 

Roasted Shrimp and Cauliflower with Quinoa Tabbouleh

From Savory by Stop and Shop, January 2020

Yield: serves 4

One-half cup dry quinoa, rinsed
3 cups cauliflower florets
4 tablespoons olive oil, divided
One-quarter teaspoon salt and pepper
1 cup fresh parsley
1 pound frozen, peeled deveined raw shrimp, thawed
One-quarter teaspoon salt and pepper
One-quarter teaspoon smoked paprika
2 tablespoons fresh lemon juice

Preheat oven to 425 degrees.

Cook the quinoa according to package directions.

In a medium bowl, toss the cauliflower with 2 tablespoons oil, salt and pepper; reserve bowl. Arrange on a large rimmed baking sheet in single layer. Roast 15 minutes.

Meanwhile. Very finely chop parsley and add to a large bowl. In the same bowl cauliflower was in, toss the shrimp with the smoked paprika, 2 tablespoons of oil, and salt and pepper.

Once cauliflower is roasted, push cauliflower to one side of baking sheet and arrange shrimp in a single layer on other side. Roast 5 minutes until shrimp are cooked through and cauliflower is tender.

Fluff the quinoa and add to bowl with parsley. Add lemon juice and remaining 1 tablespoon of oil. Season with salt and pepper to taste. Serve the shrimp and cauliflower over the quinoa .

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