HARRISBURG, Pa. — A wider variety of seasonal vegetables return as we move deeper into the spring season, and this week’s Seasonal Servings tries to incorporate as much as possible. However, we keep it light and easy in this dish.
Lemony Shrimp with Garlicky Quinoa and Roasted Veggies includes broccoli, cauliflower, scallions and shallots, with a touch of lemon to waken the flavors. Simple seasoning adds plenty of flavor to this no-fuss meal that can be cooked in under 30 minutes. Healthier meals don’t have to be complicated, and this recipe does just that!
Ingredients:
- 1 pound, shrimp
- 3 cups, broccoli, chopped small
- 2 cups, cauliflower, chopped small
- 2 large shallots, sliced (or 3 medium)
- 2 lemons, juiced
- 3 scallions, green tips sliced
- 1 cup, quinoa
- 2 cups, vegetable stock
- 3 garlic cloves
- 1 tablespoon, butter
- 1/3 cup, pecorino Romano cheese
- 1 tablespoon, smoked paprika
- 1 tablespoon, Italian seasoning
- 2 tablespoons, olive oil
- Salt and pepper to taste
Directions
Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with foil. Add the broccoli, cauliflower, sliced shallots, 1 tablespoon of olive oil, smoked paprika and Italian seasoning. Mix everything well and place it in the oven for about 15 to 20 minutes, depending on the size of the florets. When the vegetables are nearly done, remove them from the oven and add the pecorino Romano. You can also add a little lemon juice if you please. Pop them back in the oven for another 5 minutes.
While the veggies are cooking in the oven, you can start the quinoa and the shrimp. Rinse the quinoa, then mix it with the stock and garlic cloves. Cook according to the package directions. Add the remaining tablespoon of olive oil to a large pan and bring it to medium-high heat. Salt and pepper the shrimp, and cook them in the pan for about 1 to 3 minutes per side (this depends on the size of the shrimp). When the shrimp are nearly done (after the first flip), add the lemon juice and let it evaporate. Remove it from the pan. Add the scallions to the quinoa when it finishes.
Plate the shrimp with the quinoa and roasted vegetables, and serve for a complete meal.