Happy Friday! Lent is upon us friends, and there isn’t any rule in my book about not eating shrimp. I’ll be the first to admit this is one of the hardest rituals that I have a difficult time sticking to. I would be lying if I told you I’ve never eaten red meat on a Friday during Lent. Sorry. It’s the truth. I try really hard to stick to it, but each year, there I go; forgetting and remembering after I’ve eaten a hamburger, or taco de carne asada or something of that nature. Well, in case you are looking for something different to eat during Lent, here’s a simple meal that I threw together last minute. I hope you like it.
Ingredients
1 cup uncooked quinoa (I used royal rainbow quinoa)
2 cups water
2 tablespoons butter
1 cup chopped celery
16 ounces sliced mushrooms
2 garlic cloves minced
2 tablespoons white truffle infused oil
1 pound peeled and deveined shrimp
salt
1 cup uncooked quinoa (I used royal rainbow quinoa)
2 cups water
2 tablespoons butter
1 cup chopped celery
16 ounces sliced mushrooms
2 garlic cloves minced
2 tablespoons white truffle infused oil
1 pound peeled and deveined shrimp
salt
Start by rinsing the quinoa in a fine mesh strainer. Cook the quinoa in two cups of water in your rice cooker (I cooked more than 1 cup of quinoa because I wanted to have leftovers, but you’ll only need two cups of cooked quinoa for this recipe).
While the rice is cooking, chop the celery and mince the garlic.
Heat a large non-stick pan over medium-high heat. Add the butter and celery. Sweat the celery for a couple minutes, stirring often.
Add the garlic and sliced mushrooms. Cook until all the liquid that seeps out of the mushrooms evaporates. The mushrooms will start to caramelize once this happens.
When the mushrooms begin to caramelize, lower the heat to medium and add 1 to 2 tablespoons of the white truffle infused oil. Saute the mushrooms in the oil for another two minutes.
Remove the mushrooms with celery from the pan, set that aside in a bowl. Immediately add the (thawed) shrimp to the hot pan. Cook on one side for about 30 seconds or until they begin to turn pink, then flip them over to cook on the other side another 30 seconds or so. Remember, shrimp cook super fly quick, so keep an eye on them!
Return the mushrooms with celery to the pan, and add the cooked quinoa with a big pinch of salt. Mix everything well. Taste test, add a light drizzle of the white truffle infused oil if you’d like, or some more salt. The rest is up to you!
I hope you enjoy this lent friendly meal friends!
