Looking for a simple and delicious shrimp dish for a cool fall night, well here you go.

Not just shrimp, but tri-colored Swiss chard, cremini mushrooms, & tri-colored heirloom quinoa in garlic & orange scented jus…..YUM!

Full of quality protein from the shrimp and quinoa.

Plenty of soluble and insoluble fiber from the quinoa, chard, mushrooms & garlic.

Complex carbs from quinoa & orange too.

You have to give this a try.

Recipe (serves 4)

Shrimp:

  • 1 lb shrimp, deveined
  • 1 tsp Za’atar seasoning
  • 1/2 tsp black pepper
  • 1/2 tsp sea salt
  • 1 tbsp extra virgin olive oil

1). Season shrimp

2). Heat up saute pan over medium-high heat

3). Saute shrimp til brown on the bottom

4). Turn over and cook til brown on the other side

5). 3-5 minutes in total based upon how big shrimp are

Vegetables:

  • 1 tbsp extra virgin olive oil
  • 1 red onion, sliced
  • 4 cloves garlic, sliced
  • 1 lb cremini mushrooms, quartered
  • 1 bunch of tri-colored Swiss chard, chopped
  • 1/2 cup organic chicken stock
  • 1 navel orange, zested & juiced
  • 1 tsp Trader Joe’s Ajika Georgian seasoning
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper

1). Heat up saute pan over medium-high heat

2). Add onions & cook til wilted

3). Add garlic & cook til wilted

4). Add chard

5). Add seasonings, orange zest & juice, & stock

6). Cook til chard is tender

Quinoa:

1). Add ingredients to the pot

2). Bring to a boil and then lower to simmer

3). Cover and cook for 15 minutes

4). Remove from heat and let sit 10 minutes

5). Fluff with a fork

Assembly:

  • 1 tbsp real Parmesan cheese
  • 1/2 cup micro arugula greens

1). Plate the vegetables making a hole in the center

2). Plate quinoa in the center

3). Arrange shrimp around the edge

4). Sprinkle with Parmesan & arugula

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