The nice thing about both shrimp and broccoli is that, at most grocery stores, you can get just enough for one person.
1/3 lb. raw shrimp, de-veined
1 lime, zested & juiced
2 garlic cloves, chopped fine (or 1/2 tsp. minced garlic)
1 tsp. olive oil
1/4 tsp. black pepper
1 tsp. cilantro or basil
1/4 tsp ground red pepper
1/4 lb. fresh broccoli florets, rinsed
1/2 c. quinoa (you can also use instant brown rice, if you prefer)
1 cup water -OR- 1 cup chicken or shrimp stock
Directions: Peel shrimp. In medium bowl, combine shrimp, lime juice and zest, garlic, olive oil, cilantro/basil, and red pepper. Use your hands to mix thoroughly, cover bowl, refrigerate for at least 20 minutes (or, if you prefer, do this in the morning before you go to work, and take it out for dinner). In the meantime, rinse quinoa in fine-mesh colander until water runs clear (about 30 secons). In small sauce pan with heavy bottom (or, better yet , a rice cooker if you have one!), add quinoa and water/stock. Cook per package directions if using a sauce pan, or cook as with rice in rice cooker. Heat a small to medium skillet over medium heat, and add a teaspoon of olive oil to heat. Add broccoli, and cover. Stir occassionally, cooking to desired tenderness (I like mine al dente’, so it only cooks for 3-5 minutes). Add shrimp and marinade. Cook quickly, removing from heat as soon as shrimp is nice and pink (this is less than 3-5 minutes). Don’t over cook! Serve over quinoa.
- Lime and Cilantro Quinoa and Garbanzo Bean Salad (whohastimeforthegym.wordpress.com)
- Grilled Cilantro-Lime Shrimp with Spicy Hass Avocado Puree Recipe (avocadocentral.com)
- Mediteranian quinoa salad with shrimp (cookingkarens.wordpress.com)