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Easy & Healthy Mother’s Day Recipe

By Jason Alexander
Updated May 8, 2020

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Shrimp Pilaf

Sautéed Shrimp with Garlic and Marjoram over Lemon-Quinoa Pilaf and Sautéed Kale (serves 4)

Courtesy: Jen Mullen of JAM Gourmet Foods and Catering

Ingredients

Shrimp:
1 1/2 pounds peeled raw shrimp
1-2 tablespoons olive oil
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 clove garlic, minced
1 teaspoon chopped marjoram

Quinoa:
1 cup quinoa
2 tablespoons pumpkin seeds
2 tablespoons currants or raisins
1 teaspoon lemon zest
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1-2 tablespoons olive oil

Kale:
1 large bunch kale, remove rib and rough chop
1/2 teaspoon sea salt
1-2 tablespoons olive oil
Ground black pepper to taste

Instructions

  1. Add quinoa and 1-1/4 cups water to a saucepan with sea salt.  Bring to a boil; lower to simmer; and cover for about 15 minutes or until water is absorbed.  Remove from the heat.  Add olive oil, pumpkin seeds, currants or raisins, lemon zest, salt and black pepper.  Stir with a fork to loosely separate the grains.  Cover and set aside while cooking the shrimp and kale.
  2. Heat 1-2 tablespoons olive oil in a sauté pan over medium heat.  Add the shrimp in a single layer, and season with sea salt and pepper.  Sauté until pink and firm, turning and stirring occasionally.  Turn off the heat and toss with the garlic and marjoram.
  3. Heat 1-2 tablespoons of olive oil in another sauté pan over medium heat.  Add the kale, and sauté until just soft and bright green.  Season with sea salt and pepper.
  4. Plate quinoa topped with sautéed kale and shrimp.  Add a lemon wedge and a sprinkle of parsley for added punch and color!
Kristen can be reached at kristen@hinghamcurrent.com.

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Shrimp Pilaf