Lemon Shrimp with Red & White Quinoa

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Ingredients for 4 People:

  • 1 lb fresh or frozen shrimp in shells
  • 1/2 cup red Quinoa
  • 1 tsp flour
  • 1/3 cup dry white wine
  • 1 Tbsp white wine vinegar
  • 2 Tbsp lemon juice
  • 1/8 tsp ground black pepper
  • 1 Tbsp butter
  • 1/2 cup sliced red onion
  • 1/4 cup fresh parsley, thinly sliced

Thaw shrimp, if frozen. Prepare quinoa by following directions of the package. when quinoa is cooked, add parsley and set aside in a warm place. Meanwhile, peel and devein shrimp, leaving tails intact if desired. Rinse shrimp, pat dry with paper towels. Place shrimp in a large bowl. Sprinkle with flour, toss to coat and set aside.

For the sauce, stir together in a small bowl wine, lemon juice and pepper.

In a large skillet, heat butter over medium-high heat until melted. Add onion and cook about 5 minutes or until tender, stirring occasionally. Add shrimp to skillet. Cook and stir for 2 minutes or until shrimp start to turn opaque.

Carefully add sauce to skillet and bring to a boil. Cook and stir until shrimp are opaque and sauce is thickened. To serve, spoon shrimp mixture over quinoa and if you like, serve with lemon wedges.

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