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Shrimp Quinotto
  • Prep 20 min
  • Total 40 min
  • Ingredients 19
  • Servings 4

You’re probably asking yourself what quinotto is. The answer is very simple: it’s a risotto prepared with quinoa instead of rice, a Peruvian version of the classic Italian dish. Ever since quinoa became popular and added to all kinds of dishes -besides the traditional Andean dishes– a variety of flavors and presentations have turned it into an incredibly versatile ingredient that can be used in both sweet and savory recipes. To make this delicious dish, prepare the quinoa ahead of time being sure not to overcook, so the quinoa grains are opened but not actually cooked. Then proceed, preparing the risotto as usual, and dinner will be ready in just a few minutes. What I like about quinoa is that it’s light and gluten-free, making it a perfect option for those following special or grain-free diets. Quinoa also makes a perfect dinner dish. Serve with a green salad or cherry tomatoes, and enjoy! MORE + LESS -

Ingredients

To prepare the quinotto:

1 1/2
cups colored quinoa (or white quinoa)
3
cups water (to cook quinoa)
2
tablespoons oil
1/2
cup white onion, finely chopped
2
garlic cloves, finely chopped
2
tablespoons chopped yellow ají (pepper) or ají paste (optional)
1/2
cup white wine
2
cups fish stock
Salt and pepper
3/4
cup half-and-half
1
cup green peas
1/2
cup diced queso fresco (fresh cheese)

To prepare the shrimp:

1
tablespoon oil
1
lb shrimp (reserve 4 whole for garnish)
1
tablespoon tomato paste
1/4
cup half-and-half
Salt and pepper, to taste

For garnish:

1/2
cup grated Parmesan cheese
Chopped parsley, to taste

Directions

Hide Images
  • 1
    To prepare the quinotto: Cook the quinoa in a pot with 3 cups of water over medium heat for 16 minutes. Set aside.
  • 2
    Heat the oil in a pan over medium heat and sauté the onion with the garlic. Add the ají paste when the onion is soft and translucent. Add the white wine and let boil until it evaporates. Add the cooked quinoa, stir well and incorporate the fish stock, little by little. Don’t let it dry. Season with salt and pepper.
  • 3
    Finally, add the half & half, peas and queso fresco.
  • 4
    To prepare the shrimp: In the meantime, heat the oil in another pan and fry the shrimp until they change color. Add the tomato, half & half and salt and pepper. Cook for a few more minutes, allowing the shrimp to absorb the flavor.
  • 5
    Add the shrimp and its sauce to the quinoa.
  • 6
    For garnish: Sprinkle with chopped parsley and Parmesan cheese. Serve immediately.
  • You can change the color of the quinoa by adding saffron to the broth.

Expert Tips

  • Add different vegetables to the quinotto: diced carrots, chopped green bean, leek, etc.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • You’re probably asking yourself what quinotto is. The answer is very simple: it’s a risotto prepared with quinoa instead of rice, a Peruvian version of the classic Italian dish. Ever since quinoa became popular and added to all kinds of dishes -besides the traditional Andean dishes– a variety of flavors and presentations have turned it into an incredibly versatile ingredient that can be used in both sweet and savory recipes. To make this delicious dish, prepare the quinoa ahead of time being sure not to overcook, so the quinoa grains are opened but not actually cooked. Then proceed, preparing the risotto as usual, and dinner will be ready in just a few minutes. What I like about quinoa is that it’s light and gluten-free, making it a perfect option for those following special or grain-free diets. Quinoa also makes a perfect dinner dish. Serve with a green salad or cherry tomatoes, and enjoy!

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