MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lemon Shrimp w/Spinach Quinoa
Categories: Seafood, Vegetables, Greens, Grains, Wine
Yield: 4 Servings

1 lb Large shrimp in shells
1 ts All-purpose flour
1/3 c Dry white wine
+=OR=+
1/4 c Broth
+=PLUS=+
1 tb White wine vinegar
2 tb Lemon juice
1/8 ts Ground black pepper
1 tb Unsalted butter
1/2 c Thin sliced red onion
Lemon wedges (opt)

MMMMM-----------------------SPINACH QUINOA----------------------------
1/2 c Rinsed, drained red or
- regular quinoa
1 c Water
1 Clove minced garlic
1/4 ts Salt
2 c Packaged fresh baby spinach
1/2 ts Fine shredded lemon peel

Thaw shrimp, if frozen. Prepare Spinach Quinoa.

In a small saucepan, combine quinoa, water, garlic, and
salt. Bring to boiling. Reduce heat; cover and simmer for
15 minutes or until liquid is absorbed. Stir in baby
spinach and finely shredded lemon peel.

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. Set aside.

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

In a large skillet heat butter over medium-high heat
until melted. Add onion; cook about 5 minutes or until
tender, stirring occasionally. Add shrimp to skillet.
Cook and stir for 1 to 2 minutes or until shrimp start to
turn opaque. Carefully add sauce to skillet; bring to
boiling. Cook and stir about 1 minute or until shrimp are
opaque and sauce is thickened.

To serve, spoon shrimp mixture over Spinach Quinoa. If
desired, serve with lemon wedges.

Makes: 4 servings

Better Homes & Gardens | May 2015

MM Format by Dave Drum - 25 May 2015

Uncle Dirty Dave's Archives

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... If studying history makes you proud & happy it's not real history.
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