Tuesday, November 11, 2014

Cajun Shrimp and Quinoa Bake

It is definitely November. Facebook is flooded with the daily thankful posts. The major stores took down the Halloween items and replaced them with Christmas. Somewhere, I think, they are hiding the Thanksgiving items. Maybe. Or did I just miss an entire holiday? 

I just find it sad that the entire Thanksgiving holiday is being pushed to the side so that people can make even more money. But I digress... 

I want to tell you about this delicious dinner that I made. Simple. Quick. Flavorful. All wonderful things to be thankful. 

 Cajun Shrimp & Quinoa Bake
serves 3-4

2 cups cooked quinoa (about 1 cup uncooked)
2-3 large tomatoes, diced (you could sub. 1 can diced with juice)
2-3 cloves garlic, minced
3/4 lb shrimp, peeled & deveined
3 tsp. cajun seasoning
1 tsp. olive oil
1/4 cup Monterrey jack cheese, shredded

In a large, oven-safe skillet heat oil over medium heat. Add shrimp and sprinkle with 1 tsp. cajun seasoning. Cook, tossing frequently, until shrimp has turned opaque, about 2-3 minutes per side. Remove shrimp from skillet.

Preheat oven to 350.

Add tomatoes, garlic, remaining cajun seasoning, and cooked quinoa to the skillet. Cook over medium heat until heated through and any juice from the tomatoes is absorbed or evaporated. Remove from heat.

Arrange shrimp on top of quinoa. Sprinkle cheese on the top and place in oven for 10-15 minutes until cheese is melted.

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