I think the world might be ending.
The Fellow™ made dinner.
When it comes to pastas without a red sauce, particularly with shrimp, I leave it up to him. I’m not as sauce savvy as he is, and he’s come up with some excellent goes-well-with-shrimp ones that make my mouth water just thinking about it.
While he was prepping the shrimp, he decided instead of using pasta, to use the remainder of the quinoa we had in the cupboard. We both tried it for the first time several weeks before and were intrigued by the flavor and texture. A box of Ancient Harvest lasts us for two meals, 1 cup of raw quinoa a meal, and it goes a very long way. There’s usually enough for lunch leftovers for the both of us. I will definitely be investing more money into quinoa, as well as the pasta made of it, if I can ever find it! While it’s extra carb-y, it’s a nice alternative to rice, and still packs that weird punch we like.
The Fellow’s™ cooking style is far different from my own. I like to have things planned ahead of time, I like to know exactly what’s going into my dish, how much cook time each item will need, etc. Even though I’m still a novice, I’m a perfectionist. He, on the other hand, will literally just start grabbing condiments/sauces/spices out of their appropriate places and start adding. Butter here, a dash of cayenne or oregano there, ooh, green chilies there. Besides knowing we wanted shrimp and the last minute change to quinoa, he didn’t know where the dish would take us until he opened the cupboard doors.
This dish has a nice green chile kick with a hint of butter and pepper. Oh. And bacon. Lots of crumbled bacon. Shrimp and bacon cannot be without each other in our household. I can’t wait for this summer. Shrimp and bacon and veggie kabobs on the grill all. the. time.
16 pieces of shrimp, peeled and deveined; tail optional
4 pieces of bacon, cooked and crumbled
1 cup Ancient Harvest quinoa
1 can (4 ounces) green chilies
1/4 cup butter
1/4 cup milk
1) In a large size sauce pot, bring 1 cup of quinoa and 2 cups of water to a boil on high heat. Reduce to low heat, cover with lid, and let cook until all the water is absorbed. Set aside.
2) Either fry the bacon up until crisp or bake in the oven, crumble, and set aside. If frying up the bacon in a pan, the bacon grease can be used to cook the shrimp. Once the shrimp is cooked, remove it and add to a different skillet (or clean the bacon fat skillet) with the rest of the base ingredients.
If wanting to start from scratch without the bacon fat, throw shrimp, butter, milk, green chilies, parsley, basil, and a dash of pepper to the skillet and mix together. If using raw shrimp, cook until bright pink in color over medium-high heat. If using pre-cooked frozen shrimp, heat until the base is bubbling. The sauce will be on the thin side.
3) Pour shrimp and sauce into the pot with the quinoa and mix well. Either fold in the bacon crumbles or sprinkle on top of individual servings.
Remember to refrigerate the leftovers. We didn’t (I fell asleep on the couch and The Fellow™ forgot about it completely) and we had to throw it away since the shrimp sat out for 12 hours.