Tri-Color Quinoa and Garlic Butter Shrimp

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Great dish for that special someone. Who can resist tantalizing shrimp on a colorful bed of whole grains?


  • 1 8oz Hodgson Mill Tri Color Quinoa
  • 6 Tbsp. butter, divided
  • 1 c yellow onion, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, pressed
  • 4 c low sodium chicken broth
  • 1/4 c clam juice
  • 1 tsp. oregano
  • 1 tsp thyme
  • 1 tsp paprika
  • 3 Tbsp. tomato paste
  • 1 tsp salt
  • 1 lb raw shrimp, peeled and deveined (can use frozen shrimp, thaw first)
  • 1/2 tsp garlic powder
  • 1/2 tsp red pepper flakes, (can omit for a less spicy dish)
  • salt and pepper, to taste
  • 1/2 lemon


In a 4-5 quart pan melt 3 Tbsp. butter completely and add onion, celery and pressed garlic. Cook for 3-4 minutes until onion is softened. Add uncooked quinoa then stir to combine. Cook for 1 minute, toasting the quinoa, and then add clam juice and chicken broth, Bring mixture to a boil, reduce heat to low add oregano, thyme, paprika, tomato paste, and salt. Stir to combine, then cover and let simmer 15 minutes. Add shrimp, arrange over the top of the quinoa. Replace the lid and simmer 3-4 more minutes, until shrimp cooked through. Test quinoa for doneness, You’ll know quinoa is done when it is completely soft but still “pops” a bit when eaten and about half the beads have opened into little spirals. The quinoa should have absorbed nearly all the liquid at this point, but will continue to absorb moisture as it sits. Remove from heat. Stir garlic powder and red pepper flakes into reserved melted butter then drizzle over shrimp. Spritz the top with lemon juice.

Yields 8- 10 servings

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