Tuesday, August 3, 2010

Second Helping: Red Quinoa and Shrimp Tacos

Sometimes a challenge is just what is needed to be creative in my kitchen. Serious Eats was the one to offer me inspiration for this one here: An atypical taco filling recipe? Viva! We all love Mexican classics here, but also we are curious enough to experiment with all sorts of ingredients. As far, of course, that the so-called fusion  becomes a harmonic result despite their different gastronomic culture.

My family had fun with the idea of doing this experiment, and we got together on Sunday night to prepare our unusual tacos. I bought organic shells from my favorite grocery store, and all the other ingredients. I was looking for  lots of textures, some moist, and provoking flavors. And that's all we got with our mix: Tasty jumbo prawns cooked in red sauce, a base of Bolivian quinoa on the bottom of the tacos, the freshness of thinly cut cucumbers and drops of a favorite hot sauce were just a great combination. It was indeed a great end for a sunny Sunday afternoon...and the one to welcome a brand new week.

Red Quinoa and Shrimp with Red Sauce Tacos

I fell in love with organic red quinoa three months ago, when the first packet was exposed in the novelty section from Trader Joe's. I am now using it every week, and completely happy with its nutty taste and unbelievable appearance. The nutrition facts of quinoa are also a winner here: High protein, low fat and lots of minerals are now part of the family menu.

8 taco shells or corn tortillas
24 jumbo or colossal shrimps, cooked in your favorite red sauce
8 tablespoons cooked organic red quinoa (as instructed per package), plus 1 tablespoon of olive oil added at the end of cooking
2 persian cucumbers, thinly sliced
Fresh cilantro, to garnish
Drops of hot sauce,  to taste (optional)

Simmer  jumbo shrimps in your favorite recipe or brand of tomato sauce up to when orange and with a firm flesh. If using already cooked shrimps, heat sauce in a saucer and add the shrimps. Simmer up to when shrimps are curled and firm. Fill each taco, or tortilla, with enough quinoa, a tablespoon of red sauce, 4 shrimps, cilantro and some slices of cucumber. Enjoy!


Cindy Rowland said...

This looks so good.
Have any of you been reading Dinner: A Love Story? She would probably dig this too. Total quinoa hound.

Myrna said...

I love quinoa and did not know that it has high protein, low fat and lots of minerals. Thank you for your wonderful idea of yet another use for this healthy and tasty food.

Myrna said...

I did not know that quinoa has high protein, low fat and lots of mineral. Thank you for yet another wonderful use of this tasty and healthy food.


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