This is another way to use quinoa, making it into a risotto dish. It is creamy and carries all the flavor of the shrimp. It is similar to the Peruvian Shrimp soup. This recipe serves 3.
2 cups of quinoa
½ kilo whole shrimp
2 tablespoons of butter
1 medium red onion, chopped
1 clove of garlic, minced
1 ½ cups of white wine
4 cups of chicken stock
1 tablespoon of tomato paste
100gr of bacon strips, sliced
200gr of mushrooms, sliced
50gr grated Parmesan
Handful of parsley, chopped
First cook the quinoa. Rinse it under cold water and then boil for 12 minutes. Drain and set aside.
To prepare the shrimp sauce, first peel the shrimp and then remove the veins. Reserve the shells and heads. Put the clean shrimp tails in a bowl and set aside in the fridge. (If you want you can reserve 3 whole shrimps, or more, and cook them with the shells and then reserve them for decorating the plate)
In a medium pan and over medium-high heat, add one tablespoon of butter and olive oil. Then add the shells, heads and ½ cup of white wine. Cook until the wine has reduced. Put the shells in a blender; add some salt and 2 cups of the stock. Blend until smooth and then sift the mixture. Set aside.
In a large pan, over medium high heat, add one tablespoon of butter and one of olive oil. Sautee the mushrooms until they are browned on both sides. Then add the shrimp and cook for 2 minutes. Add salt and pepper. Transfer the mushrooms and shrimp to a bowl and set aside.
Add 2 tablespoons of olive oil to the same pan, and cook the onions for a few minutes. Add the garlic, tomato paste and bacon. Once the bacon is cooked, add the shrimp sauce and white wine. Let it reduce a bit and then add the cooked quinoa. Stir to combine and add slowly the last 2 cups of stock. Stir until most of the liquid has reduced. Then add the cream, Parmesan mushrooms and shrimp. Stir for a few minutes and then taste for salt. Serve onto 3 plates. Place the whole shrimps that you reserved on top and sprinkle some parsley.