Grilled Jumbo Shrimp and Warm Quinoa Salad - Firebirds - Tucson News Now

Grilled Jumbo Shrimp and Warm Quinoa Salad - Firebirds

TUCSON, AZ (Tucson News Now) -

Grilled Jumbo shrimp 


  • 14 – Jumbo Shrimp, peeled and deveined with tails left on
  • Creole Seasoning, light sprinkle
  • 3 oz. Sundried Tomato Sauce

Pre-heat grill or grill pan to medium high heat. Lightly season the shrimp with creole seasoning. 
Place the shrimp on a skewer and grill for approximately 4 minutes and flip. 
Cook until the shrimp is pink throughout. 
Place the shrimp on the plate, drizzle with sundried tomato sauce and serve with roasted vegetable quinoa salad.  (Serves 2)

Warm Quinoa Salad
Cook quinoa according to package directions. 
Roast your favorite vegetables with a drizzle of olive oil and creole seasoning (we use red onion, asparagus, Brussel sprouts, carrots, whole grape tomatoes) in a pre-heated 400 degree oven for 15-20 minutes. 
Mix the vegetables with the quinoa and add your favorite vinaigrette salad dressing. We use our house made Cilantro Lime Vinaigrette.

Brussel sprouts with bacon jam


  • 3 cups – Brussel Sprouts, blanched
  • 2 Tbsp. – Canola Oil
  • 1/2 cup – Bacon-Chile Jam
  • 1 oz. - Water

To blanch the Brussel sprouts, bring two quarts of water to boil. 
In the meantime, make an ice water bath in a bowl in a large bowl, set aside. 
Add the sprouts to the boiling water, stir and boil for 10 minutes or until tender. 
Strain the Brussel sprouts into a colander and immediately place the colander into the ice water bath, stir, cool and drain the water.
Heat oil in a sauté pan to medium high heat, when oil begins to smoke, add the Brussel sprouts and cook until caramelized.
Add the bacon-Chile jam and water then toss to coat all the Brussel sprouts. 
Serve with your favorite Holiday entrée. (Serves 2)

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