Holy cow Batman, did y’all watch the Grammy’s last night?
It was my jam!
When Jay-Z accepted his award and made a shout out to his daughter saying he was bringing home a gold sippy cup I couldn’t stop lauging. I mean a Grammy award sippy cup? I’ll take two please.
Since I am completely obsessed with music and watching the Grammy’s is just a given for me, I decided to make a yummy dinner to lure some girlfriends into watching it with me.
I’d like to introduce to you my new favorite meal. Little baby skrimps with tomato mascarpone quinoa.
Don’t stop. Get it! Get it!
I also LOVED Katy Perry’s performance. I mean who doesn’t love a fist pounding power anthem? I think her performance and Kacey Musgraves’ light up boots were the highlight for me for sure.
Oh sorry, back to the yummy dinner. You should make this tonight, and bring some by my house because I want it again already.
Ingredients; serves 4
20-25 shrimp, enough for each person to get about 5
1 1/2 cup quinoa
2 cups chicken stock
1 cup tomato sauce
1 small zucchini, grated
1/2 cup onion, diced
1 large garlic clove, minced
1/2 cup mascarpone cheese
2 Tablespoons olive oil + more for shrimp
1 teaspoon ground coriander
1 Tablespoon butter
In a medium sauce pan add 2T of olive oil. Add the diced onion and cook about 4 minutes until translucent. Add the garlic and cook 30 seconds. Add the shredded zucchini and toss. Season with salt and pepper. Add the quinoa, chicken stock and tomato sauce. Bring to a boil. Reduce to a low simmer and cook until the liquid is absorbed into the quinoa, about 15 minutes.
When the quinoa is done cooking, add the mascarpone cheese and mix well. Add a pinch more of salt and pepper.
In the meantime season the shrimp with salt, pepper and coriander. In a large sauté pan add about 3 tablespoons olive oil. Add the shrimp to the pan and cook about 3 minutes per side. Hit the pan with 1 T of butter for some extra love and serve ontop of the quinoa.