Yay! It is Friday!It’s the weekend! It’s the weekend in November! The days are short, but the days are brisk and biting…..oh wait…that is what it is SUPPOSED to be like….I know it is like that in other places in our fine country, but we here in the SF Bay Area seem to be stuck (well, not really STUCK) with big sunny 75 degree days! It feels wonderful and perfect, but I do long for some chilly days!
I made this a few weeks ago and we really enjoyed it. I think I will make it again tomorrow night for friends. Lemon and shrimp are always a winning combination! Fresh herbs on the top make it bright and delicious!
Lemon Shrimp with White Beans and Quinoa
1 1/2 c. quinoa
4 Tbs. butter
3 cloves garlic, chopped
1 leek, chopped-white and light green parts only
2 lbs shrimp, peeled and deveined
2 15 oz cans white beans
3/4 c. fresh Italian parsley, chopped
3 Tbs freshly squeezed lemon juice
zest of one lemon
1 tsp salt
1/2 tsp freshly ground pepper
Cook the quinoa as directed on package. I make mine with vegetable broth in my rice cooker, but water and a saucepan work as well.
Heat 2 Tbs of the butter over med high heat in a large skillet. Add the garlic and leeks and cook for a minute or so. Add the shrimp and cook until they begin to turn pink, about 3-5 minutes. Stir in the beans, chopped parsley , lemon juice, salt, pepper and remaining butter. Cook until everything is cooked through…3-4 minutes.
Serve the shrimp and beans over the quinoa with lemon wedges..
What do I love about this recipe? I love the taste of the lemon and parsley on top of the shrimp. It tastes so light and fresh.
What don’t I love about this recipe? Well, Im not big on deveining shrimp, so I must be honest and say I buy it already done…