Amazing Seafood Quinotto

• Gluten free

• Seafood

  • 8 oz Crabmeat, cooked
  • 4 1/2 cups Seafood stock
  • 2 lbs Shrimp

• Produce

  • 1 cup Cherry tomatoes
  • 3 cloves Garlic
  • 2 tbsp Italian parsley
  • 1 Lemon, Juice from
  • 2 Shallots

• Pasta & Grains

  • 2 cups Quinoa

• Baking & Spices

  • 1 Salt + pepper

• Oils & Vinegars

  • 1 Olive oil

• Beer, Wine & Liquor

  • 1/2 cup White wine, dry

Found on livingsweetmoments.com

Description

Directions

• Peel off shrimp
• In a pot heat the seafood stock and shrimp shells together. Boil and reduce the heat to simmer
• In another skillet with straight sides, heat the 2-3 teaspoons of olive oil on medium heat
• Add the shallots and saute until softened. Abou 3-4 minutes
• Add the uncooked Quinoa and mix with a wooden spoon until the quinoa is coated with the olive oil and shallots
• Add the wine and cook until all the wine has been absorbed
• Add the tomatoes and mix. Add salt and pepper
• Add 2 ladles of the stock at a time. Reduce the heat to medium-low and continue mixing until almost all the stock has been absorbed
• Repeat this step 2 ladles at a time until all the stock is gone. Dont rush it. Quinoa cooks creamier with its low and slow. Let the liquid absorb before adding more
• Cover with a lid for 5 more minutes
• In another skillet add 2-3 teaspoons of oil on medium-low heat. Add the garlic and cook and shrimp and cook until it turns pink. Do not overcook the shrimp
• Remove cover from quinotto
• Add cooked shrimp, crabmeat, parsley and lemon juice. Mix and check for seasoning
• Serve immediately
• Enjoy!