Cajun Shrimp Quinoa Casserole

• Seafood

  • 3/4 lb Shrimp, large

• Produce

  • 1 Cilantro, fresh
  • 2 cloves Garlic
  • 1 Jalapeno
  • 1/2 cup Sweet onion
  • 4 Tomatoes, medium

• Canned Goods

  • 1 tbsp Tomato paste

• Pasta & Grains

  • 2 1/2 cup Quinoa, cooked

• Baking & Spices

  • 2 1/2 tsp Cajun seasoning
  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 1 cup Fontina cheese

Found on thisgalcooks.com

Ingredients

• ¾ lb large shrimp, peeled and deveined
• 4 medium tomatoes, cut into chunks
• 1 jalapeno, seeded and chopped
• ½ C chopped sweet onion
• 2 cloves of garlic, minced
• 1 tbsp tomato paste
• 3 tbsp olive oil
• 2½ tsp cajun seasoning
• Salt and pepper to taste
• 2½ C cooked quinoa
• 1 C shredded fontina cheese
• Fresh cilantro for garnish

Directions

• Toss the shrimp and 1 tsp Cajun seasoning together, set aside.
• Toss the tomatoes with 1 tbsp olive oil and 1 tsp Cajun seasoning, set aside.
• Heat 1 tbsp olive oil over medium heat in a cast iron skillet (or any oven-safe skillet.) Cook the shrimp until opaque, about 2-3 minutes per side. Remove from the pan and set aside.
• Add the remaining 1 tbsp of olive oil to the pan along with the onion, jalapeno and garlic. Cook until the onion and jalapeno are tender, stirring often. Mix in the quinoa, tomato paste, ½ tsp Cajun seasoning and tomato chunks. Top with the shrimp and then sprinkle with the fontina cheese.
• Place in the oven and bake at 350 for 15 minutes. During the last 2 minutes, turn on the broiler to high and broil until the cheese is slightly brown and bubbly.
• Garnish with fresh cilantro.

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