Dairy-Free Shrimp Creole with Quinoa

Ingredients

• 1 lb Shrimp
• 1 cup Quinoa
• 2 cups Water
• 2 tbsp Olive oil
• 1 medium Onion
• 1 medium Bell pepper (green)
• 2 stalks Celery
• 3 cloves Garlic
• 1 can Diced tomatoes
• 2 tbsp Tomato paste
• 1 tbsp Cajun seasoning
• 1 tsp Hot sauce
• 2 oz Dairy-free cream cheese

Instructions

1. 1Rinse the 1 cup of quinoa under cold water. Combine the rinsed quinoa with the 2 cups of water in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is tender. Remove from heat and let stand, covered, for 5 minutes.
2. 2While the quinoa cooks, prepare the vegetables. Peel and finely chop the 1 medium onion. Seed and finely chop the 1 medium green bell pepper. Wash and finely chop the 2 stalks of celery. Peel and mince the 3 cloves of garlic.
3. 3Heat the 2 tablespoons of olive oil in a large 12-inch skillet over medium heat (350°F / 175°C). Add the chopped onion, bell pepper, and celery. Cook, stirring often, until the vegetables are softened, about 5 minutes.
4. 4Add the minced garlic to the skillet and cook for 1 minute more, until fragrant, stirring constantly.
5. 5Stir in the 1 can of diced tomatoes (undrained), the 2 tablespoons of tomato paste, the 1 tablespoon of Cajun seasoning, and the 1 teaspoon of hot sauce. Bring the mixture to a simmer, then reduce the heat to medium-low (300°F / 150°C) and cook for 10 minutes, stirring occasionally, allowing the flavors to meld.
6. 6Add the 1 lb of shrimp to the skillet. Cook for 3-5 minutes, stirring occasionally, until the shrimp turn pink and opaque and reach an internal temperature of 145°F (63°C).
7. 7Reduce the heat to low (250°F / 120°C). Add the 2 oz of dairy-free cream cheese to the skillet. Stir gently until the cream cheese is completely melted and the sauce is smooth and creamy.
8. 8Fluff the cooked quinoa with a fork. Serve the shrimp creole mixture over the fluffed quinoa.

Substitutions

Related Guides