Cajun Shrimp and Quinoa Casserole

Cajun Shrimp and Quinoa Casserole
Cajun Shrimp and Quinoa Casserole
Cajun Shrimp and Quinoa Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3/4

    lb large shrimp, peeled and deveined

  • 4

    medium tomatoes, cut into chunks

  • 1

    jalapeno, seeded and chopped

  • 1/2

    C chopped sweet onion

  • 2

    cloves of garlic, minced

  • 1

    tbsp tomato paste

  • 3

    tbsp olive oil

  • 2 1/2

    tsp cajun seasoning

  • Salt and pepper to taste

  • 2 1/2

    C cooked quinoa

  • 1/4

    C shredded fontina cheese

  • Fresh parsley 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. - 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 parsley.

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