GARLIC BUTTER SHRIMP, QUINOA & ASPARAGUS

By jarren

Ingredients

• 1 cup quinoa, dry
• 2 lbs asparagus, trimmed and cut into 2" pieces
• 2 lbs large shrimp, raw and deveined
• 1/2 cup pine nuts
• 3 tbsp butter, divided
• 2 cloves garlic, crushed
• 1 tsp Himalayan pink salt, divided
• Sprouts (optional)

Details

Servings 4

Preparation

Step 1

Cook quinoa as per package instructions.

In a ceramic non-stick wok, add pine nuts and toast until golden brown, stirring occasionally. Takes about 4 minutes. Transfer to a bowl.

Return wok to medium head and melt 1 tbsp butter. Add half the amount of garlic and stir for 10 seconds. Add asparagus and sprinkle with 1/2 tsp salt, stir and cover. Cook for 5 minutes and transfer to a bowl with pine nuts.

Return wok to medum-high heat and melt 2 tbsp butter. Add shrimp, sprinkle with 1/2 tsp salt and cook until pink and no grey in sight, stirring occasionally. Turn off the heat, add half the amount of garlic and stir well. Sprinkle with black pepper, if desired.

Add asparagus, pine nuts and quinoa to wok. Sprinkle with sprouts, if using. Stir gently and serve hot.