Shrimp & Asparagus “Stir-fry” w/ Lemon Quinoa
2 cups chicken stock
1 cup quinoa
1 clove garlic, minced
2 Tbs olive oil, divided
2 cloves garlic, minced
1 shallot, finely diced
1 lb shrimp, peeled and devined
1 bunch asparagus, trimmed and cut into pieces
1 8oz container of baby bella mushrooms, sliced
1 lemon, zested and juiced
1 pint baby heirloom tomatoes
1 cup of white wine
1/4 co chicken stock
1 Tbs lemon juice
1/4 c heavy cream
In a medium sauce pot, combine chicken stock, garlic, and quinoa with a pinch of salt and let come to a boil. Once at a boil, reduce heat to low and cover. Following timing instructions on packaging.
While quinoa is cooking, heat 1 Tbs olive oil in a medium skillet to medium heat. Add garlic and shallot and cook 1-2 minutes. Lay shrimp in skillet and let cook for 3 minutes or until shrimp have browned lightly on one side. Flip shrimp and let brown on the other side. Remove shrimp.
Add 1 Tbs oil to skillet and add mushrooms to pan drippings. Cook mushrooms 2 minutes on each side. Add asparagus, season with salt and pepper, and toss around skillet. Finish veggies with lemon zest and lemon juice.
Remove veggies and add white wine. Delgaze pan. Reduce to half. Add lemon juice and chicken stock. Reduce to half. Add heavy cream.
Finish quinoa with lemon zest and lemon juice.
Plate quinoa. Top with veggies. Add shrimp. Finish with sauce.