Vintage Plate Shopping and Creamy Shrimp Scampi #BackToBrummelBrown
- 1 pound medium shell-on shrimp
- 2 tablespoons extra virgin olive oil
- 8-10 cloves garlic, chopped
- 1 teaspoon salt
- Pinch fresh cracked pepper
- ¼ teaspoon red pepper flakes
- 1 tablespoon rice wine vinegar
- Juice of one lemon
- 2 tablespoons Brummel & Brown Yogurt Spread
- ¼ cup chopped fresh Italian (flat leaf) parsley
- Shells of 1 pound of fresh shrimp
- 1 tablespoon Brummel & Brown Yogurt Spread
- ¼ onion
- 2 garlic cloves, smashed
- 1 Roma tomato quartered
- 1 ½ cups water
- ½ teaspoon kosher salt
- Fresh cracked pepper
Peel and devein the shrimp. Set the shells aside.
Heat a sauce pot with Brummel & Brown Yogurt Spread on medium-high heat. Add the onion, garlic and tomatoes and saute until softened. Then add your shrimp shells and saute with salt and pepper. Add 1-2 cups of water and simmer for about 20 minutes to extract all the delicious flavor of the shrimp.
Drain and reserve the liquid. Put the shrimp stock back in the pot, add ½ cup of quinoa and boil. Once it boils, turn to low heat and cook until fluffy.
If you’re feeding more people, add 2 cups of water and 1 shrimp bouillon cube and 2 cups of quinoa and cook the same way.
While your quinoa is cooking, make your Creamy Shrimp Scampi.
Take a large saute pan and heat with olive oil on medium heat. Add your garlic and saute, frequently mixing with a wooden spoon to prevent it from burning. Saute the garlic to extract the flavor until it softens, about 3 minutes. Lower your heat.
Add your peeled and deveined shrimp and quickly toss with garlic. Add the salt, black pepper and red chili flakes and toss.
Once the shrimp have turned semi-pink, add rice vinegar and lemon juice. Toss and add 2 tablespoons of Brummel & Brown Yogurt Spread. Cook for about 1 minute. Add the fresh parsley, toss and serve with Shrimp Quinoa.