Parmesan Shrimp and Quinoa
Sweet chubby cherubs! This is a magical dinner…magically simple, quick and easy! And tasty 🙂
The shrimp recipe has been modified from the one on McCormick’s website.
You’ll need: 1lb jumbo shrimp, cherry tomatoes, EVOO, parsley flakes, Riesling, grated Parmesan cheese, McCormick’s Tuscan seasoning and Near East quinoa
Prep time + cook time: 20 minutes
~ Start the quinoa (pronounced KEEN-wah) first because it takes 15-20 minutes to cook {the shrimp takes 5.} Follow the instructions on the package.
~ After the quinoa has cooked {it will need to sit for 5-8 minutes} heat a large skillet and gingerly coat with EVOO.
~ Once the skillet is hot, put your shrimp and cherry tomatoes on to cook. You’ll want to cook until the shrimpies turn pink.
~ Add:
2 tablespoons Riesling
1 tablespoon McCormick’s Tuscan seasoning
1 tablespoon grated Parmesan cheese
1/2 teaspoon parsley flakes
~ Stir the ingredients until the shrimpies are fully coated.
Plate, serve and hang onto your socks!

Why quinoa you ask?
Read about how amazing it is for you here 🙂