But also because I’m in Washington, D.C., and after spending a weekend ingesting some reallyreallyreally excellent seafood, for example, shrimp (with pineapple salsa and guac), lobster (mac and cheese), and crab (desserts with caramelized brussels sprouts), I am greater than prepared to signal my existence away and circulate to a greater coastal place permanently. I can’t blame my best nation for its occasionally unfresh seafood, but purely based totally on area, Minnesota just can't keep up with a place like this. LOBSTER FOR DAYS.


Which leads to me say this: splurge on correct shrimp for this dish. Good shrimp meaning the freshest you may get your paws on in whatever vicinity you live. For me, it manner going to a genuinely first-rate grocery keep that’s a piece out of the manner and buying it at once from the seafood counter, now not frozen (although a commenter added up a first rate factor that every so often frozen is quality in terms of quality – it relies upon on the ingredient list, so test your labels – the fewer the better). I am a large believer in convenience, but this dish is without a doubt all about the shrimp so it is absolutely worth a little more pressure to a shop with high-quality seafood to have mouthwateringly juicy, clean shrimp to paintings with here.

What you simply witnessed in that picture was the crucial step of the drenching of the butter. Oops. I suppose I meant drizzling. But you recognize that I virtually intended drenching.

The shrimp in this dish (and all shrimp ever) just begs for garlic butter, and garlic butter has continually been considered one of my favorite became to prepare seafood. And simply food in general, actually. So let’s supply those little shrimpies what they’re requesting and make our mouths sing for joy.



  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onion
  • 5 teaspoons minced garlic, divided
  • 2 cups uncooked quinoa
  • 1 teaspoon chili powder, divided
  • 4 cups vegetable or chicken broth
  • 6 tablespoons salted butter, divided
  • 1 pound raw tail-on shrimp
  • salt and pepper to taste
  • fresh parsley for serving
  • fresh lemon juice for serving


  1. Heat the oil in a large nonstick pot over medium high heat. Add the onion and saute until softened, about 5 minutes. Add 2 teaspoons of the garlic and saute for 1 minute, stirring constantly to prevent burning. Add the uncooked quinoa and 1/2 teaspoon chili powder. Sprinkle with salt and pepper. Saute for another 1 minute to add flavor to the quinoa. Add the broth, bring to a boil, cover and cook for 15-20 minutes. When the quinoa is done, it will be soft throughout. Fluff with a fork and toss with fresh minced parsley.
  2. While the quinoa is cooking, heat 1 tablespoon butter in a large skillet over medium high heat. When the pan is hot and the butter is melted, add the shrimp and sprinkle with the remaining 1/2 teaspoon chili powder directly in the pan. Season with salt and pepper and saute until no longer translucent and golden brown on the outside. Just at the end of the saute, add 1 teaspoon garlic and swirl around in the pan until the garlic is very fragrant.
  3. Melt the remaining 5 tablespoons butter with the 2 teaspoons garlic to make a sauce for drizzling (for this, crushed garlic or garlic paste would work really well but minced is also fine).
  4. Serve the quinoa and shrimp together in one dish, topping with fresh chopped parsley and lemon juice if desired. When the butter is melted and cooled slightly, drizzle over the shrimp and quinoa. Serve immediately, while still hot.

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