Glazed Shrimp with Quinoa and Curried Tomatoes

Mark Boughton/styling: Teresa Blackburn
  • Yield: 8 servings

September 2012 print / July 2013 Tablet


4tablespoons olive oil, divided
1cup quinoa
2cups water
1teaspoon salt, divided
2pounds large shrimp, peeled
2tablespoons red currant jelly
2tablespoons chopped, seeded jalapeno peppers
2tablespoons bourbon
2pints cherry tomatoes
1teaspoon curry powder
1/2cup water
1/2teaspoon salt
1tablespoon butter
Juice of 1/2 lemon


  1. Heat 2 tablespoons oil in a medium saucepan over medium-high heat. Add quinoa and toast quinoa about 5 minutes. Add water and 1/2 teaspoon salt. Bring to a simmer and cook until tender, about 30 minutes. Remove from heat, stir and set aside.
  2. Heat 1 tablespoon oil in a large skillet over medium heat. Add shrimp and sauté 3 minutes. Add jelly, jalapeno and bourbon.
  3. Heat remaining 1 tablespoon oil in another large skillet over medium heat. Add tomatoes, curry powder, water and remaining 1/2 teaspoon salt. Cook 10 minutes, or until tomatoes break down slightly. Stir in butter and lemon juice
  4. To serve, place a mound of quinoa on plate, top with shrimp and curried tomatoes.

Nutritional Info *per serving

  • Calories 282
  • Fat 11g
  • Cholesterol 133mg
  • Sodium 582mg
  • Carbohydrate 22g
  • Fiber 3g
  • Protein 21g