Dive into a culinary journey with our Grilled Shrimp Brochettes and Quinoa Timbales, a vibrant dish that encapsulates the essence of Mediterranean flavors! This delightful recipe is not just a feast for the eyes but also a celebration of fresh ingredients and bold tastes. Imagine succulent shrimp marinated to perfection, grilled to juicy tenderness, and paired with fluffy quinoa timbales bursting with roasted peppers and herbs. Whether you’re hosting a summer barbecue or simply craving a healthy yet indulgent meal, this dish is sure to impress your family and friends. Ready to elevate your dining experience? Let’s get cooking!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 cup cooked quinoa
- 1/2 cup roasted red peppers, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1/4 cup fresh herbs (parsley, cilantro)
Instructions
- Begin by preparing the shrimp. In a mixing bowl, combine the peeled and deveined shrimp with 1 tablespoon of olive oil, lemon juice, garlic powder, and a pinch of salt and pepper. Toss to coat the shrimp evenly. Allow the shrimp to marinate for about 10 minutes while you prepare the other components.
- While the shrimp is marinating, preheat your grill or grill pan over medium-high heat. If using wooden skewers for the brochettes, soak them in water for about 10 minutes to prevent burning on the grill.
- In a separate bowl, mix the cooked quinoa with the chopped roasted red peppers and fresh herbs. Drizzle with the remaining tablespoon of olive oil and season with salt and pepper to taste. Stir until well combined.
- Once the shrimp has marinated, thread the shrimp onto the skewers, leaving a little space between each shrimp to ensure even cooking. Aim for about 4-5 shrimp per skewer.
- Place the skewers on the preheated grill. Cook for about 2-3 minutes on each side, or until the shrimp are pink and opaque, being careful not to overcook them.
- While the shrimp is grilling, prepare the quinoa timbales. Lightly grease four ramekins or small bowls with olive oil. Spoon the quinoa mixture into each ramekin, pressing down gently to pack it in. Invert each ramekin onto a plate to release the timbales.
- Once the shrimp is done grilling, remove it from the skewers and set aside. To serve, place a quinoa timbale on each plate, arrange the grilled shrimp on top or beside the timbale, and garnish with additional fresh herbs if desired.
- Enjoy your Grilled Shrimp Brochettes and Quinoa Timbales with Roasted Peppers and Herb, a delightful Mediterranean-inspired dish!
Tips
- Marinate for Flavor: Allow the shrimp to marinate for at least 10 minutes to absorb the flavors of the olive oil, lemon juice, and garlic. For an even bolder taste, consider marinating for up to 30 minutes.
- Soak Wooden Skewers: If you're using wooden skewers, don’t forget to soak them in water for about 10 minutes before grilling. This prevents them from burning and ensures your shrimp cook beautifully.
- Perfectly Grilled Shrimp: Keep a close eye on the shrimp while grilling. They cook quickly—about 2-3 minutes per side—so remove them from the grill as soon as they turn pink and opaque to avoid overcooking.
- Pack the Quinoa Tightly: When filling your ramekins with the quinoa mixture, press down gently to pack it in. This will help the timbales hold their shape when inverted onto the plates.
- Garnish for Presentation: A sprinkle of fresh herbs on top of your plated dish not only enhances the flavor but also adds a pop of color, making your meal visually appealing.
- Serve Warm: For the best experience, serve the shrimp and quinoa timbales warm. This dish is perfect for sharing, so gather your loved ones around the table and enjoy!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 25g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 180mg
