Contents of your meal kit:
shrimp
quinoa
creole vegetable blend
bay leaf
creole sauce starter
red beans
scallions
tomatoes
spinach
tabasco
Equipment needed: saucepan with lid, nonstick skillet with lid, microwave-safe bowl
Finishing steps:
- Place quinoa in a saucepan, and add enough water to come ¼-inch above the quinoa. Bring to a boil, cover and reduce heat to the lowest setting. Simmer 10-15 minutes or until all of the water is absorbed. When done remove from heat, keep covered, and let sit at least 5 minutes to continue cooking.
- While the quinoa is cooking, heat a small amount of oil in a nonstick skillet over medium-high heat. When the oil is hot, add the vegetable blend, and bay leaf and season with salt & pepper. Saute 3-5 minutes, or until onions become translucent. Add creole sauce starter, water (see note), and bring to a boil. Once boiling, cover, reduce heat, and keep at a soft simmer for at least 5 minutes to allow the flavors to blend.
- Meanwhile, rinse and drain the beans. Place in a small microwave-safe bowl and microwave in 10-second intervals until hot. Thinly slice scallions.
- Once quinoa has rested 5 minutes, fluff with a fork and stir in scallions and beans. Season with salt & pepper.
- Season shrimp with salt & pepper. Slice tomatoes in half.
- Once the sauce has simmered for 5 minutes or more, add the shrimp and tomatoes to the skillet, cover with lid, increase heat to medium, and return to a simmer. Cook 2-3 minutes, then add spinach to the skillet. Cook until spinach is just wilted and the shrimp are done to your liking. Season with salt & pepper to taste.
- Divide red beans & quinoa between plates and top with creole shrimp. For some added kick, drizzle with Tabasco!
Notes: When recipe calls for water add the following amounts: 2/3 cup for 2 portions, 1 1/3 cup for 4 portions, and 2 cups for 6 portions.