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Red Fish Grill Recipes

 


Grilled Spicy Gulf Shrimp & Pine Nut Quinoa

Category: Main Courses
Serving Size: 1

Sautéed Spinach, toasted pine nut Quinoa, golden raisins with preserved lemon vinaigrette

  • 5 large shrimp
  • 3/4 cup Quinoa
  • 1 1/2 cup of water
  • 1 ounce sauted baby spinach
  • 1/2 ounce Pine Nuts
  • 1/2 ounce Golden Raisins
  • 1/4 ounce Spice mix (see recipe below)
  • 2 ounces preserved lemon vinaigrette (see recipe below)

Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set inside large bowl.

Combine quinoa, sautéed baby spinach, pine nuts, and golden raisins in a bowl, season with salt and black pepper. Serve immediately or cover to keep hot.

 

Spice Mix

  • 1/2 ounce Olive oil (Bertolli)
  • 1 ounce Garlic
  • 1/2 ounce Lemon juice
  • 2 ounces Cayenne pepper
  • 3 ounces Salt
  • 4 ounces paprika

Preheat grill for medium heat.

In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated.
Place the shrimp on an oiled grill grate. Cook shrimp for 2 to 3 minutes per side, until done. Transfer to a serving dish with Quinoa and coat with preserved lemon vinaigrette

 

Preserved Lemon Vinaigrette

  • 1 cup Champagne Vinegar
  • 3 cup Olive oil (Bertolli)
  • 1 teaspoon Salt
  • 2 teaspoons Pepper
  • 1 tablespoon Sugar
  • 3 cups Preserved lemons
  • 1 ounce Garlic
  • 1 ounce shallots
  • 8 each chives

Blend shallots, garlic, salt and pepper and add the vinegar. Slowly add sugar and olive oil into vinegar until emulsified. Finish with the chopped chives and julienned lemons.

 


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