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Shrimp & Quinoa Grits
Prep Time: 00:20
Cook Time: 00:40
3 tablespoons of unsalted butter
2 small leeks, white and light green parts only, thinly sliced
3 garlic cloves, minced
4 cups chicken stock or low-sodium broth
1 cup quinoa, rinsed and drained
sea salt – jacobsen sea salt
2 tablespoons extra-virgin olive oil
3 ears of corn, shucked
6 basil leaves, torn
1/4 cup sliced scallions
1 tablespoon unsalted butter
8 extra-large shrimp (1 pound), peeled and deveined, heads left on
crumbled cotija cheese, for garnish
1In a medium saucepan, melt 1 tablespoon of the butter. Add the leeks and garlic and cook over medium heat, stirring occasionally, (about 5 minutes). Add the stock and bring to a boil. Whisk in the quinoa and cook, stirring occasionally, until tender, (about 25 minutes). Stir in the remaining 2 tablespoons of butter and season with salt and pepper; keep warm.
2Using a skillet, heat the olive oil until shimmering. Add the corn and cook over moderately high heat, turning, until charred, 10 to 12 minutes. Cut the kernels off of the cobs and transfer to a large bowl. Stir in the basil, cilantro and scallions and season with salt and pepper.
3Wipe out the skillet and melt the butter and the remaining 1 tablespoon of oil. Season the shrimp with salt and pepper and cook over moderate heat, turning once, until just cooked through, about 3 minutes.
4Spoon the quinoa grits into shallow bowls and top with the grilled corn and shrimp. Garnish with chile powder and cotija cheese and serve with lime wedges.
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