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Preparing Quinoa:

  • Olive oil 100 ml
  • Onion, chopped 200 g
  • Garlic, minced 50 g
  • Quinoa 1 kg
  • Knorr Fish Stock Powder (6x1.1Kg) 20 g
  • Water 2 l
  • Parsley, leaves only, no stems, chopped 50 g
  • Red capsicum, brunoise 100 g
  • Black pepper, crushed 30 g

Cooking the Shrimp:

  • Butter 100 g
  • Knorr Chicken Shawarma Marinade (6x750g) 40 g
  • Paprika 80 g
  • Parsley, leaves only, no stems, chopped
  • Shrimps 3 kg
  1. Preparing Quinoa:

    • In a fine-meshed strainer, rinse the quinoa under cold running water. Heat the olive oil in a large pot over a medium heat.
    • Add the onion, garlic and cook, stirring occasionally, for 3 minutes or until the onion softens slightly.
    • Add the quinoa and sauté for 1 minute, then add the broth made from Knorr Fish Stock Powder and Knorr Vegetable Stock Powder combined with 2 L water.
    • Bring to a boil uncovered. When it starts to boil, reduce the heat to the lowest setting, cover, and simmer for 20 minutes, or until the water is absorbed, and the quinoa is cooked and tender. Remove from heat, add the parsley, capsicums and black pepper.
  2. Cooking the Shrimp:

    • Heat butter in a large skillet over medium high heat. When the pan is hot, add the shrimp and sprinkle with Knorr Chicken Shawarma Seasoning. Sauté until no longer translucent but juicy and pink. Season with smoked paprika for a spicy twist.
    • Mix the quinoa and shrimp together, drizzle with lemon juice, and sprinkle with fresh chopped parsley. Serve the spicy garlic shrimp and quinoa immediately, while still hot.