Smokey Prawns and Garlic Quinoa

Name: Smokey Prawns and Garlic Quinoa
Yield: 10
Ingredients: 100.0ml Olive oil; 200.0g Onion, chopped; 50.0g Garlic, minced; 1.0kg Quinoa; 20.0g Knorr Professional Fish Stock Powder (6x1.1kg); 20.0g Knorr Professional Vegetable Stock Bouillon Powder (6x1Kg); 2.0l Water; 50.0g Parsley, leaves only, no stems, chopped; 100.0g Red capsicum, brunoise; 30.0g Black pepper, crushed; 100.0g Butter; 40.0g Knorr Chicken Shawarma Marinade (6x750g); 80.0g Paprika; 0.0g Parsley, leaves only, no stems, chopped; 3.0kg Shrimps

Smokey Prawns and Garlic Quinoa – - Recipe

Not only is Quinoa gluten free but also high in protein and should be on all menu’s this Ramadan. This recipe has grilled prawns flavored with Knorr Chicken Shawarma Marinade as it contains spices and citrus flavours complementing the sweet prawns.

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Preparing Quinoa:

Olive oil 100.0 ml
Onion, chopped 200.0 g
Garlic, minced 50.0 g
Quinoa 1.0 kg
Knorr Professional Fish Stock Powder (6x1.1kg) 20.0 g
Knorr Professional Fish Stock Powder (6x1.1kg)

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Euro-Container 212.40 EGP

6 x 1.1 Kg 1,274.10 EGP

Knorr Professional Fish Stock Powder (6x1.1kg) added to cart

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Knorr Professional Vegetable Stock Bouillon Powder (6x1Kg) 20.0 g
Knorr Professional Vegetable Stock Bouillon Powder (6x1Kg)

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Euro-Container 151.90 EGP

6 x 1 Kg 911.24 EGP

Knorr Professional Vegetable Stock Bouillon Powder (6x1Kg) added to cart

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Water 2.0 l
Parsley, leaves only, no stems, chopped 50.0 g
Red capsicum, brunoise 100.0 g
Black pepper, crushed 30.0 g

Cooking the Shrimp:

Butter 100.0 g
Knorr Chicken Shawarma Marinade (6x750g) 40.0 g
Paprika 80.0 g
Parsley, leaves only, no stems, chopped
Shrimps 3.0 kg

Fusion

Seafood

Ramadan

Main Course

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Preparation

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 fromKnorr Professional Fish Stock Powder andKnorr Vegetable Stock Bouillon 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.
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.