This delicious Peruvian Quinotto recipe is made with seafood, wine, and tomato. Perfect for summer entertaining and can be made in 30 minutes or less. Yum!
Amazing Seafood Quinotto Recipe
Oh boy! I just ate this dish and I’m already thinking about the leftovers. This Amazing Seafood Quinotto Recipe is super easy to make and is perfect for entertaining friends and family.
If you’ve never tried Quinotto before, it’s basically a risotto made Quinoa. Clever huh? It cooks a bit faster and gives our another flavor dimension.
Plus, it’s fun to say Quinotto, it sounds very exotic and gourmet. Nobody has to know how easy it is to make.
My husband’s favorite cuisine is Peruvian, so naturally we tend to eat at lot’s of Peruvian restaurants in Miami. One day we went to a new fancy one that opened in Bay Harbour where I tried a wild mushroom Quinotto that blew my socks off.
I went home and tried to come up with a summer recipe where I could incorporate this awesome technique. And after a few trials and failures, this dish was born.
Don’t you worry about the difficulty, this Seafood Quinotto Recipe is super easy to make. The secret is patience. Cooking low and slow will yield a creamy mixture of flavor.
To make this recipe, I used store bought seafood stock and added in the shells of the shrimp to give it amazing flavor. If you’re pressed for time, just ask your seafood guy to de-shell the shrimp for you and give you the shells in another bag.
These bags have reinforcing bands which add strength, helping you avoid those trash disasters where shrimp shells fall on your new pair of shoes. Unfortunately, it has happened to me before :(.
I hope you can try this delicious Seafood Quinotto Recipe at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
- 5 cups Seafood Stock
- 2 cups Quinoa uncooked
- 1/2 cup dry white wine
- 2 shallots chopped
- 1 cup cherry tomatoes divided in 2
- 2 lbs shrimp uncooked
- 8 oz crabmeat cooked
- 3 cloves garlic minced
- Juice from one lemon
- 2 tablespoons Italian Parsley
- Salt + Pepper
- Olive Oil
-
Peel off shrimp
-
In a pot heat the seafood stock and shrimp shells together. Boil and reduce the heat to simmer
-
In another skillet with straight sides, heat the 2-3 teaspoons of olive oil on medium heat
-
Add the shallots and saute until softened. Abou 3-4 minutes
-
Add the uncooked Quinoa and mix with a wooden spoon until the quinoa is coated with the olive oil and shallots
-
Add the wine and cook until all the wine has been absorbed
-
Add the tomatoes and mix. Add salt and pepper
-
Add 2 ladles of the stock at a time. Reduce the heat to medium-low and continue mixing until almost all the stock has been absorbed
-
Repeat this step 2 ladles at a time until all the stock is gone. Don't rush it. Quinoa cooks creamier with it's low and slow. Let the liquid absorb before adding more
-
Cover with a lid for 5 more minutes
-
In another skillet add 2-3 teaspoons of oil on medium-low heat. Add the garlic and cook and shrimp and cook until it turns pink. Do not overcook the shrimp
-
Remove cover from quinotto
-
Add cooked shrimp, crabmeat, parsley and lemon juice. Mix and check for seasoning
-
Serve immediately
-
Enjoy!
CLICK HERE FOR MORE QUINOA RECIPES
This is a sponsored conversation written by me on behalf of Glad. The opinions and text are all mine.
Leave a Reply