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Peel off shrimp
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In a pot heat the seafood stock and shrimp shells together. Boil and reduce the heat to simmer
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In another skillet with straight sides, heat the 2-3 teaspoons of olive oil on medium heat
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Add the shallots and saute until softened. Abou 3-4 minutes
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Add the uncooked Quinoa and mix with a wooden spoon until the quinoa is coated with the olive oil and shallots
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Add the wine and cook until all the wine has been absorbed
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Add the tomatoes and mix. Add salt and pepper
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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
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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
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Cover with a lid for 5 more minutes
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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
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Remove cover from quinotto
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Add cooked shrimp, crabmeat, parsley and lemon juice. Mix and check for seasoning
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Serve immediately
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Enjoy!