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!