Home
I was watching the Today Show with Hoda and Kathy Lee this morning and there were three entries in this "healthy one-pot meal" recipe contest that Joy Bauer held. They seemed to like all of the three dishes but one was not only pretty but they raved about it and they declared it the winner. I thought I'd post it here, as it looked really good and they were gaga over it. Brian doesn't eat shrimp so I probably won't make it anytime soon but thought I'd share it with you guys (there's a picture on The Today Show website if you want to see it):
Paprika Shrimp and Sausage Quinoa Paella
Courtesy of Jackie Dodd (from Hoda & Kathy Lee)
Ingredients
12 large shrimp, peeled and devined
1/4 tsp sweet paprika
1/4 tsp smoked paprika, plus 1/4 tsp, divided
1/4 tsp onion powder
2 tbsp olive oil
8 ounces pre-cooked low fat chicken sausage, sliced
1/2 cup diced onion
1 large red bell pepper, chopped
1 large yellow bell pepper, chopped
3 cloves garlic, minced
1 large beefsteak tomato, chopped (about 1 cup)
1 tbsp tomato paste
Pinch saffron (about 10 threads)
1/2 tsp salt
1/2 tsp pepper
1 3/4 cups low-sodium chicken broth
1/2 cup peas (frozen is fine)
1 cup quinoa, rinsed and drained
1/4 cup flat leaf parsley, chopped
Preparation
Place shrimp in a small bowl, sprinkle with 1/4 tsp. sweet paprika, 1/4 tsp. smoked paprika and 1/4 tsp. onion powder, toss to coat.
Heat olive oil in a 12-inch stainless steel skillet (with a lid) over medium-high heat, cook shrimp until seared, about 3 minutes per side (don't over cook). Remove from pan, set aside.
Add chicken sausage, cook until browned, remove from pan, set aside.
Add the onion and bell peppers, cook, stirring frequently, until onions and peppers have softened, about 6 to 8 minutes.
Add garlic, tomatoes and tomato paste, stir until combined.
Add saffron, remaining 1/4 tsp. smoked paprika, salt, pepper, chicken broth and peas, and bring to a simmer. Add quinoa, stir and evenly distribute quinoa. Add the lid to the pan at a vent, adjust heat to maintain a simmer. Cook without stirring for 15 to 17 minutes, or until the quinoa is cooked through.
Place the shrimp and sausage on top, replace lid and cook for 1 minute or until shrimp and sausage is warmed.
Sprinkle with parsley just prior to serving.
Makes 4 servings
Paprika Shrimp and Sausage Quinoa Paella
Courtesy of Jackie Dodd (from Hoda & Kathy Lee)
Ingredients
12 large shrimp, peeled and devined
1/4 tsp sweet paprika
1/4 tsp smoked paprika, plus 1/4 tsp, divided
1/4 tsp onion powder
2 tbsp olive oil
8 ounces pre-cooked low fat chicken sausage, sliced
1/2 cup diced onion
1 large red bell pepper, chopped
1 large yellow bell pepper, chopped
3 cloves garlic, minced
1 large beefsteak tomato, chopped (about 1 cup)
1 tbsp tomato paste
Pinch saffron (about 10 threads)
1/2 tsp salt
1/2 tsp pepper
1 3/4 cups low-sodium chicken broth
1/2 cup peas (frozen is fine)
1 cup quinoa, rinsed and drained
1/4 cup flat leaf parsley, chopped
Preparation
Place shrimp in a small bowl, sprinkle with 1/4 tsp. sweet paprika, 1/4 tsp. smoked paprika and 1/4 tsp. onion powder, toss to coat.
Heat olive oil in a 12-inch stainless steel skillet (with a lid) over medium-high heat, cook shrimp until seared, about 3 minutes per side (don't over cook). Remove from pan, set aside.
Add chicken sausage, cook until browned, remove from pan, set aside.
Add the onion and bell peppers, cook, stirring frequently, until onions and peppers have softened, about 6 to 8 minutes.
Add garlic, tomatoes and tomato paste, stir until combined.
Add saffron, remaining 1/4 tsp. smoked paprika, salt, pepper, chicken broth and peas, and bring to a simmer. Add quinoa, stir and evenly distribute quinoa. Add the lid to the pan at a vent, adjust heat to maintain a simmer. Cook without stirring for 15 to 17 minutes, or until the quinoa is cooked through.
Place the shrimp and sausage on top, replace lid and cook for 1 minute or until shrimp and sausage is warmed.
Sprinkle with parsley just prior to serving.
Makes 4 servings
Last edited by Crybaby on Sun Aug 04, 2013 9:05 pm; edited 1 time in total
