5 Minute Blistered Summer Tomato Sauce
Quinoa (Keen-wah) is an old grain originating in South America and is virtually unknown in Italy. It looks like tiny saucers and comes in red and white varieties. It is light and fluffy with a nutty taste and has no gluten. I include it here because eventually all things come full circle and it won’t be long before Italians catch on to this delicious grain. So I am going cross cultural and marrying quinoa with classic gamberetti in padella (pan cooked shrimp).
This recipe was featured on Season 21 - Episode 2113.
When is the lime to be added? To the quinoa at before putting it to warm, or when cooking the shrimp? Will it make a difference?
Bravo! I love this recipe. I wasn’t sure when to add the lime juice (it is mentioned in the ingredients but not the recipe) so I chose to add it with the white wine, and the next time I make it I will use less lime juice than what was called for, as it was slightly too acidic and liquid-y for my tastes.
I also think I will try substituting cilantro for parsley to see how the taste changes. All in all, it’s a hit either way! Thanks!