Tomato-Poached Shrimp with Feta, Pine Nuts, and Quinoa

Tomato-Poached Shrimp with Feta, Pine Nuts, and Quinoa

Chef Liz is bringing the flavors of Mykonos to your table with this saucy, Greek-inspired shrimp dish. Shrimp is poached in a blend of fire-roasted tomatoes, coriander, and cumin so that it gently cooks until tender while absorbing tons of flavor. It's spooned over a bed of quinoa studded with spinach, fresh cilantro and mint, and crunchy pine nuts, then finished with salty feta cheese.

4

Servings

30 mins

Total cook time

Beginner

Skill level

Your Total Price
Total original price
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Main Ingredients

  • 1 cup quinoa
  • 1/4 ounce mint
  • 1/4 ounce parsley
  • 4 ounces baby spinach
  • 1 yellow onion
  • 2 cloves garlic
  • 1 1/4 pounds shrimp
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 3 tablespoons tomato paste
  • 29 ounces fire-roasted tomatoes
  • 57 3/5 grams unsalted butter
  • 1/4 cup pine nuts
  • 2 ounces crumbled feta cheese
  • olive oil
  • kosher salt
  • black pepper

Cooking Instructions

Step 1

In a medium pot, combine quinoa, 2 cups water, and .5 teaspoon salt. Bring to a boil over high heat, then reduce heat to medium low, cover pot, and simmer until water is absorbed and quinoa is tender, about 15 minutes. Remove pot from heat and set aside, still covered, until Step 5.

Step 2

While quinoa cooks, rinse all produce. Roughly chop mint and parsley leaves, discarding stems. Pat spinach dry with paper towel. Peel onion, halve, and thinly slice. Mince garlic. Pat shrimp dry with paper towel and season with .75 teaspoon salt and pepper as desired.

Step 3

Heat 1 tablespoon olive oil in a large high-sided pan over medium-high heat. When oil is shimmering, add onion and cook until softened, about 5 minutes. Add spice mix, tomato paste, and garlic. Cook until fragrant, 1 minute. Add fire-roasted tomatoes and .66 cup water and simmer until slightly reduced, about 5 minutes more. Season with .75 teaspoon salt and pepper as desired.

Step 4

Add shrimp to pan with tomato sauce, still over medium-high heat. Cook, stirring occasionally, until opaque and cooked through, 4-6 minutes more. Remove pan from heat and set aside.

Step 5

To pot with cooked quinoa, still off heat, add butter, spinach, half of pine nuts, and half of herbs. Stir to combine and wilt spinach slightly, about 1 minute.

Step 6

Divide spinach quinoa among roomy serving bowls, then spoon over tomato-poached shrimp. Top with feta, remaining herbs, and remaining pine nuts. Dig in!

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.

Recipe