Cajun shrimp brings spice and flair to this simple quinoa bowl!

My experience with fishing has been minimal. In fact the one and only time I’ve been fishing is at 6^th grade camp. And I only did it because it was a requirement. I’m just very girly when it comes to these sorts of things. I’ve never been one to make mud pies, climb trees, catch frogs or any other living thing that didn’t resemble a puppy or a kitten.

My kids are the exact opposite and for this I am grateful. I want them to dig in the mud and climb any tree in their site. I want them to catch frogs, turtles and bugs. I want them to experience the nature around them. I want them to go fishing. They don’t have to catch anything, I just want them to sit and listen to the world around them. I want them to know what it is like to sit and enjoy life.

I realized long ago that while I’m not the fishing type, I do love to eat fish! My family eats fish regularly. Whether it’s salmon tacos or tilapia nachos; my family devours it! I recently discovered Easy for You! Seafood at Kroger. This makes cooking fish fun and so easy. You pick your seafood (tilapia, shrimp, salmon, etc ) the folks at Kroger will season your seafood and seal it in an oven-ready bag, then you take it home and bake it when ready (simply poke holes in the bag before baking, and the baking instructions are included right on the bag). All you need to do is add your own sides!

I chose shrimp and Cajun seasoning for my packet. We are big fans of both shrimp and Cajun food. While the shrimp were baking, I made a very simple and quick stove top andouille and quinoa mixture. My perfectly seasoned shrimp topped each quinoa bowl! I used shrimp with their shells; the shells absorb so much flavor and keep the shrimp so tender and soft. I simply peeled my shrimp before eating. But you could ask the fish counter for peeled and deveined shrimp instead. Once the shrimp have finished baking, just toss them in with your sausage and tomatoes and spoon over your quinoa.

This Cajun quinoa bowl is flavorful and so easy. Preseason shrimp makes this dish simple, accessible and delicious!

Cajun Shrimp Quinoa Bowl

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Light and healthy quinoa is topped with sausage, red bean and oven baked Cajun shrimp!

Author: Lemons for Lulu

Recipe type: shrimp, seafood, dinner

Serves: 4

Ingredients

• 1 cup quinoa
• 2 cups chicken broth
• 1 tablespoon olive oil
• ¼ cup diced onions
• ¼ cup diced green pepper
• 2 cloves garlic
• 4 andouille sausage links, sliced
• 1 14 oz can kidney beans
• 1 teaspoon salt
• ¼ teaspoon paprika
• ¼ teaspoon thyme
• ¼ teaspoon red pepper
• ½ teaspoon dried oregano
• 1 lb peeled or unpeeled Kroger Easy for You Shrimp, with Cajun seasoning.

Instructions

1. Preheat oven to 400 degrees. Prepare shrimp package and bake for 10 minutes.
2. While oven is heating, prepare quinoa according to package directions.
3. In a large skillet, heat oil over medium heat.add onions and peppers, Cook until peppers are soft and onions are translucent. Add garlic and cook an additional minute. Add sausage to the same skillet and heat sausage until browned, about 6-7 minutes. Stir in kidney beans and season with salt, paprika thyme, red pepper and oregano.
4. To serve; divide quinoa among your bowls. Top with sausage and bean mixture and with shrimp
5. *I used shrimp with the shell on; I think the shell really traps in the flavor. I peeled my shrimp just before serving. This recipe can be can be made with peeled and deveined shrimp as well.

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*I'm happy to have partnered with Kroger to bring you this original recipe*

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