Quinoa crusted shrimp
Per serving (approx.
10 shrimp, varies depending on size): 202 calories, 4g fat (1g saturated), 1g
fiber, 28g protein
Impress your guests
with this amazing appetizer that’s low in fat and high in flavor. Use colored
quinoa (red, white, black, or a combo) to add a bright, festive finger food to
any party.
Ingredients:
½ cup flour
1 tsp salt
¼ tsp freshly ground
black pepper
½ tsp ground cumin
½ tsp paprika
¾ tsp garlic powder
½ tsp onion powder
2 eggs, beaten
1 cup raw quinoa
1 lb medium shrimp,
peeled and de-veined
olive or vegetable
oil, for frying
Directions:
Set up 3 bowls and a
baking sheet with a rack on top. In the first bowl, thoroughly mix together the
flour with the salt and all of the ground spices. The second bowl will have the
beaten eggs, and the third bowl, the quinoa. For each shrimp, holding by the
tail dip them in the flour mixture, eggs, and then quinoa - shaking off excess
at each stage. Place on the rack on the baking sheet and set in the fridge
while heating the oil. In a heavy-bottomed pot, heat 2 to 3 inches of oil over
medium high heat. Fry shrimp for 3 minutes and transfer to another rack on a
baking sheet. Immediately season with a bit of salt while they are hot out of
the oil. Serve warm.
Makes about 4
servings
ENJOY,
Coach Pam
Recipe provided by
Chef Aliya LeeKong
http://www.shape.com/
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