SHRIMP AND QUINOA MOQUECA

SHRIMP AND QUINOA MOQUECA
SHRIMP AND QUINOA MOQUECA

Yield Portion Size

24 portions ()
6 cups
Yellow onion, small dice
1/4 cup
Olive oil
4-1/2 cups
Sweet bell pepper (red, yellow, green), small dice
12 cups
6 tbsp
Paprika
1-1/2 tsp
Red pepper flakes
3 tbsp
Kosher salt
6 lbs
Shrimp, 21-25 count, peeled and deveined (6 lb = approx. 144 each)
3/4 cup
Lime juice, fresh
1-1/2 cups
Cilantro leaves, fresh
6 cups
Coconut milk
6 cups
Quinoa, cooked
View Nutrition Information

Directions

  1. Step 1

    In a stock pot, saute onions in olive oil. Add peppers, stewed tomatoes, paprika, red pepper flakes and salt. Bring to a boil; reduce heat, cover and simmer for 5 minutes.

  2. Step 2

    Add shrimp, lime juice, cilantro and coconut milk. Cover and simmer for 10 minutes until shrimp are pink

  3. Step 3

    To Make One Serving: Add 1/4 cup of cooked quinoa to a bowl and top with 1-3/4 cups of stew.

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