SHRIMP AND QUINOA MOQUECA
SHRIMP AND QUINOA MOQUECA

SHRIMP AND QUINOA MOQUECA

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

Directions

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

  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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