I made this up tonight and it turned out very good. It was easy, healthy, and used up some stuff that needed to disappear.
Chefcin's Shrimp, Quinoa and Saffron Stew
1 lb. peeled shrimp, cut in half if large
2 c cooked quinoa
1 med onion chopped fine
2 red bell peppers diced 1/4"
3 cloves pressed garlic
1/4 c vermouth
1 14 oz can diced toms with juice
1 8 oz bottle clam juice
1 fat pinch saffron threads
1 T butter
1 T evoo
S&P to taste
Heat butter & evoo in 12" skillet over medium heat
add peppers and onions and some salt, saute till tender and onions are translucent, about 5 minutes.
Add garlic, saute for a minute
Crumble in saffron
deglaze pan with the vermouth, cook for a couple of minutes
add toms and clam juice, simmer about 20 minutes
stir in shrimp, cook just until done, 3-5 minutes depending on size of shrimp
stir in quinoa, heat through and serve
If I had parsley I would have put some on to garnish
makes 4 sensible size portions
