This dish is full of tender, juicy, light and buttery seafood.
- 1 Tbsp. olive oil
- 1/2 cup finely chopped onion
- 8 cloves garlic, minced and divided
- 2 cups uncooked quinoa
- 1/4 tsp. salt
- 1/4 tsp. freshly ground pepper
- 1 tsp. chili powder, divided
- 4 cups chicken broth
- 6 Tbsp. butter, divided
- 1/4 tsp. garlic powder
- 1 lb. raw tail-on shrimp
- 2 Tbsp. parsley
- 2 Tbsp. fresh lemon juice
Heat oil and onion in a large pot over medium-high heat for about 5 minutes. Add half the garlic and saute for 1 minute, stirring constantly to prevent burning. Add quinoa, salt, pepper and 1/2 teaspoon chili powder. Sauté for another 1 minute. Add broth, bring to a boil, cover and cook for 15 to 20 minutes.
In a large skillet add 1 tablespoon of butter, shrimp, remaining 1/2 teaspoon chili powder and remaining garlic. Sauté until golden brown on the outside.
Combine quinoa and shrimp together. Melt remaining 5 tablespoons butter with garlic powder for sauce. When the butter is melted and cooled