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🍽️ Crispy Shrimp on Quinoa Ricotta Cream

679 kcal · 30 min · 4 servings

Ingredients

• 200 g Quinoa
• 400 ml Vegetable broth
• 1 red chili pepper
• 400 g Ricotta
• 8 tbsp Whipping cream
• Salt
• Pepper (from the mill)
• 1 drop Lemon juice
• 24 Large shrimp (kitchen-ready, peeled and deveined)
• Parsley (for garnish)

Instructions

1. 1. Rinse the quinoa under running water until the water runs clear.
2. 2. Bring the broth to a boil in a pot.
3. 3. Add the quinoa to the boiling broth.
4. 4. Simmer the quinoa covered on low heat for about 15 minutes.
5. 5. Remove the pot from the heat.
6. 6. Drain any excess liquid if necessary.
7. 7. Let the quinoa cool down completely.
8. 8. Wash the chili pepper thoroughly.
9. 9. Cut the chili pepper in half lengthwise.
10. 10. Remove the seeds and white pith from the chili.
11. 11. Finely chop the chili.
12. 12. Stir the ricotta in a bowl until smooth.
13. 13. Mix the ricotta with the cream.
14. 14. Season the cream with salt to taste.
15. 15. Season the cream with pepper to taste.
16. 16. Add some lemon juice to the cream.
17. 17. Wash the shrimp.
18. 18. Pat the shrimp dry with a kitchen towel.
19. 19. Crush a clove of garlic.
20. 20. Heat two tablespoons of oil in a frying pan.
21. 21. Fry the shrimp with the garlic for about 2 to 3 minutes on all sides.
22. 22. Gently mix the cooled ricotta cream with the chopped chili.
23. 23. Mix the chili-ricotta cream with the cooled quinoa.
24. 24. Taste the quinoa mixture and adjust seasoning if needed.
25. 25. Divide the quinoa cream among small bowls.
26. 26. Place the fried shrimp on top of the quinoa cream.
27. 27. Garnish the dish with fresh parsley.
28. 28. Serve the dish immediately.

Nutrition per serving

• kcal: 679
• Protein: 71 g · Fett/Fat: 26 g · Carbs: 39 g