|BEST OF SACRAMENTO GOODIE BAG MASTERS CLUB MEMBERS NEWSLETTERS WEDDINGS RESTAURANTS WINE|
Makes 2 servings; total cost per serving: $3.75)
I usually prepare this with frozen, cooked shrimp, which is how I’ve written the recipe. However, it’s even more delicious if you cook fresh ones yourself! Just toss them in with the sauce in Step One, cook until pink, and you’re good to go. – K.A.M.
15-20 medium shrimp (frozen is just fine)
1 T butter
1 large clove of garlic, minced
1/3 c white wine (Chardonnay, Sauvingon Blanc, Chablis… it will all work well)
Juice of one lemon
1/2 t sea salt
1/2 t ground black pepper
1 c cooked quinoa
2 scallions, chopped
1-2 c baby spinach
1 oz crumbled feta (optional)
1. Melt the butter in a medium skillet and add the garlic. Cook until just fragrant, about 1-2 minutes. Add the wine, garlic salt, and pepper, and cook until the wine has reduced slightly, about 2-3 minutes. Add the cooked shrimp and saute gently until just heated through. Remove from heat.
2. Add the cooked quinoa and gently toss with the shrimp and sauce. Arrange the baby spinach on plates or in large salad bowls. Spoon generous amounts of the shrimp and quinoa mixture onto the spinach, sprinkle with chopped scallions and crumbled feta cheese, and enjoy!
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