Instructions
- Add the bacon to a nonstick skillet and saute over medium heat until crisp. Transfer the bacon to a plate and set aside. Add the garlic, onions and bell peppers. Cook, stirring occasionally, until the vegetables are tender, about 8 minutes.
- Add the tomatoes, wine, yogurt, hot sauce and salt, and bring to a boil, stirring constantly to scrape the browned bits from the bottom of the pan. Reduce the heat and simmer, uncovered, until the flavors are blended and the sauce begins to thicken, 6 to 8 minutes. Return the bacon to the skillet. Add the shrimp and cook until the shrimp turn bright pink and are cooked through, 1 to 2 minutes.
- Meanwhile, in a heavy cast-iron skillet, add your quinoa and allow it to toast for about a minute. Add the hot water and slowly whisk the quinoa and water together. Reduce the heat and simmer about 7-10 minutes, or until the quinoa is fully cooked (Click here for an easy primer on quinoa!). Remove from the heat.,
- Serve the shrimp mixture over the quinoa. Sprinkle with the chives if desired.
Nik’s Notes:
Alethea noted that it needed a flavor punch. Here are several ways to do that:
1/4 tsp. red pepper flakes, while toasting the quinoa if you like a spicy kick
Play around with the kind of bacon you use. You can use a sweeter smoked bacon if you want a slightly sweet off-set or a smoked bacon. Also, I’d use center-cut bacon. Less fat, more meaty flavor!
Instead of bacon, try dicing up some turkey smoked sausages and following the recipe the same way
If sodium isn’t an issue, try a can of pre-flavored diced tomatoes. They come in such variations as tomatoes and chiles (in mild, medium or hot), Italian-style and garlic and herb
How would YOU make this dish your own, Foodies?
