This is a seriously delicious meal – and my photo doesn’t do it justice. We attacked the photo-worthy, fresh-from-the-oven version before I could snap a photo.
Oh well. Enjoy this photo of leftovers.
- 16 oz bag medium shrimp, peeled and deveined
- 1 can diced tomatoes, slightly drained
- 1 medium sweet onion, chopped
- 2 t.minced garlic
- 1 T. tomato paste
- 3 T. olive oil
- 3 t. Cajun seasoning
- Salt and pepper to taste
- 2.5 c. cooked quinoa
- 1/3 c. queso fresco, crumbled
Rinse shrimp in cold water and drain thoroughly. Toss with 1 t Cajun seasoning together, set aside. Mix tomatoes with 1 T olive oil and 1 t Cajun seasoning, set aside.
Heat 1 T olive oil over medium heat in a cast iron skillet. Cook shrimp until opaque, about 2-3 minutes per side. Remove from the pan and set aside.
Add the remaining 1 T olive oil to the pan along with onion and garlic. Cook until tender, stirring often. Mix in quinoa, tomato paste, 1/2 t Cajun seasoning and tomato. Top with the shrimp and then sprinkle with the queso fresco.
Place in the oven and bake at 350 for 15 minutes. During the last 2 minutes, turn on the broiler to high and broil until the cheese is slightly brown and bubbly.