3/4 pound peeled and deveined medium or large shrimp
4 cloves garlic, minced
2 tablespoons white wine
kosher salt and black pepper
4 tablespoons softened butter
2 tablespoons almond or corn flour
2 tablespoons chopped parsley, garnish
1 bunch rainbow chard
1/2 tablespoon olive oil
1/2 tablespoon sesame oil
2 cloves garlic minced
1 teaspoon ground ginger
Coarse salt and ground pepper, to taste
1/2 teaspoon crushed red pepper, garnish
Sesame seeds, garnish
8 oz quinoa pasta
1 tablespoon olive oil
Pinch of kosher salt
Option: More chopped flat leaf parsley & a squeeze of lemon juice for the end.
For the garlic shrimp:
Heat oven to 425º F.
In a baking dish, combine the shrimp, garlic, white wine, ½ teaspoon salt, and ¼ teaspoon pepper.
Dot the softened butter and sprinkle the flour over the shrimp.
Bake until the shrimp are opaque throughout, 15 to 18 minutes. Sprinkle chopped parsley on top.
For the rainbow chard:
Separate stems and leaves from chard. Chop leaves and dice stems small. In a large skillet, heat olive oil over medium-high. Add chard stems and minced garlic; cook stirring often until stems soften, 2-3 minutes. Season with ground ginger, and salt and pepper. Add chard leaves, cover, and cook until wilted, 3 minutes. Uncover and cook until tender, 4 minutes. Garnish with crushed red pepper and sesame seeds
For the quinoa pasta:
Find a good quinoa pasta and cook according to package's directions. Drain and drizzle olive oil and a pinch of kosher salt on top, tossing the pasta.
To plate, place the quinoa pasta on the bottom. Then add the cooked chard on top. Finally add the shrimp on top. Sprinkle with more pieces of flat leaf parsley and a squeeze of lemon juice if desired.