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Tequila Flamed Coconut Shrimp and Vegetables over Saffron Quinoa

Creating a healthy and delicious dish this summer is easier than you think. Elderwood Dining Services Director Daryl Cronk offers a a recipe for Tequila Flamed Coconut Shrimp and Vegetables over Saffron Quinoa, which is quick to prepare and feature delicious fresh ingredients.

Saffron Quinoa

½ Cup Quinoa (dry, rinsed)

1 Cup Vegetable or Chicken Stock

¼ tsp Saffron

Place all ingredients into a sauce pot and bring to a simmer. Cover and cook until all liquid is absorbed into the grain. Remove from the heat and let it sit for about 5 minutes.

Tequila Flamed Shrimp and Vegetables

  • 15 Shrimp (16/20 peeled and deveined)                       
  • 1 Yellow Bell Pepper (sliced into strips)                         
  • ½ Red Onion (sliced)                                                              
  • 1 Cup Leeks (cleaned and chopped)                              
  • 1 Cup Cherry Tomatoes (halved)                                      
  • 1 Lime (juiced)                                                                                      
  • 12 oz Coconut Milk
  • 3 Tb Cilantro (chopped)
  • 3 oz Tequila
  • 1 tsp chili powder
  • ½ tsp dry Cumin
  • 1 tsp Garlic (minced)
  • 1 Tb Coconut Oil     
  • Salt & Pepper to taste                                                         

Add the coconut oil to a large skillet or sauté pan. When the oil appears to be hot you can add the vegetables and garlic. After a minute or two you can now add your Shrimp. When the shrimp appears to be cooked you can add the lime juice and Cilantro. Remove the pan from the flame (if applicable) and add the tequila, return pan to the heat and cook off the alcohol vapor ***You might have flames***. Add the quinoa to the pan and finish the dish with coconut milk and seasoning. Stir everything together and start plating your dish.

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