Sriracha Shrimp and Chorizo is a spicy cajun dish with a combination of shrimp, chorizo, corn, tomatoes and basil. It's easy to make & perfect for any night of the week. Make it extra healthy and filling by serving over quinoa.
¾lb.fresh or thawed shrimp,peel & deveined (keep a package of frozen shrimp on hand for quick & easy dinners)
1cupcorn kernels or about ½ can corn kernels,drained
4 green onionssliced thin (hint: use a scissors to cut - so easy)
1-½TablespoonsHuy Fong sriracha sauce(the one with the rooster on the label)
4-oz.Spanish chorizo,dry cured, thinly sliced and cut in half (usually found around the pepperoni)
½cupfresh basil leaves,chopped
1pint red & yellow grape tomatoes(you will use about 12 of each color, halved)
1lemon,juiced & zested
Prepare quinoa according to package directions. I like to make 1 cup quinoa to 2 cups chicken stock or water, put together in sauce pan, bring to boil, cover, turn down and simmer for about 15 minutes. Set aside.
In a bowl, combine shrimp, corn, green onions, sriracha, garlic and chorizo. To this mixture add ½ of the basil and ½ of the tomatoes.
In a large skillet, heat olive oil and add shrimp-tomato mixture to pan. Cook shrimp about 2 minutes per side or until it has turned pink, turning often.
To serve: Using 4 wide-mouthed soup bowls, place ½-3/4 cup quinoa in the bottom of each bowl.
Top each with ¼ of the shrimp-tomato mixture.
Mix lemon juice and zest together and sprinkle over each bowl. Garnish with remaining basil and tomatoes.
SRIRACHA SHRIMP and CHORIZO https://2cookinmamas.com/sriracha-shrimp-chorizo-quinoa/