Prepared by Executive Chef Eric May of the Blue Boar Inn & Restaurant
Ingredients:
- 2 cups Red Quinoa
- 8 cups Vegetable Broth
- 1 cup White Wine
- 2 T Olive Oil
- 1 each Yellow Onion
- 3 cloves Garlic
- 1 lb Small Shrimp (Peeled, Tail Off)
- 1/4 cup Grated Manchego Cheese
- ¼ cup Grated Parmesan
- 1 cup Sautéed Forest Mushrooms
- ¼ tsp Fresh Thyme Leaves
- 4 T Butter
- Salt and White Pepper to Taste
Directions:
Rinse quinoa three times in cold water. Then soak in cold water for 30 minutes.
Sautee yellow diced yellow onion in olive oil until translucent. Add garlic and quinoa and slightly sautee (1-2 minutes).
Add vegetable stock a little at a time until quinoa is tender and creamy.
Add butter to make creamier.
Add shrimp and sautéed mushrooms and cook until shrimp is cooked.
Adding liquid as needed.
Season with the cheeses, salt and white pepper.
Serves 6
The Blue Boar Inn & Restaurant – Midway, Utah
Open Wed-Saturday Breakfast, Lunch, Dinner and Sunday Brunch
Reservations: (888) 650-1400
www.theblueboarinn.com
