Glazed Shrimp with Quinoa and Curried Tomatoes

  • Yield 8 servings

Daniel Lindley of St. John’s Restaurant in Chattanooga, Tenn., uses fresh cherry tomatoes seasoned with curry as a contrast to the hot sweet shrimp and toasted quinoa.

Mark Boughton/styling: Teresa Blackburn

September 2012 print / July 2013 Tablet


4 tablespoons olive oil, divided
1 cup quinoa
2 cups water
1 teaspoon salt, divided
2 pounds large shrimp, peeled
2 tablespoons red currant jelly
2 tablespoons chopped, seeded jalapeno peppers
2 tablespoons bourbon
2 pints cherry tomatoes
1 teaspoon curry powder
1/2 cup water
1/2 teaspoon salt
1 tablespoon butter
Juice of 1/2 lemon


  1. Heat 2 tablespoons oil in a medium saucepan over medium-high heat. Add quinoa and toast quinoa about 5 minutes. Add water and 1/2 teaspoon salt. Bring to a simmer and cook until tender, about 30 minutes. Remove from heat, stir and set aside.
  2. Heat 1 tablespoon oil in a large skillet over medium heat. Add shrimp and sauté 3 minutes. Add jelly, jalapeno and bourbon.
  3. Heat remaining 1 tablespoon oil in another large skillet over medium heat. Add tomatoes, curry powder, water and remaining 1/2 teaspoon salt. Cook 10 minutes, or until tomatoes break down slightly. Stir in butter and lemon juice
  4. To serve, place a mound of quinoa on plate, top with shrimp and curried tomatoes.



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