You are here: Home » Recipes » Glazed Shrimp with Quinoa and Curried Tomatoes Glazed Shrimp with Quinoa and Curried Tomatoes Recipe by Relish 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 PrintEmail September 2012 print / July 2013 Tablet Ingredients 4 tablespoons olive oil, divided1 cup quinoa2 cups water1 teaspoon salt, divided2 pounds large shrimp, peeled2 tablespoons red currant jelly2 tablespoons chopped, seeded jalapeno peppers2 tablespoons bourbon2 pints cherry tomatoes1 teaspoon curry powder1/2 cup water1/2 teaspoon salt1 tablespoon butter Juice of 1/2 lemon Instructions 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. Heat 1 tablespoon oil in a large skillet over medium heat. Add shrimp and sauté 3 minutes. Add jelly, jalapeno and bourbon. 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 To serve, place a mound of quinoa on plate, top with shrimp and curried tomatoes.