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11680 Chimney Rock Road
Paso Robles, CA 93446 USA
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Poached Shrimp and Quinoa Salad
A recipe by Will Torres, Executive Chef of the Restaurant at JUSTIN
Wine Pairing: 2011 Sauvignon Blanc
6 tablespoons freshly squeezed lime juice
1 tablespoon Asian fish sauce
1 tablespoon shrimp paste
2 tablespoons olive oil
1-1/2 tablespoons sugar
1/4 teaspoon crushed red pepper flakes, plus more if desired
Salt and Pepper to taste
For the salad:
1/2 pound poached shrimp, peeled and de-veined
1 cup quinoa, rinsed (or pre-washed)
1/2 teaspoon salt
1 red bell pepper, cored and cut into thin bite-sized strips
1 carrot, peeled and shredded
1 small cucumber, peeled, seeded and finely diced
1 cup bean sprouts
2 scallions, finely chopped
1/4 cup chopped fresh cilantro
1/4 cup basil(torn or chiffonade)
Add quinoa, salt and 1-2/3 cups water to a medium saucepan. Bring to a boil and absorbed and quinoa is cooked. Transfer to a serving bowl and let cool.
In the meantime, make the dressing by combining the lime juice, Asian fish sauce, shrimp paste, olive oil, sugar and crushed red pepper flakes in a medium bowl. Whisk until the sugar is dissolved. Add shrimp to the dressing and let marinate until ready to assemble the salad.
Once quinoa is cool, add red bell pepper, carrot, sprouts, cucumber and scallions to the bowl. Right before serving, add the dressing, shrimp and cilantro and toss well. Taste and adjust seasoning with more salt, sugar or crushed red pepper flakes if necessary. Serve cold.