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Peruvian Quinoa Shrimp Chicharrones with Green Aji Sauce

Try this popular dish from Peru and reap the disease-fighting benefits of quinoa, a nutritious "old-world" grain.

Chicharrones are a popular fried snack in Peru, and some chefs there are serving them with quinoa in the coating. This is a lighter version, using the technique of oven-frying to keep the coating from soaking up oil. The quinoa has a wonderful crunch, even without frying. I used red quinoa for a dramatic look, but regular quinoa will work just as well.

Serves 4

Sauce
1 large jalapeño, seeded
2 cloves garlic
1 bunch cilantro, cleaned and stemmed (2 cups leaves)
2 tablespoons lime juice
1/4 teaspoon salt
1/4 cup extra virgin olive oil

1/2 cup red quinoa, rinsed
16 jumbo shrimp or prawns, tails on, deveined
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
1/2 cup unbleached white flour
2 large eggs, lightly beaten

What to Do
1. Make the sauce first. In a food processor or blender, finely mince the jalapeño, garlic, and cilantro. Add the lime juice and purée. Drizzle in the olive oil to make a smooth sauce. Reserve.

2. Bring a large pot of water to a boil. After rinsing the quinoa, add it to the boiling water and cook for 10 minutes, then drain. Spread the quinoa out on a baking sheet lined with paper towels to dry. It should be quite dry to the touch; pat it with towels if necessary.

3. Pat the shrimp dry, if damp, and put it in a medium bowl. Mix the oregano, cumin, and cayenne and sprinkle over the shrimp; toss to coat.

4. Preheat the oven to 425°F. Prepare 2 pie pans, one with the flour, one with the beaten eggs. Dip the shrimp in the flour, then the egg, then the quinoa. Place 2 heavy baking pans in the hot oven for 5 minutes. Take each out, spray liberally with oil, then quickly place the shrimp on the hot pans, keeping them from touching. Spray the coated shrimp with oil, and bake for 5 minutes. Flip the shrimp with tongs, then bake for 5 minutes more. Cut one through the thickest part to make sure they are cooked through. The baking time will vary with the size of the shrimp.

5. Serve the shrimp hot with the aji sauce.

Robin Asbell, The New Whole Grains Cookbook: Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains, Chronicle Books (2007)

From The New Whole Grains Cookbook

 

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• All about the "old-world" grains you're seeing more of on supermarket shelves.
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• Crunchy Spelt or Farro Salad with Artichokes, Red Bell Peppers, and Edamame
• Tasty grains like farro, spelt berries, and wheat berries transform salad in this nutritious recipe from The New Whole Grains Cookbook.
• 
• Amaranth, Quinoa, and Corn Chowder
• Whole grains add substance and subtle flavor variations to the more familiar taste of sweet corn.
• 
• Hot Millet Amaranth Cereal
• Here's a great way to start your day and add variety to your diet.
• 
• Curried Sweet Potato and Quinoa Soup
• This soup is a lovely combination of flavors and texture. Its mild curry taste is enhanced with orange and a hint of maple syrup.
• 
• Whole Grains Council
•