Yeah, that’s a lot of loves, but I really really do. I want to eat it EVERY DAY.
Most people think I plan all my meals way ahead. Which is generally true – I do! I choose 3-4 recipes each week and then base my grocery shopping on what I need to make those recipes. Most of the time, for blogging purposes, I try new recipes (I really am a recipe-testing pro by now… so Anna & Kristina should add me to their show) but every now and then I revisit an old faithful.
This particular week, I didn’t plan ahead at all, for whatever reason. I just began browsing Pinterest, keeping in mind what was in my deep freeze and fridge. I actually came across a few quinoa casseroles and was surprised – quinoa, in a casserole? Smothered in cheese? With a bit of spice? Sounds… perfect for me.
The strange thing is that whenever I go absolutely nuts over a recipe, My Other Half is just like “umm… it’s good” and I’m like HOW CAN YOU SAY IT’S JUST “GOOD”???
Generally we like the same things, so I know he’s holding back. It’s like he purposely subdues his enthusiasm when he sees me get excited over a recipe. Probably just to annoy me or to make me a more calm human or something. And then to get him back, I’m all nonchalant about the things he goes nuts for. Like chocolate chip cookies and milk (which secretly I looove but pretend to not care about because he started this whole little game anyway). And then I get away with blaming him for eating all the cookies and he doesn’t even notice.
“There’s only six cookies left. I made two dozen. You ate EIGHTEEN COOKIES since yesterday? That is ridiculous.”
(But only I know that actually they’re all in my belly.)
So, this skillet. Yum. LOVE my cast-iron skillet, by the way, ever since I learned how to clean up and properly take care of it. Thank God for the internets. I would not survive otherwise.
The recipe for this Shrimp & Quinoa Skillet Casserole seems like it calls for an excessive amount of tomatoes, but I assure you – it’s just right. They really make the recipe and keep the casserole nice and moist.
Secret: I actually used half cheddar and half jalapeno havarti, but marble is just easier.
Cook the quinoa in 2 cups of water. When all the liquid is gone, remove from heat. Toss the shrimp and about 1 tsp Cajun seasoning together and set aside. Toss the tomatoes with 1 tbsp olive oil and another 1 tsp of Cajun seasoning and set aside. Heat 1 tbsp olive oil over medium heat in a cast iron skillet. Cook the shrimp until pink and remove from the pan and set aside. Add the remaining 1 tbsp of olive oil to the pan with the onion, jalapeno and garlic. Cook until the onion is translucent. Mix in the quinoa, tomato paste, remaining Cajun seasoning and tomato chunks. When combined, top with the shrimp and then sprinkle with the cheese. Put whole skillet in the oven and bake at 350 degrees for 15 minutes. At the end, turn on the broiler to high and broil until the cheese is slightly brown and bubbly (keeping close watch so as not to burn it).
Adapted from This Gal Cooks