| | | | | Chili Shrimp, Quinoa and Spinach Skillet. (Scott Suchman/For The Washington Post; food styling by Lisa Cherkasky) | | Did a friend forward this to you? Sign up here. Good Saturday morning, friends. I hope you have fun and relaxing activities planned for this weekend. I've got a little recreation on tap, but if I'm being honest, Saturdays and Sundays are often full of chores and, of course, cooking. Cooking, naturally, includes the dreaded cleanup. There are all kinds of ways your family might tackle it. There's the "you cook, I clean" (or vice versa) strategy, which is an equitable division of labor. In my house, though, the cleaning typically falls to the cook, because my husband and I have already divided and conquered, with one person taking a kitchen shift while the other chauffeurs our son to practice, gets out for a run or meets up with friends or family. I have no issue with this double duty. I am, however, inclined to wash as few dishes as possible if I can manage it. That's why I love one-pan or -pot meals, whether made in a Dutch oven, Instant Pot, sheet pan or skillet. Ellie Krieger feels the same way. Over the years, she has shared with us a variety of recipes that keep the cooking limited to a single piece of equipment. This week she offered up yet another simple, tasty and clever idea with her Chili Shrimp, Quinoa and Spinach Skillet. It employs her go-to formula for healthy, one-pan meals: Lean protein + no-chop vegetable + quick-cooking whole grain + easy seasoning. In less than an hour, you can enjoy this combination of seared, spiced shrimp with frozen spinach and hearty quinoa that defies the notion that all skillet meals taste the same. I served this one up for a recent Food team meeting, and it was a huge hit. A related programming note: Beginning today, I'll be sharing one free recipe in this weekly Saturday newsletter. A smaller Food team has meant changes to our offerings, but we know how important that recipe inspiration in your inbox is. Below you'll see the full recipe for Ellie's shrimp skillet, as well as a list of other skillet meal ideas. In future weeks, I plan to feature a wide range of dishes (main courses, desserts, drinks, sweet, savory, etc.), both new and from our well-tested archives, that are tied to an upcoming holiday, a handy tip or another topical theme. Speaking of holidays, St. Patrick's Day is right around the corner, and Spirits columnist Carrie Allan let herself lean into the cliché of green drinks. Her Tokyo Clover Cocktail is a riff on Irish coffee, and I have to say that despite not being a huge fan of its main components — gin, matcha and green tea — I was completely won over by this drink. The warm, pleasantly bitter base was a lovely contrast to the lightly sweet matcha cream topping. It was just the thing for this weird in-between weather, too — 85 degrees one day and snowing the next. Be sure to mark your calendar for my live weekly cooking chat Thursday at 11 a.m. Eastern. I'll be answering your questions in real time, so send them along now, then join when I get the conversation started. Until next week, happy cooking. | | | (Scott Suchman/For The Washington Post; food styling by Lisa Cherkasky) | Chili Shrimp, Quinoa and Spinach Skillet Find substitution suggestions and other tips below the recipe. Storage: Refrigerate for up to 2 days. Servings: 4 (makes about 7 cups) Active time: 25 mins Total time: 50 mins Ingredients - 1 1/2 teaspoons chili powder
- 1/2 teaspoon granulated garlic
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon plus 1/8 teaspoon fine salt, divided
- 1 pound large shrimp (26-30 count), peeled and deveined, tails removed, and patted dry
- 4 tablespoons olive oil, divided
- 1 medium yellow onion (8 ounces), diced
- 2 garlic cloves, minced or finely grated
- 2 tablespoons tomato paste
- One (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
- 2 tablespoons chopped fresh cilantro, plus more for serving
- 1/4 teaspoon freshly ground black pepper
- 2 cups water
- 1 cup uncooked, prerinsed quinoa
- 1 tablespoon fresh lime juice (from 1 lime), plus lime wedges for serving
Steps 1. In a medium bowl, combine the chili powder, granulated garlic, cayenne pepper and 1/8 teaspoon of the salt. Add the shrimp to the bowl and toss to coat.
2. In a large (12-inch), deep skillet over medium-high heat, heat 3 tablespoons of the oil until shimmering. Add the shrimp and cook for 2 minutes, stirring once or twice, until nicely browned but not fully cooked through. Transfer the shrimp to a plate or bowl and cover to keep warm.
3. Reduce the heat to medium and add the remaining 1 tablespoon of oil to the skillet. Add the onion and cook, stirring frequently, until it softens slightly, about 2 minutes. Stir in the minced garlic and tomato paste, and cook, stirring constantly, until fragrant, about another 30 seconds. Add the spinach, cilantro, the remaining 1/4 teaspoon of salt and the black pepper, and stir until incorporated, about 30 seconds.
4. Add the water and quinoa, and stir to combine. Cover, increase the heat to medium-high and bring to a boil, then reduce the heat to medium-low and simmer, covered, until the quinoa is tender, 15 to 20 minutes. Remove the pan from the heat, add the shrimp along with any accumulated juices, cover and allow the shrimp and quinoa to steam, until the shrimp is cooked through (opaque and pink) and warm, about 5 minutes. Sprinkle with the lime juice and cilantro, and serve, with lime wedges for squeezing over.
From cookbook author and registered dietitian nutritionist Ellie Krieger. Tested by Becky Krystal. Nutrition information per serving (1 3/4 cups): Calories: 452; Total Fat: 19 g; Saturated Fat: 2 g; Carbohydrates: 39 g; Sodium: 466 mg; Cholesterol: 162 mg; Protein: 33 g; Dietary Fiber: 6 g; Sugar: 4 g. Substitution suggestions + other tips and ideas: - Gluten-free? >> Be sure to use quinoa labeled such.
- Chili powder >> sweet or smoked paprika.
- Granulated garlic >> garlic powder.
- Don't like heat? >> Omit the cayenne pepper.
- Yellow onion >> white onion.
- Cilantro >> parsley.
- Lime >> lemon.
- Frozen spinach >> fresh spinach. Add it to the covered skillet in the final 5 minutes of steaming along with the shrimp.
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