Shrimp with Ricotta Cream and Quinoa

Ingredients

• 200 g Quinoa
• 400 ml Vegetable broth
• 1 red chili pepper
• 400 g ricotta
• 8 tbsp heavy cream
• Salt
• Pepper (freshly ground)
• 1 splash Lemon juice
• 24 large shrimp (prepped, peeled and deveined)
• parsley (for garnish)

Instructions

1. 1.

   Rinse the quinoa under running water until clear. Bring the broth to a boil, add the quinoa, cover and simmer over low heat for about 15 minutes. Remove from heat, drain if necessary, and let cool.

2. 2.

   Wash the chili, cut it lengthwise, remove seeds, and finely chop.

3. 3.

   Whisk the ricotta with the cream until smooth, season with salt, pepper, and lemon juice.

4. 4.

   Pat the shrimp dry, then sauté them in 2 tbsp hot oil with a pressed garlic clove for 2-3 minutes on all sides.

5. 5.

   Fold the chili into the ricotta cream, stir it into the quinoa, taste, divide onto bowls, top with shrimp, and garnish with parsley.