Cajun Shrimp and Quinoa Casserole

Cajun Shrimp and Quinoa Casserole

Ingredients

¾ lb large shrimp, peeled and deveined

4 medium tomatoes, cut into chunks

1 jalapeno, seeded and chopped

½ C chopped sweet onion

2 cloves of garlic, minced

1 tbsp tomato paste

3 tbsp olive oil

2½ tsp cajun seasoning

Salt and pepper to taste

2½ C cooked quinoa

1/4 C shredded fontina cheese

Fresh cilantro for garnish

Directions

- Toss the shrimp and 1 tsp Cajun seasoning together, set aside.

- Toss the tomatoes with 1 tbsp olive oil and 1 tsp Cajun seasoning, set aside.

- Heat 1 tbsp olive oil over medium heat in a cast iron skillet. 

- Cook the shrimp until opaque, about 2-3 minutes per side. Remove from the pan and set aside.

- Add the remaining 1 tbsp of olive oil to the pan along with the onion, jalapeno and garlic. 

- Cook until the onion and jalapeno are tender, stirring often. 

- Mix in the quinoa, tomato paste, ½ tsp Cajun seasoning and tomato chunks. 

- Top with the shrimp and then sprinkle with the fontina cheese.

- Place in the oven and bake at 350 for 15 minutes. 

- During the last 2 minutes, turn on the broiler to high and broil until the cheese is slightly brown and bubbly.

- Garnish with fresh cilantro.