You can’t see me right now, but I’m doing a Friday happy dance. I look forward to Friday all week long. Because Friday when I get off of work, I (usually) get to go home and relax a bit. Not have a ton of things to do to get ready for the next work day. Not have to be in bed so early. You know…enjoy the fact that it’s the weekend!
I also generally like to make dinner super simple. Not that weekday dinners aren’t, but I want something that is really simple. Like, throw it on a baking sheet and in the oven simple. Not dirty up all the dishes simple. You get me, right?
This dish here, is one of those easy dishes. Sure it uses a few dishes, but it’s easy to throw together and get in the oven. And that’s what I like on a Friday evening, y’all!
Anywho…the Cajun spices, Rotel, and jalapenos give a the dish a little bit of heat, but nothing the kiddies can’t handle. Unless you get the HOT Rotel, and keep the jalapeno seeds. That might not be so kid-friendly. But as is, it’s a great dish for the whole family.
If you cook the quinoa while you are seasoning and cooking the shrimp, dicing your jalapenos, shredding your cheese, etc. it all comes together and is ready to go in the oven in 10-15 minutes. Then you wait, oh-so-patiently for 15 more minutes while the oven melts that cheese. I suggest setting the oven timer and enjoying a nice beverage with your feet propped up while you wait. Or you could get the dishes out of the way so after you eat you can kick back. Your call.
Either way, this is a great choice for a Friday night, or any night for that matter!
- 1 lb shrimp, peeled and deveined
- 2 Tbsp + 1 tsp Cajun seasoning
- 2 Tbsp olive oil, divided
- 1 10 oz can diced tomatoes and green chiles (Rotel or other brand)
- 1 jalapeno, seeded and chopped
- 2 cloves of garlic, minced
- 1 Tbsp tomato paste
- Salt and pepper, to taste
- 2½ cups cooked quinoa
- 1 cup shredded fontina cheese (I used a smoked fontina, but regular is good too)
- Cilantro for garnish (optional)
- Preheat oven to 350 degrees F.
- In a medium bowl, toss the shrimp and Cajun seasoning together and set aside.
- Heat 1 tablespoon of olive oil in a large, oven-proof skillet over medium heat. Add the shrimp and cook about 2-3 minutes or until opaque. Remove from the pan and set aside.
- Add the remaining tablespoon of olive oil to the pan along with the jalapeno and garlic. Cook, stirring, for a minute or so until the jalapeno starts to soften. Stir in the quinoa, tomato paste, ½ tsp Cajun seasoning, salt and pepper, and Rotel and mix well. Add the shrimp on top, evenly distributed, and sprinkle with the cheese.
- Place in the oven and bake for 15 minutes. Then turn the broiler to high and broil until the cheese is slightly brown and bubbly, 2-3 minutes.
- Garnish with fresh cilantro and serve!