Greek Gluten-Free Seafood Symphony: Lemon Herb Shrimp Skewers with Quinoa Stuffed Peppers and Tzatziki Sauce

Allergens

Shellfish (shrimp)

Ingredients

• Shrimp skewers: 24 large shrimp, peeled and deveined
• Olive oil: 2 tbsp
• Lemon juice: 1/4 cup
• Dried oregano: 1 tsp
• Fresh parsley: 1/4 cup, chopped
• Garlic: 2 cloves, minced
• Quinoa
• stuffed peppers: Bell peppers: 6 large, assorted colors Quinoa: 1 cup, uncooked Olive oil: 2 tbsp Onion: 1 medium, chopped Garlic: 2 cloves, minced Cherry tomatoes: 1 cup, halved Feta cheese: 1/2 cup, crumbled
• Tzatziki sauce: Greek yogurt: 2 cups Cucumber: 1 large, grated and drained Garlic: 2 cloves, minced Lemon juice: 2 tbsp Fresh dill: 1/4 cup, chopped Salt and pepper: to taste

Instructions

1. Shrimp skewers: In a bowl, combine shrimp, olive oil, lemon juice, oregano, parsley, and garlic. Mix well and set aside for 30 minutes. Preheat the grill to medium high heat. Thread the marinated shrimp onto skewers and grill for 2 3 minutes per side or until pink and cooked through. Set aside. Quinoa stuffed peppers: Preheat oven to 350°F (175°C). Cut the tops off the bell peppers and remove seeds. Boil the peppers for 4 minutes, then drain and set aside. In a saucepan, heat olive oil and sauté onion and garlic until softened. Add quinoa and cook according to package instructions. Fluff with a fork and let cool slightly. Stir in cherry tomatoes, feta cheese, and chopped parsley. Season with salt and pepper. Fill each pepper with the quinoa mixture and place them in a baking dish. Bake for 20 25 minutes or until tender. Tzatziki sauce: In a bowl, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, chopped dill, salt, and pepper. Mix well and refrigerate until ready to serve.

Chef’s Insight

To enhance the flavors, use a blend of woody herbs like thyme, rosemary, or basil in the shrimp marinade. Experiment with different quinoa varieties for varying textures and colors.

Notes

For added nutrition, include a side salad or roasted vegetables.