Lemon-Poached Shrimp with Chimichurri Quinoa Salad
1 ½ pounds Shrimp — peeled, deveined
1 cup salt
1 tablespoon black pepper
2 each lemon
1 gallon water
½ cup red wine vinegar
1 each shallot
2 each garlic, cloves
1 each jalapeno
1 cup cilantro leaves, packed
1 cup parsley leaves, packed
¼ cup oregano leaves, packed
1 cup Olive Oil
1 tablespoon salt
1 teaspoon pepper
1 ½ cups Quinoa
4 cups Chicken Stock or Water
1 tablespoon Salt
1 cup Corn, frozen or 1 large ear of fresh corn — cut off the cobb
1 each Red Bell Pepper — small dice
1 each Green Bell Pepper — small dice
1 each Tomato, beefsteak — small dice
1 each small red onion — small dice
Salt and pepper, to taste
1/4 cup cilantro leaves
Halve and juice the lemon into the water, and then add the juiced halves of lemon into the water with the salt and peppercorns. Bring to a soft simmer. Once water is simmering, drop shrimp in and cook until they are no longer opaque, about 2 minutes. Pull shrimp from poaching liquid and drop into an ice water batch to halt the cooking process. Reserve.
Combine all ingredients except for the olive oil in a blender and blend until smooth. Once blended, while blender is still running, slowly drizzle in the olive oil the complete the emulsion. Taste for seasoning, and hold aside for later.
Cook the quinoa like you would pasta. Bring your water or stock to a boil, and drop in quinoa. Once quinoa has plumped and released its “tail” you can drain and cool it.
Prep all of the vegetables as stated. Combine with the quinoa, dressing, and season. Place salad on a plate, top with the poached shrimp, and garnish with cilantro leaves.