Spa-goers can savor the flavors of Latin cuisine without fear of packing on the pounds at Ni at Nizuc Resort & Spa before and after treatments at Nizuc Spa by ESPA (Cancun, Mexico) thanks to creative and nutritious dishes. Shrimp in Pisco Essence with Quinoa and Sprouts is a refreshing and spicy option packed with healthy protein and whole grains inspired by Peruvian traditions. “This dish is fresh, easy to eat, and perfect for the beach ambience,” says chef Luis Miguel Flores. “Shrimp is a healthy choice, because it is low in calories, and there is no danger of high mercury in shrimp. A variety of seafood is found in this region, but we use shrimp quite often. It is an important staple in Mexican cuisine, not only because it comes from the ocean but also because it can work well with and absorbs many of the seasonings used in Mexican cooking.”
Shrimp in Pisco Essence with Quinoa and Sprouts
- 6 shrimp (shelled and deveined)
- 1 ounce of pisco wine
- 2/3 cup of white cooked quinoa
- 1/4 of a red onion, diced
- 1 garlic clove, diced
- 1 tsp of guajillo chili paste
- 1 tsp of bell pepper paste
- 2 tsps of green beans
- 2 tsps of green peas
- coriander (chopped, to taste)
- 2 tsps of corn
- 3 tsps of panela cheese
- 2 tsps of Parmesan cheese
- 1 ounce of sour cream
- salt, pepper, and cumin to taste
1. Preheat a pan with extra virgin olive oil on medium heat.
2. In a bowl, mix the shrimp with half of the pisco wine, and add salt, pepper, and cumin to taste.
3. Add the shrimp to the pan, and cook until pink on both sides. Add the remaining pisco wine, and remove from the heat.
4. Sauté the quinoa over medium heat in a pan with some extra virgin olive oil. Mix in the onions, garlic, and both chili pastes, and cook until golden brown.
5. Add the green peas, green beans, corn, sour cream, and panela and Parmesan cheeses to the quinoa, and season with salt and pepper. Add the chopped cilantro last, and remove from the heat.
6. Spoon quinoa mixture on plate, top with shrimp, and garnish with cilantro pesto.