Quinotto with Peruvian Avocado and Breaded Shrimp
In a large pot, bring the broth to a boil and add the quinoa. Reduce the heat and simmer for 12 minutes or until fluffy. Drain and cool.
To make the quinotto, in a large skillet, heat the butter and oil. Add the onion and bacon and cook over low heat until the onion becomes translucent, about 5 minutes. Add the wine and cream and bring to a boil. Add the cooked quinoa, cover, reduce the heat, and simmer until thick and creamy. Season with salt and pepper to taste. Add the avocado cubes, basil, and cheese. Turn off the heat and keep warm.
Dip the shrimp in the beaten egg and then dust with the panko. In a large Dutch oven, heat the oil over medium heat until it reaches 350° F. Adjust the heat to maintain the temperature. Fry the shrimp until golden brown, about 5 minutes. Drain on paper towels.
Serve the quinotto in deep, wide plates, topped with the fried shrimp and garnished with the cubed avocado and basil leaves.
Difficulty level: medium
2 quarts shrimp or seafood broth
1 pound quinoa, rinsed and drained
4 tablespoons unsalted butter
2 tablespoons olive oil
1 medium onion, finely chopped
7 slices bacon, finely chopped
1 cup white wine
1 cup heavy cream Salt and pepper
1 Peruvian avocado, pitted, peeled, and cubed
2 tablespoons finely chopped basil leaves
1 cup grated Parmesan cheese
2 cups large shrimp, peeled
2 large eggs, lightly beaten
2 cups panko bread crumbs
Oil for frying
½ Peruvian avocado, pitted, peeled, and cubed for garnish
Basil leaves for garnish