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Barry: And today we are cooking—what are we cooking baby?
Jullian: Sauteed Garlic shrimp with red Quinoa, are we doing sauce?
Barry: Oh, we’re doing a mango salsa.
Barry: And that’s going to be really good.
Jullian: It's going to be a great appetizer or add vegetables to it and make it as your dinner entrée.
Barry: First, we’re going to start with the red quinoa.
Jullian: So we have minced stuff—our onions, celery, carrot and we have some chopped up garlic. These ingredients are the basis for almost everything and traditional French cooking so the three the onions and celery and the carrots together. So we’re going to start with sautéing our onions, I'm going to turn this now high. And I do want just take a minute just to tell you about quinoa. Most of you probably never heard about quinoa before. Quinoa is an ancient Aztec grain, it's really super tiny and it's super nutritious. It is a grain that is the highest in protein, it's a complete food it's high in protein, calcium and folic acid.
First, I have our onions and garlic sautéing. We don’t really want add any color, we just wanted it to be translucent. So we're going to have half of those and we’re going to go ahead and add a handful of carrots and celery, go ahead and toss that up and we can add a little salt and pepper. The salt and pepper, you always wanted to season your ingredients individually and it gives it the best flavor.
Barry: While she’s sautéing all the vegetables for the quinoa, I’m just going to start making the mango salsa. So I have one mango here, we’re going to peel it. You got to be very careful because the mango is very soft and tender. Easy way to cut it, cut that ends off so that you have a place for a stand so it stands off like this now the mango pit, is kind like what the mango looks like. It's kind of like the oval I guess. So start on the outside with small dices, so just cut those slivers off the outside, normally I can get about three before I hit the pit, you can see the pits right there. Alright, so it’s that side, this side, cut into the pit.
Jullian: Okay, now were ready to add our quinoa. I’m cooking one cup quinoa, add it into the vegetable, turn around, and instead of using all chicken stock for this recipe, I prefer to use half chicken stock and half water. So I'm going to go ahead and measure our ratio three to one ratio. If you use all chicken stock, it tends to be a little bit strong for me. I don’t my quinoa tasting kind of like chicken stock and the vegetables aren’t going to be in such good flavor. If you're doing half chicken stock, it's fine, juts use water. So we’re going to go ahead, let this come up to a simmer, it's going to take about 20-25 minutes and add a little bit more salt. And you want to just take a minute and say that most your health food store in your area will probably carry quinoa, they might not have the Inca red variety which is the kind of we’re looking for, but it looks the same but it's just white. And try to find an inorganic variety, usually this is organic. So we’re going to let this come up to simmer and boiling it for about 20 minutes.
Barry: Now you can see we have our mango shallots and tomato already dice up I will go ahead and transfer to a bowl, we’re going to mix them up add a lemon juice, season with salt and pepper and that will be it our mango salsa, alright. It’s nicely cut, everything is same size, just keep your salsa looking really good. Squeeze lemon in, salt and pepper. This is delicate, you mix everything at the end, so add all your ingredients and that makes it—in that way you don’t bruise the mangoes and get extra juice that you don’t want. It’s good get this to let it rest if you have like an hour so to let it rest. Let rest for a while, in that way all the flavors are incorporated through out and it will taste better if you let it rest. So were going to just set this aside then were going to cook our shrimp.
Jullian: Okay, to cook our shrimp, we’re going to get our pan hot with some olive oil and we’re going to kind of make this like so, we have our garlic and we’re going to pour our shrimp let’s try to make room in the pan or maybe I should use our bigger pan here. Leave them in, salt and pepper. Let those cook, flip them over and then we’re going to deglaze with some lemon and lime juice and finish it up with some butter, simple as that. Put these over and let them finish cooking. Put the heat down out, probably about medium, because we’ve got high before, we don’t toast the garlic, and I don’t have any lemons, so I'm going to use lime juice they give it really good flavor. That’s good. Let it cook down a little bit and we’re going to put some butter, and were ready to plate, so we’re going to serve this dish as a little appetizer for a gathering, so I'm going to put it in a nice long plate.
Barry: We’re going to take our shrimp and put it all the way down make them all goes same way we have a little bit of sauce in here from the juice of the shrimp.
Jullian: It will give our quinoa a really good flavor, and our salsa, great over the top. Simply easy, quinoa take about 25 minutes that’s all you really have to wait for on this dish.
Barry: Then just cutting off the mango, shallots, and onion, tomato for the salsa.
Jullian: Thanks for watching. For more information and full recipe visit our website at www.fooddoneright.com. If you have any question, send us an email to infofooddoneright.com.
Barry: And stay tuned we will be releasing a food done right cooking school, see you later.