Prep time: 15 mins
Cook time: 15 mins
¾ pound large shrimp, peeled and deveined
4 medium tomatoes, cut into chunks
1 jalapeno, seeded and chopped
½ cup chopped sweet onion
2 cloves of garlic, minced
1 tablespoon tomato paste
3 tablespoon olive oil
2½ teaspoon cajun seasoning
Salt and pepper to taste
2½ cups cooked quinoa
1 cup shredded fontina cheese
Fresh cilantro for garnish
Toss the shrimp and 1 teaspoon Cajun seasoning together. Set aside.
Toss the tomatoes with 1 tablespoon olive oil and 1 teaspoon Cajun seasoning. Set aside.
Heat 1 tablespoon olive oil over medium heat in a cast iron skillet (or any oven-safe skillet.) Cook the shrimp until opaque, about 2-3 minutes per side. Remove from the pan and set aside.
Add the remaining 1 tablespoon of olive oil to the pan along with the onion, jalapeño, and garlic. Cook until the onion and jalapeno are tender, stirring often. Mix in the quinoa, tomato paste, ½ teaspoon Cajun seasoning, and tomato chunks. Top with the shrimp and then sprinkle with the fontina cheese.
Place in the oven and bake at 350 F for 15 minutes. During the last 2 minutes, turn on the broiler to high and broil until the cheese is slightly brown and bubbly.
Garnish with fresh cilantro.