Page 89 - Tracy Anderson Magazine - Fall 2021

SHRIMP PIRI PIRI WITH
RED QUINOA AND

AVOCADO (serves 2 to 4)

INGREDIENTS
10 Calabrian chilies,
stems removed
½ tsp smoked paprika
½-inch piece ginger, finely grated
2 cloves garlic, finely minced
¼ cup red wine vinegar
¼ cup avocado oil
1 tsp salt
16 colossal shrimp, peeled
and deveined, tail on
1 cup red quinoa
1 avocado, sliced (for garnish)
1 tsp toasted sesame seeds
(for garnish)
½ bunch cilantro, leaves picked
(for garnish)

1. Add Calabrian chilies,
smoked paprika, ginger, garlic,
red wine vinegar, avocado oil,
and salt to a blender and blend
until smooth.
2. Add piri piri sauce and
shrimp to a resealable plastic
zipper bag and toss to combine.
Marinate for 1 hour.
3. Heat grill to high and
blacken shrimp on both sides
(about 2 to 3 minutes on each
side), remove from grill and
let rest.
4. Boil red quinoa in water
until cooked (follow package
instructions), allow to sit, then
fluff with fork.
5. To serve, place red quinoa on
a platter and top with shrimp,
then garnish with avocado,
toasted sesame seeds, and
cilantro.

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