This past week was warm. So warm that I didn't want to start the oven to make dinner. We ate cereal a couple nights. It was a good reminder that I need to work on some Summer Recipes. Summer cooking to me is all about easy cooking. I won't be standing in front of a hot oven all evening. A lot of light meals, grilling and salads will be had all around.
With that in mind, while aimlessly wandering around Walmart the other day, this recipe came to fruition. I quickly picked up all the ingredients, including Hunt's diced tomatoes. I love that Hunt's uses an unique flashsteam peeling method (only water, no lye.) That and the varieties are endless.
For this recipe, I picked up some of the Hunt's Fire Roasted Diced Garlic Tomatoes..
The cucumbers and quinoa are able to bring balance to the garlic and flavor from the shrimp and tomatoes. The salad in itself is not too heavy but light and refreshing. A perfect Summer Recipe!Ingredients:
1lb Shrimp, peeled and deveined
1/2 C Lemon Juice
2 Tbsp Olive Oil
6 Garlic Cloves
1/2 Tsp Italian Seasoning
3/4 C Dry Quinoa
1 large Cucumber, diced
1 C Corn, drained
1 Can Hunt's Fire Roasted Diced Garlic Tomatoes, drained
1. In a large bowl (or gallon ziplock bag), mix the lemon juice, olive oil, garlic and italian seasoning together. Add the shrimp and marinate in the refrigerator for 30 minutes.
2. Prepare the quinoa according to the package.
3. Grill the shrimp for about 3/4 minutes per side, until cooked thoroughly.
4. Mix together, the shrimp, quinoa, cucumber, corn and diced tomatoes.
5. Serve and enjoy!
Be sure to check out Hunt's and ReadySetEat for more great tomato recipes. Join the conversation with Hunt's on Facebook, tweet them @HuntsChef or drool over all the yummy recipes on Pinterest with Hunt's.