Seafood Peri Peri with Quinoa

Cuisine: Goan Fusion

Ingredients

2 lobster tails

2 cups of Quinoa

4-5 wild caught shrimp

For the Peri peri sauce 

3 tablespoons of olive oil

1/2 onion

1/2 tomato

2 tablespoons of ginger garlic paste

2 tablespoons tomato ketchup

1 teaspoon vinegar

2 teaspoons of cumin seeds

2 small red chillies

2 cloves 

1 small stick of cinnamon

2 teaspoons of milk or cream (I used half-n-half)

Salt and pepper to taste to taste

Optional 

Coriander leaves (You could add some finely chopped coriander leaves to your sauce if you would like)

Peri-peri sauce

Step 1: Saute the ginger garlic paste with finely diced onions in olive oil.

Step 2: Add finely diced tomatoes along with vinegar.

Step 3: Let the mixture cook for about 5-10 minutes on a very low flame. 

Step 4: Grind the red chillies, cumin seeds, cloves and a cinnamon stick into a fine powder and add it to the mixture. 

Step 5: Add some tomato ketchup and the shrimp. 

Step 6: Add half-n-half and let the mixture cook until it reduces to a thick sauce. 

Step 7: Boil the lobster tails separately for 4-5 minutes and pull the meat apart from the shell.

Seafood peri peri with and quinoa

Step 8: Cook the quinoa separately in water. Sprinkle some lime in it. Add salt and pepper to suit your taste. 

Step 9: Pour the peri-peri sauce on a bed of quinoa with a side of lobster meat. 

** Peri-peri sauce with shrimp by itself, although spicy is delicious and can be enjoyed with some portuguese bread.