Shrimp & Quinoa dressed in Soffritto

Soffritto is a delicious Italian/Spanish onion based dish. The tomatoes add depth, and allow you to use this in lots of dishes and sauces.

We always make a big batch in the winter to keep as our go to on nights we aren’t up for doing too much work. This can be halved, doubled, tripled, anything you need! It’s great to dress pasta with, or John loves to use it on pizza, instead of traditional sauce, we use this.

While I’m working on my thesis I haven’t had much time to cook, but John has been craving soffritto! For tonight we are sauteeing shrimp, cooking our quinoa in chicken stock, and tossing it in soffritto…John will sneak in pepper flakes on his dish!

Soffrito – makes 1/2 cup
1/2 lb white onions
1/2 cup olive oil
Kosher salt
1/2 lb tomatoes
1/4 teaspoon minced garlic

Combine the onions, olive oil, pinch of salt, in a deep saute pan, over medium heat. When the oil begins to simmer, reduce the heat to low. The onions need to stew, but they will caramelize. Continue to cook for about 2 hours, the onions should be a golden raisin color.

Meanwhile, prepare a large bowl with a strainer. Dice the tomatoes and place in the strainer, try to remove majority of tomato seeds. Discard of the tomato juice collected in the bowl. Add the tomatoes to the caramelized onions, and cook for another hour, or longer, until the onions and tomatoes fry. Gently stir, turn off the heat when the tomatoes and onions separate from the onion. Season with salt, pepper, and garlic. Let mixture cool in the pan.

Use immediately, or store in a clean jar and refrigerate for 2 to 3 weeks.

Shrimp & Quinoa – 2 servings
12 shrimps, shells removed, deveined
Oil from Soffritto
Kosher salt
Freshly cracked black pepper
1/2 cup Quinoa
1 cup low sodium chicken stock
1/2 cup Soffritto

Prepare quinoa according to package instructions, using chicken stock.

Prepare a saute pan with a tablespoon of oil from soffritto, over medium-low heat. Saute the shrimp until lightly browned. Add the quinoa, and 1/2 cup of soffritto to the shrimp, and mix well.
Divide into 2 bowls, and serve with a glass of wine.

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