Baked Shrimp Scampi on Quinoa Cakes

This dish started out as a simple Baked Shrimp Scampi.
Easy, flavorful but slightly boring.

Yes, boring.
What do you serve with it?
Rice?
Pasta?

Those are the usual suspects.
I didn't want usual, I wanted healthy and different.

About a year ago I saw a recipe for Quinoa Cakes....made like potato pancakes but using quinoa. I made them back in July and decided to visit them again tonight. Tonight's recipe is a more substantial recipe with cottage cheese, carrots and cheddar cheese.

I love quinoa and I admit with all the new grains out there I forget about quinoa. The new designer grains are farro and spelt and wheatberries. Poor quinoa never really got the press it deserves.

It has a nutty, pleasant flavor but it is a powerhouse of nutrients (especially for women). You cook it like rice...a standard 1:2 ratio.
Twenty minutes later you have quinoa.

I thought I could make small cakes and sit the shrimp on top then spoon the scampi sauce over them.

The Nudge said if I made a platter of these for a party they would disappear immediately. That's pretty good praise from him.

Baked Shrimp Scampi
makes 4-5 servings
* 1 pound U28-32 peeled and deveined shrimp
* 1/3 cup dry whole wheat bread crumbs
* 1 tsp parsley
* 1/2 tsp grated lemon rind
* 1/8 tsp salt
* 2 garlic cloves, minced
* 2 tbls fresh lemon juice
* 1 tsp olive oil

Spray a baking dish with Pam. Combine bread crumbs, lemon rind, salt and garlic in a bowl. Stir in lemon juice and olive oil.
Lay shrimp down in baking dish and sprinkle bread crumbs over the shrimp. Bake at 400F for 15-20 minutes.
Lay quinoa cakes on a platter, place one shrimp on each cakes, spoon dripping over shrimp and keep warm until ready to serve.

Quinoa Cakes
makes approximately 40 1" cakes
* 1 cup quinoa
* 2 cups water
* 1/2 tsp salt

* 3/4 cup shredded cheddar cheese
* 1/2 cup cottage cheese
* 1 medium carrot, grated
* 3 eggs
* 2 tbls whole wheat flour
* 2 green onion, sliced
* 1/2 tsp Splenda
* 1/4 tsp black pepper
* 1 tsp cumin
* 1/8 tsp salt
* 1/8 tsp garlic powder
* Canola Oil for frying

In a medium saucepan bring the 2 cups water and 1/2 teaspoon salt to a boil over high heat. Add quinoa and reduce heat to low. Cover and cook for 18-20 minutes, or until all water is absorbed and the seeds are tender. Allow to cool for a few minutes.

In a large bowl combine the cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, Splenda, pepper, cumin, salt, and garlic powder.

Heat a frying pan and a couple teaspoons oil over medium heat. Using a small 1oz ice cream scoop, place as many scoops in a non-stick skillet as it will hold and sauce until golden-brown, about 4 minutes on each side. Remove to a platter and repeat until all the mixture is done.

Review: I would remove the tails from my shrimp next time so they can be a 1 bite item. I probably would also serve them over sauteed spinach or chard.
These were very good and would certainly make them as an Hors d'Oeuvre at my next party.