Healthy eating does not have to be a compromise. It needs to be quickly, vibrant, and– most notably– tasty. In this episode of Next Level Kitchen, Gordon Ramsay proves that easy ingredients can produce a first-rate meal in minutes. #ad
Enjoy as Gordon changes a humble quinoa and fresh fruit and vegetables into a Leading Floor Paprika Garlic Shrimp Bowl. We're talking jumbo shrimp tossed in a smoky paprika-garlic rub, sautéed to an ideal golden sear thanks to our buddies at @ICantBelieveItsNotButter, and served over a savory vegetable-packed quinoa. Perfect for a Triathlete (or any professional athlete) like Gordon!
This is the best bowl for any time of day, raised. Get the full recipe below:
* Dish *.
Paprika Garlic Shrimp.
( With Warm Mediterranean Quinoa with Sautéed Veggies).
Servings: 2.
Ingredients:.
1 pound jumbo shrimp, peeled and deveined.
2 tablespoons kosher salt.
Big pinch of ground black pepper.
1 1/2 teaspoon smoked paprika.
3 tablespoons I Can't Believe It's Not Butter Bonus Creamy stick, divided.
1 large clove of garlic, grated or minced.
1/4 teaspoon red pepper flakes (optional for heat).
2 tablespoons lemon juice and 2 teaspoons of passion.
2 teaspoons chopped fresh parsley.
Quinoa and Veggies.
Active ingredients.
1 cup cooked quinoa.
1 cup water.
4 tablespoon I Can't Think It's Not Butter Extra Creamy salted stick,.
2 cloves garlic, grated or minced.
1/2 little zucchini, diced.
1/4 red bell pepper, diced.
1/4 little eggplant, diced.
1/4 red onion, diced.
1/2 can (15 oz) chickpeas, drained pipes and washed.
3 sprigs of fresh oregano or 1 tsp dried oregano.
1/4 cup Kalamata olives, sliced into quarters.
4 tablespoons of fresh parsley, approximately sliced.
Juice of 1 lemon.
Directions:.
– Begin by making your spices salt, in a little bowl, blend your salt, paprika and black pepper and mix completely.
– For the shrimp, in a bowl or on a plate, season with a large pinch or 1 tablespoon of your flavoring salt and toss with the shrimp so it coats the shrimp evenly.
– In a big frying pan, heat 3 tablespoons of I Can't Believe It's Not Butter Bonus Creamy Stick over medium heat. Add shrimp in a single layer and cook for 1 minute.
– Turn the shrimp to cook the opposite and include the garlic and red pepper flakes, sauté until fragrant, about 1 minute.
– End up with the staying 2 tablespoons I Can't Think It's Not Butter Additional Creamy Stick, lemon and parsley and toss or stir up until melted through and set aside off the burner.
– In a frying pan, heat I Can't Think It's Not Butter Additional Creamy stick, onion, zucchini, bell pepper, eggplant and garlic. Season with a pinch of the flavoring salt mixture. Saute until tender, about 7– 8 minutes.
– Add in chickpeas and oregano and toss. Then add the quinoa and 1 tablespoon of the warm butter from the shrimp pan and toss up until warmed through.
– Spoon Quinoa on plate and top with Paprika shrimp. Finish with lemon juice and parsley.
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