Garlic Butter Shrimp and Quinoa
I’m in tender, juicy, light and buttery seafood heaven. Because —> THIS. Garlic Butter Shrimp and Quinoa. But also because I’m in Washington, D.C., and after spending a weekend eating some reallyreallyreally awesome seafood, for example, shrimp (with pineapple salsa and guac), lobster (mac and cheese), and crab (cakes with caramelized brussels sprouts), I am more than ready to sign my life away and move to a more coastal location permanently. I can’t blame my nice state for its sometimes unfresh seafood, but purely based on location, Minnesota just cannot keep up with a place like this. LOBSTER FOR DAYS. Which leads to me say this: splurge on good shrimp for this dish. Good shrimp meaning the freshest you can get your paws on in whatever area you live. For me, it means going to a really nice grocery store that’s a bit out of the way and buying it directly from the seafood counter, not frozen (although a commenter brought up a great point that sometimes frozen is best in terms of qu...