These Are All of My Favorite Things: Shrimp, Bacon and Figs with Goat Cheese Quinoa and Fig Balsamic
You know the old classic song from the Sound of Music, “These are a few of my Favorite Things”? I’m pretty sure it was written about this dish. And that it was originally called “These are all of my Favorite Things.”
No, but really. Bacon. Figs. Quinoa. Goat Cheese. Shrimp. Does it get any better? I think not. These are quite literally all of my favorite things. Except dark chocolate. And I don’t even think that drizzling this dish with deep dark chocolate would make me like it more. I’ve had this recipe pinned for a very long time waiting for a special occasion to make it. Friday night’s dinner party finally gave me that excuse.
Shrimp, Bacon and Figs with Goat Cheese Quinoa and Fig Balsamic
From Beth Michelle
- 2 cup quinoa
- 3 cups chicken stock
- 6 ounces soft goat cheese
- 6 slices of bacon
- 3 garlic gloves, minced
- 1/2 onion, minced
- 1 lb shrimp
- 6 large dried Calimyrna Figs, cut into chunks*
- Fig balsamic, to drizzle
- Salt and pepper to taste
*You can definitely use fresh figs, I just couldn’t find them this time of year. I actually really liked how the dried ones work, but if you use dried be sure to get the plump Calimyrna figs.
- In a medium saucepan, combine quinoa and stock and bring to a boil over medium-high heat. Cover and simmer quinoa for about 15 minutes or until the stock is absorbed. Remove quinoa from heat and mix in goat cheese until melted and evenly combined with the quinoa. Season with salt and pepper and set aside.
- Cook bacon in a skillet over medium heat until fully cooked and crispy. Remove bacon from pan, chop into chunks and set aside.
- In the same pan that you used to cook the bacon, add the minced garlic and onion to the bacon grease and cook until softened about 5 minutes. Add in shrimp and cook until pink and cooked through, about 7 minutes. Stir in the dried figs and allow to cook for a few additional minutes. Remove pan from heat.
- To serve, split quinoa among 4 bowls and top with shrimp, bacon and figs.
- Drizzle each dish with fig balsamic and serve immediately.
Serves 4
