Quinoa & Pesto Shrimp Bowl
This fresh and vibrant bowl brings a symphony of flavors and textures on your palate. Perfectly cooked shrimp, cherry tomatoes, sweet corn sit on a bed of nutty quinoa and delicate baby arugula. Zesty pesto and salty roasted pumpkin seeds complete the dish, creating a feast for both the eyes and the taste buds.
Nutritional facts
Protein
32g
Carbs
39g
Calories
530
Fat
28g
Ingredients
Roasted Pumpkin Seeds, Canned Corn, Canola and Olive Oil Blend, Bay Leaf, Cherry Tomato, Red Quinoa, Shrimp, Kosher Salt, Arugula, Basil Pesto
Reviews
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About John DeLucie
For much of the past two decades, John DeLucie has been one of New York City’s most popular chefs leading a number of restaurants like Bedford & Co, Ainslie, Empire Diner, The Lion, and The Waverly Inn.
Upon graduating from NYU, he eventually gave in to his natural culinary curiosity and began a tour of Europe’s great cuisine centers—France and Italy—where he sculpted his own cooking style, fusing modern cooking techniques with European craft. Upon returning to the States, Chef
DeLucie landed several jobs including chef de Cuisine at the venerable seafood restaurant Oceana.
Today, DeLucie’s style remains as distinctively simple as it is universally praised. His newest restaurant, Merchants Social, is in Hudson, NY.
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