Peruvian Quinoa Shrimp Chicharrones

Sauce

1 large jalapeno chile, seeded

2 cloves garlic

1 bunch cilantro, cleaned and stemmed (2 cups leaves)

2 tablespoons lime juice

¼ teaspoon salt

¼ cup extra-virgin olive oil

Shrimp

½ cup red quinoa, rinsed

16 jumbo shrimp or prawns, tails on, deveined

½ teaspoon dried oregano

½ teaspoon ground cumin

¼ teaspoon cayenne

½ cup unbleached white flour

2 large eggs, lightly beaten

For the sauce: In a food processor or blender, finely mince the jalapeno, garlic and cilantro. Add the lime juice and salt, and puree. Drizzle in the olive oil to make a smooth sauce. Reserve.

For the shrimp: Bring a large pot of water to a boil. After rinsing the quinoa, add it to the boiling water and cook for 10 minutes, then drain. Spread the quinoa out on a baking sheet lined with paper towels to dry. It should be quite dry to the touch; pat it with towels if necessary.

Pat the shrimp dry, if damp, and put it in a medium bowl.

In a small bowl, mix the oregano, cumin and cayenne; sprinkle over the shrimp and toss to coat.

Heat oven to 425 degrees. When the oven reaches temperature, place 2 heavy baking pans in for 5 minutes.

Prepare 2 shallow pans, one with the flour, one with the beaten eggs. Dip the shrimp in the flour, then the egg, then the quinoa. Take each baking pan out of the oven and spray liberally with oil, then quickly place the shrimp on the hot pans, keeping them from touching. Spray the coated shrimp with oil, and bake for 5 minutes. Flip the shrimp with tongs and bake for 5 minutes more. Cut one through the thickest park to make sure it's cooked through. The baking time will vary with the size of the shrimp. Serve the shrimp hot with the aji sauce.

Serves four.

Nutrition values per serving: 360 calories, 17 g fat (2.5 g saturated), 40 g carbohydrates, 2 g fiber, 13 g protein, 95 mg cholesterol, 220 mg sodium.

"The New Whole Grains Cookbook" by Robin Asbell (2007 Chronicle $19.95)