Vintage Plate Shopping and Creamy Shrimp Scampi #BackToBrummelBrown

Sponsored by Mirum. In The Kitch with Momma Cuisine and 

School is back in session and the craziness of the fall is here! I’m not going to lie, during the week I am so busy I don’t even have time to wash the dishes so I use paper plates and I’m not ashamed to say so! Comment if you also use paper plates! :)

On Sundays, our routine is go to church and most of the time I make Sunday dinner and invite family over for some bonding. This is the day that I love to break out my growing collection of vintage dinnerware and gather the family around a delicious meal before starting another busy week. Watch the episode to watch my adventure at the second hand store!

I love garlicky lemony shrimp and I added the creaminess of Brummel & Brown Yogurt Spread to add that flavor and creamy texture right at the end. I love that it’s made with real yogurt, plant-based oils and purified water. You can find them at Jewel-Osco throughout Chicagoland and don’t miss the coupon below!

I hope you enjoyed this episode and try the recipe below!

Creamy Shrimp Scampi
  • 1 pound medium shell-on shrimp
  • 2 tablespoons extra virgin olive oil
  • 8-10 cloves garlic, chopped
  • 1 teaspoon salt
  • Pinch fresh cracked pepper
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon rice wine vinegar
  • Juice of one lemon
  • 2 tablespoons Brummel & Brown Yogurt Spread
  • ¼ cup chopped fresh Italian (flat leaf) parsley

Shrimp Quinoa

  • Shells of 1 pound of fresh shrimp
  • 1 tablespoon Brummel & Brown Yogurt Spread
  • ¼ onion
  • 2 garlic cloves, smashed
  • 1 Roma tomato quartered
  • 1 ½ cups water
  • ½ teaspoon kosher salt
  • Fresh cracked pepper

Peel and devein the shrimp. Set the shells aside. 

Heat a sauce pot with Brummel & Brown Yogurt Spread on medium-high heat. Add the onion, garlic and tomatoes and saute until softened. Then add your shrimp shells and saute with salt and pepper. Add 1-2 cups of water and simmer for about 20 minutes to extract all the delicious flavor of the shrimp. 

Drain and reserve the liquid. Put the shrimp stock back in the pot, add ½ cup of quinoa and boil. Once it boils, turn to low heat and cook until fluffy.

If you’re feeding more people, add 2 cups of water and 1 shrimp bouillon cube and 2 cups of quinoa and cook the same way.

While your quinoa is cooking, make your Creamy Shrimp Scampi.

Take a large saute pan and heat with olive oil on medium heat. Add your garlic and saute, frequently mixing with a wooden spoon to prevent it from burning. Saute the garlic to extract the flavor until it softens, about 3 minutes. Lower your heat.

Add your peeled and deveined shrimp and quickly toss with garlic. Add the salt, black pepper and red chili flakes and toss. 

Once the shrimp have turned semi-pink, add rice vinegar and lemon juice. Toss and add 2 tablespoons of Brummel & Brown Yogurt Spread. Cook for about 1 minute. Add the fresh parsley, toss and serve with Shrimp Quinoa. 

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