Shrimp, fennel and quinoa pilaf

We liked the quinoa pilaf in this recipe from Rebecca Wood a lot and the shrimp is a good pairing but we felt the shrimp needed a little more flavor. Rather than let the shrimp cook by steaming in the baked pilaf once it's removed from the oven -- which is cute, economical and healthy but leaves the shrimp bland and unadorned -- we would probably saute the shrimp with some oil and garlic and add to the pilaf that way.

The pilaf is easy. Chop 2 fennel stalks (why 2?) and their fronds separately. Chop an onion and mince a clove of garlic and saute in olive oil with 1/2 tsp of cayenne pepper for 10 min. Add the fennel and 1 to 1-1/3 c. washed quinoa (Wood distinguishes between imported and domestic quinoa and I forgot to look) and saute another minute or two. Then add 1 peeled, chopped tomato, 2 c. of stock or water (I used half chicken stock and half water), 2 Tbl Worcestershire sauce, and 1/2 tsp salt, bring to simmer, cover and put in 350-degree oven for 25 min. Remove from oven, fluff up the quinoa, put 1 lb peeled, deveined shrimp in and cover for 10 min. Sprinkle the chopped fronds and grated nutmeg on top of each serving.

We got medium shrimp from the Fishery and as always they were plump, fresh and shrimpy. Cooking by the pilaf steam alone did not quite finish it, so I popped it back in the oven for an extra minute or two. The pilaf had a nice little kick from the cayenne. I accompanied with Sara Jenkins' shaved fennel salad (using the bulb from those stalks) -- slice the bulb on the mandolin lengthwise on narrow side, toss with parsley leaves, then toss with lemon juice, olive oil and salt. A white Bordeaux went really well with it.