Sunday, December 29, 2013

Teriyaki Shrimp and Rice or Qunioa

Makes 4 servings. Can easily be doubled. We ate too quick for me to get a picture. 

Ingredients for skewers...
1 lb of large shrimp, deveined and tails cut off
1/2 of a fresh pineapple
1/2 lb bacon, cut in half (optional)

Teriyaki sauce for the Shrimp
1 T honey and 2 T Coconut Aminos or 1/2 cup Thick Teriyaki Sauce
3 cloves garlic, minced
1 T fresh minced ginger (optional)
1 T sugar or 1 t Truvia
1/2 t red pepper flakes
 Juice Of 1/2 Lemon

 Dash Of Kosher Salt

Preheat the oven to 400 degrees.
Soak 8-10 wooden skewers in water for 1 hour or use metal skewers.
Make the marinade by combining teriyaki sauce, garlic, ginger, sugar, red pepper flakes, lemon juice, salt, and green onions. Stir together and set aside.

Now would be a good time to put the rice or quinoa on and let it cook while you finish the skewers. *See rice/quinoa recipes below.

Place a chunk of pineapple on top of a shrimp, then wrap the whole thing in half a slice of bacon. Thread a skewer through the whole thing to anchor it all together. Repeat with the rest of the shrimp, pineapple, and bacon.
Brush all the skewers with the marinade then bake them for 10 to 12 minutes. Remove them from the oven and brush again, then return them for 7 to 8 minutes, or until the bacon is sizzling and the shrimp is cooked.
Arrange them on a platter and sprinkle them with sliced green onion. Serve warm or at room temperature!

(Note: Assemble the skewers just before putting them in the oven, as they don't do well assembled ahead of time.)

Teriyaki Rice
4 cups water or 4 cups beef broth
4 green onions, thinly sliced
1 tablespoon fresh parsley, chopped
1/2 teaspoon garlic powder
1 teaspoon salt
4 tablespoons teriyaki sauce
2 tablespoons brown sugar
2 cups long grain rice
parsley or sliced green onion 

Teriyaki Quinoa
2 cups water or 2 cups beef broth
2 green onions, thinly sliced
1 tablespoon fresh parsley, chopped
1/2 teaspoon garlic powder
1 teaspoon salt
2 T teriyaki sauce or 1 T Coconut Aminos
1 T brown sugar or brown sugar substitute
1 c quinoa

Place the first seven ingredients in a large saucepan, and bring to a boil. Rinse rice/quinoa and add to boiling water. Reduce heat. Cover and simmer: rice for 20 minutes, quinoa for 12-15 minutes. 

Serve with steamed broccoli.

No comments:

Post a Comment