Shrimp Skewers With Asian Quinoa Recipes

SHRIMP SKEWERS WITH ASIAN QUINOA

Shrimp Skewers with Asian Quinoa image

Quinoa is a more complete protein than most other grains. We think you'll be hearing more requests for this flavorful Asian-inspired dish. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1/4 cup rice vinegar
3 tablespoons apricot preserves
2 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon reduced-sodium soy sauce
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1 cup water
2/3 cup quinoa, rinsed
1-3/4 cups frozen broccoli, carrots and water chestnuts, thawed and coarsely chopped
1-1/4 pounds uncooked jumbo shrimp, peeled and deveined

Steps:

In a small bowl, combine the first eight ingredients. In a small saucepan, combine the water, quinoa and 1/3 cup vinegar mixture. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat. Stir in vegetables. Cover and let stand for 10 minutes., Meanwhile, on four metal or soaked wooden skewers, thread shrimp. If grilling the shrimp, moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until shrimp turn pink, basting frequently with remaining vinegar mixture and turning once. Serve with quinoa.

Nutrition Facts : Calories 348 calories, Fat 10g fat (1g saturated fat), Cholesterol 172mg cholesterol, Sodium 365mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges

GRILLED SHRIMP SKEWERS WITH SOY SAUCE, FRESH GINGER AND TOASTED SESAME SEEDS

Grilled Shrimp Skewers with Soy Sauce, Fresh Ginger and Toasted Sesame Seeds image

Provided by Bobby Flay

Categories appetizer

Time 1h19m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

Wooden skewers (4-inch)
24 large shrimp
1/2 cup light soy sauce
2 cloves garlic, finely chopped
1 tablespoon grated fresh ginger
1 tablespoon toasted sesame oil
2 tablespoons white wine vinegar
1 tablespoon fresh lime juice
1/4 cup peanut oil, plus extra for drizzling
Salt and pepper
2 tablespoons toasted sesame seeds

Steps:

Soak 4-inch wooden skewers in cold water for 1 hour. Thread 1 shrimp onto each skewer so that the shrimp lie flat.
Whisk together the soy, garlic, ginger, sesame oil, white wine vinegar, lime juice and peanut oil together in a small bowl. Place shrimp skewers onto a plate and drizzle with peanut oil to lightly coat. Season with salt and pepper.
Heat grill. Grill shrimp 2 minutes per side or until just cooked through. Place shrimp on a platter, drizzle with vinaigrette and sprinkle with sesame seeds.

SHRIMP QUINOA

Shrimp Quinoa image

A delicious stir fry-like dish that includes vegetables and shrimp.

Provided by DIEGO782

Categories Seafood Shellfish Shrimp

Time 45m

Yield 4

Number Of Ingredients 13

Ingredients

1 cup uncooked quinoa, rinsed
1 ½ cups chicken broth
2 tablespoons olive oil
3 cloves garlic, minced
1 onion, diced
1 red bell pepper, diced
8 spears fresh asparagus, trimmed and cut into 1 inch pieces
1 cup sliced fresh mushrooms
¼ cup raisins
1 tablespoon minced fresh ginger root
1 pound uncooked medium shrimp, peeled and deveined
1 tablespoon lemon juice
salt and pepper to taste

Steps:

Bring the quinoa and chicken broth to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender about 15 minutes. Turn off the heat, and let the remaining liquid absorb into the quinoa.
Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic, onion, and red bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the asparagus, mushrooms, raisins, and ginger; continue cooking until the asparagus is tender. Stir in the shrimp, and cook until the shrimp have turned pink and are no longer translucent in the center.
Stir the lemon juice into the quinoa, then toss the quinoa with the shrimp and vegetable mixture. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 378.4 calories, Carbohydrate 44.7 g, Cholesterol 172.6 mg, Fat 10.6 g, Fiber 5.8 g, Protein 27.1 g, SaturatedFat 1.6 g, Sodium 207.1 mg, Sugar 10 g

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