Grilled Orange, Ginger and Soy Shrimp with Asian Slaw and Cilantro- Lime Quinoa Pilaf

We love going over to my Mom and Dad's house to cook dinner for them.  They do the cooking sometimes, or it's a combined effort, but it is almost impossible to keep me out of the kitchen completely.  In fact, when I was pregnant and on bed- rest I was constantly being scolded, kicked out of the kitchen, and made to sit back down...I was miserable!  Anyway,  I always tell them I just want to come and play in their kitchen because it is just so fun!  They have the cooking range that I want in the house that we build.  It has four gas burners with an indoor grill.  They also have a double oven.  Fabulous!  Well,  tonight we took over shrimp that had been marinating in a beautiful Orange, Ginger, and Sesame Marinade for about three hours.  I also made up the Asian Slaw earlier in the afternoon.  So, when we got there all we had to do was skewer and grill the shrimp, make the Quinoa, and make the sweet and sour dipping sauce for the shrimp.  This leaves more time for visiting!

Joshua Helping Daddy 

Orange, Ginger, and Soy Marinated Shrimp:

1 c.  Orange Juice
4 T.  Orange Zest
3 T. Rice Wine Vinegar/ White Wine Vinegar
1/2 c.  Soy Sauce
1/2 c. Peanut Oil
4 Clove. Garlic, minced
2 T.  Ginger, minced

2- 3 lb.  Large Shrimp, peeled and deveined

Whisk all marinade ingredients together.  Combine with peeled and deveined shrimp in a large bowl or baggie.  Refrigerate for at least an hour or up to 6 hours.  When ready, skewer the shrimp. Make sure you soak wooden skewers for at least 25 minutes.  You'll want to skewer the head- end first and then skewer through the back shell just above the tail.  This secures the shrimp on really well, so they don't slide off when grilling. 

Josh always grills on charcoal when he can, especially with Shrimp.  Of course gas grilling is fine, or any other method you wish to use to cook them.  No matter the method, the key to perfect shrimp is to NOT OVERCOOK.  Watch them closely, and when they turn opaque/ pink they are done.  If they are overcooked they will be rubbery and chewy... yuck!  However, when cooked perfectly they are tender, juicy, and oh so luscious!  I served these with a home-made sweet and sour sauce.  I make and can pepper jelly in the Fall, so that's what I used, but store bought would be fine.

Sweet and Sour Sauce:

1- 8oz. jar Pepper Jelly (home-made or store bought)
2 T.  Orange Juice
2 T.  Lime Juice
2 tsp.  Orange Zest
2 tsp.  Lime Zest

Mix all ingredients together.  Refrigerate until ready to serve.

Lime, Ginger Slaw:

2 pks. Broccoli Slaw
1 Red Pepper, Julienned
6 Green Onions, Sliced thinly
1 c. Cilantro, chopped

Dressing:
1/2 c. Fresh Lime Juice
2 T. Lime Zest
1/4 c. Soy Sauce
1/4 c. Rice Wine Vinegar/ White Wine Vinegar
1/8- 1/4 c. Agave Nectar ( depending on your taste, and concentration of the Agave)
1/2 c. Peanut Oil
4 cloves. Garlic, minced
2 T.  Ginger, minced

Combine the vegetables and cilantro in a large bowl and set aside.  In a medium bowl whisk together the dressing ingredients.  You may want to taste and tweak the amounts.  I tried really hard to keep track of what I was adding, but I did end up just throwing in a little more this and that without measuring.  This is really close to my final product, though.

Cilantro- Lime Quinoa Pilaf:

1 med. Onion, chopped
2 T.  Olive Oil
salt and pepper
1 T.  Ginger, minced
2-3 cl.  Garlic, minced
1 1/2 c. Quinoa, rinsed and drained thoroughly
1 1/4 c. Chicken Stock
1 Lime, zested and juiced
1/2 cup Cilantro, chopped
3 Green Onions, slice thinly (optional)

Heat the olive oil in a medium saucepan set on medium- low heat.  Add the onion and saute for a few minutes.  Add the ginger and garlic and continue to cook until the onion is soft.  Add the quinoa and increase the heat to medium.  Cook, stirring often until the quinoa is lightly toasted and fragrant.  It will smell nutty.  At this point you will add the broth and lime zest and bring it to a simmer.  Reduce the heat to low and cover.  Simmer for about 16- 18 minutes, or until the quinoa is transparent and tender. 

Remove the pot from the heat and lay a clean kitchen towel over the top, and replace the lid.  Let sit for about ten minutes.  Fluff with a fork, and enjoy! 

I love this recipe!  I've tried several variations using this method, and they've all turned out great.  It turns out a bit al- dente, which I really prefer over traditional quinoa.  The towel over the top absorbs any excess moisture.  Next I'm going try sun-dried tomato, and basil quinoa pilaf! The possibilities are endless!