Q is away in Calgary so it's just me and the kiddies for dinner most of this week. Monday was an unusual evening in that everyone was home to eat--a rare occurrence lately during these busy summer nights. After a brutally hot day, the cook was looking for a light, easy meal and found it with this simple five-ingredient recipe. Basically toss together a tangy oil-and-vinegar marinade, coat the shrimp skewers with sesame seeds and quickly saute or grill them. Voila and it's on the table in minutes. While the shrimp were marinating, I steamed some broccoli and prepped some black quinoa and threw them together as a quick and healthy side dish.
4 tbsp sesame seeds
1 to 2 tbsp dark sesame oil
1 to 2 tbsp rice vinegar
2 to 3 tbsp low-sodium soy sauce
12 large shrimp, peeled and deveined
four six-inch bamboo skewers
In a small skillet over medium heat, toast the sesame seeds until fragrant. In a shallow dish, combine 2 tbsp of sesame seeds with the sesame oil, vinegar and soy sauce. Thread three shrimp onto each skewer and place in the marinade. Turn to coat and set aside for 5 to 10 minutes.
Spread the remaining sesame seeds on a plate. Transfer the skewers to the plate and coat with the seeds. Heat the skillet or grill over medium-high heat and sear the skewered shrimp for 2 to 3 minutes per side until opaque. Pour the remaining marinade over the shrimp and cook until the marinade thickens. Serve warm or at room temperature.
Rest of the week
July 11 Grilled salmon with garlic couscous and carrots
July 12 Sesame shrimp skewers with broccoli and black quinoa
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