Grilled Shrimp And Basmati Rice
- Chef Joe Cipro
- May 24, 2016
- 2 min read
INGREDIENTS (serves 4) 2 c basmati rice (rinsed) 4 c chicken stock 1 cup quinoa (soaked and drained) 1/2 pineapple (cored & cut into large chunks) 1/2 c sliced scallions 1 large sweet potato (cut into 4 disks) 1/4 c brown sugar 2 tbs coconut milk 1/4 c sesame oil 1 tbs ground cumin 1 lb shrimp (peeled & cleaned) MARINADE 1/4 c vegetable oil 1 tsp Dijon mustard 3 tbs soy sauce 1 tbsp Old Bay 1 tsp Worcestershire sauce Juice and zest of 1/2 lemon 1/2 clove garlic (chopped fine) Salt and pepper to taste METHOD Heat your oven to 350. Place sweet potato, brown sugar, and coconut milk in a small pan. Cover with aluminum foil and bake for one hour or until tender.
Meanwhile, preheat your grill. Whisk together marinade ingredients and coat the shrimp with the marinade. Marinate shrimp in the fridge for one hour.
Cook the quinoa in a small sauce pot covered with 1 1/2 c chicken stock for 20 minutes on low heat, then drain.
While this is happening, heat a shallow 3" sauté pan. Add the sesame oil and toast the rice on high heat, stirring vigorously for for about 30 seconds. Then immediately dump the rest of the chicken stock over the rice. Add the cumin, cover, and reduce heat to medium.
Allow the rice to cook covered for 15 to 20 minutes or until the liquid is gone. When the liquid has been absorbed, turn heat off and keep the lid on. When the rice and quinoa are cooked you can grill the shrimp and the pineapple.
To serve, mix the rice and quinoa. Add the chunks of sweet potato and pineapple. Top with the shrimp and finish with the scallions. Enjoy!