Sunday, July 10, 2011

Episode 39 - Summer to the Max!

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That's right.  To the max.  If the sudden resurgence of 80's fashion is any indication it's only a matter of time before that saying is cool again.  I am so cool, I'm saying things that aren't even cool yet.  Avant-garde-type cool.  Take that high school.

...In any case, these skewers are super summery, quick and delicious!  The rice was an afterthought but turned out to be pretty tasty too!

6 wooden skewers, soaked in water to prevent bbq camp fires
18 uncooked, peeled shrimp
1/2 cup pre-prepared (or homemade) spicy peanut sauce (President's Choice makes a good one)
1 mango, cut into large cubes
1/2 red pepper, cut into large chunks
1/2 onion, cut into large chunks
1/2 cup rice, cooked
~10 asparagus stalks, woody ends chopped off
1 tbsp oil
salt and pepper to taste
2 tbsp chili garlic sauce
1 tsp soy sauce
1/2 tsp sesame oil
1/2 tsp sugar

First, pour your peanut sauce into a bowl and marinate your shrimp for about 30 mins.
Preheat your oven to 425 F and your bbq to medium heat.  Start preparing your skewers - red pepper, shrimp, mango, onion, repeat. Next, put your asparagus onto a baking sheet, drizzle with oil and season with salt and pepper.  Massage them a little to evenly distribute the seasoning.  The asparagus can roast in the preheated oven for about 15 minutes while you take the skewers out to cook on the bbq for about 5 or 6 minutes per side.
While everything is cooking and getting delicious make your dressing for the rice by mixing the chili garlic sauce, soy sauce, sesame oil and sugar in a small bowl.

To put everything together, chop your asparagus into 1 inch spears and toss with the cooked rice and dressing.  Make a little bed on each place and top each with 3 skewers!  So pretty!  So summery!  So what I ate for dinner tonight!  Mmmmm!

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