Shrimp Kebabs with Garlic Quinoa
Shrimp Kebabs and Garlic Quinoa
We shared this recipe today on NBC, WSLS 10 “Daytime Blue Ridge.” For us here in Roanoke, this has been a pretty rainy summer. Not much grilling can be done when is pouring the rain. On several occasions, we have changed our dinner plans due to bad weather and having to shut down the grill. Somethings just don’t taste the same cooked inside.
Here is a recipe for Shrimp Kebabs. I have options to cook for both indoor and outdoor. This shrimp kebab recipe is perfect for beginner cooks and busy Mamas. The ingredients list is short, lots of flavor and looks great on a plate when guests arrive.
We prepared these Shrimp Kebabs with a side of garlic *quinoa and a Summer White Sangria. Our produce came from *“Roanoke Food Co-Op” where much of the produce is sold from local farmers. The white wine in our sangria recipe came from *“Fincastle Vineyard and Winery.” a local vineyard farmed organically.
I love supporting local, ethical farmers. They work so hard!
*see benefits of quinoa listed below and links to the websites)
1 pound shrimp
1/4 cup olive oil
1 tablespoon minced garlic
2 teaspoons lemon juice
1/4 teaspoon pepper
pinch of parsley, finely chopped
Salt and pepper
Pineapple cut into chunks
Red onion cut into chunks
1/2 Green Pepper
1/2 Red Pepper
1/2 Yellow Pepper
2 hours prior to grilling or baking, prepare the marinade. Mix olive oil, lemon juice, pepper, parsley, and garlic. Place marinade in large freezer bag or container with lid
Rinse and dry thawed shrimp. Add to marinade and place bag in refrigerator until ready to grill.
Remove shrimp from marinade and discard marinade. If using metal or steel skewers, lightly coat them with oil. Thread shrimp and veggies alternating on the skewers.
Spray the grill lightly with cooking oil to prevent sticking. Add shrimp kebabs. Cook for about 5 minutes, or until shrimp turns pink. Don’t overcook!
If using the oven, set temperature to 375. Bake kabobs for about 20 minutes turning kabobs halfway through cooking. Another note, if you are using wooden skewers, soak them in advance before grilling or baking.
Serve shrimp kebabs over a flavorful quinoa of your choice.
Yes, this post does not have a lot of pictures, but you have a video! Even better. You will find this video and all of others segements in the “Videos” section of our website.
I am definitely a red wine lover, but you can’t beat a good white sangria in the warm summer with a fresh meal. You always want your sangria to be well chilled when it’s served. So, instead of diluting all of the flavors in the punch bowl or glass pitcher with melting ice, set out an ice bucket instead. Guests can fill their glass with ice as they refill their glass, rather than drinking diluted sangria.
Serves: 12 to 15 servings
2 (750-ml) bottles white wine (we used Fincastle Vineyard’s Chardonnay)
chilled 1 cup brandy (we used apricot brandy)
2 navel oranges, sliced
1 lemon, sliced
1 lime, sliced
1/4 cup superfine sugar
Pour the wine and brandy over the fruit and sugar in a large serving bowl. Stir until the sugar is dissolved. Stick a ladle in the sangria so people can serve themselves and have a full bucket of ice by the side of the bowl. (Don’t let the ice run out.)
Original Recipe Dave Lieberman, foodnetwork.com
* Dave Lieberman’s recipe used traditional brandy. We modified the recipe by substituting Apricot Brandy , Lindee Katdare 2013
Benefits and “How to” of Quinoa
The Quinoa we used today from “Roanoke Food Co-Op,” was purchased pre-seasoned and ready to prepare.
Rinse quinoa. Place 2 parts water to one part quinoa in heavy saucepan. Bring to boil. Simmer for 10-15 minutes, until liquid is absorbed. Quinoa will look transparent when its done.
Benefits of Quinoa
1. Quinoa is one of the most protein-rich foods we can eat. It is a complete protein containing all nine essential amino acids.
2. Quinoa contains almost twice as much fiber as most other grains. Fiber is most widely known to relieve constipation. It also helps to prevent heart disease by reducing high blood pressure and diabetes. Fiber lowers cholesterol and glucose levels, may lower your risk of developing hemorrhoids and may help you to lose weight as it takes a longer time to chew than does other foods because it makes you feel fuller for longer and is less “energy dense” which means it has fewer calories for the same volume of food.
3. Quinoa contains Iron. Iron helps keep our red blood cells healthy and is the basis of hemoglobin formation. Iron carries oxygen from one cell to another and supplies oxygen to our muscles to aid in their contraction. Iron also increases brain function because the brain takes in about 20% of our blood oxygen. There are many benefits of iron some more of which include neurotransmitter synthesis, regulation of body temperature, aids enzyme activity and energy metabolism.
4. Quinoa contains lysine. Lysine is mainly essential for tissue growth and repair.
5. Quinoa is rich in magnesium. Magnesium helps to relax blood vessels and thereby to alleviate migraines. Magnesium also may reduce Type 2 diabetes by promoting healthy blood sugar control. Other health benefits of magnesium include transmission of nerve impulses, body temperature regulation, detoxification, energy production, and the formation of healthy bones and teeth.
6. Quinoa is high in Riboflavin (B2). B2 improves energy metabolism within brain and muscle cells and is known to help create proper energy production in cells.
7. Quinoa has a high content of manganese. Manganese is an antioxidant, which helps to prevent damage of mitochondria during energy production as well as to protect red blood cells and other cells from injury by free radicals.
This is an expert from the original article “7 Benefits Of Quinoa: The Supergrain
Of The Future” Forbes.com Julie Wilcox, Contributor; 6/26/12