with grilled steak, vegetables and brown rice
Sesame Ginger Marinade:
1/3 cup olive oil
1 TB lite soy sauce
2 tsp chopped garlic
1 TB toasted sesame seeds*
1 tsp ground ginger
1-2 tsp fresh cilantro, chopped
*Toasting sesame seeds: Use a nonstick pan over med heat, add just the sesame seeds - no oil or liquid, and toss the seeds pretty frequently until you notice them turning a light brown. Be careful to watch the seeds and stir them around a lot so the seeds don't burn, which will happen fast if you're not careful.
|Marinating vegetables - broccoli, red pepper,|
onion, carrot, brussels sprouts
|1 bag of cooked jumbo shrimp (frozen), 26-30 per 1 lb. bag|
As you'll see above I used a bag of frozen, previously cooked shrimp, this way I could just throw it on the grill to get a nice sear rather than worry about timing and whether it was cooked or not. You could easily use fresh shrimp, just be sure to keep it on the grill until it turns a nice pink color and is no longer grey. In my case, I put the veggies on the grill in that handy veggie grilling basket that I used from a recent blog post and after they had cooked for about 5 mins, added the shrimp for the last 5 mins.
If you don't have a grill I think this would also be good in a wok or large saute pan too - there's your solution for the apartment dwellers out there! When you serve, garnish with lots of fresh cilantro and more of the toasted sesame seeds. I made some brown rice because I like the heartiness of it, but I think a jasmine rice would be a nice touch to keep the asian flavors there. Enjoy, and Happy Memorial Day!