04-28-2005, 04:23 AM
6 large shrimp, peeled and deveined
2 wood skewers
1/2 cup quinoa, precooked and chilled
1 teaspoon red onion, diced
1 teaspoon red bell pepper, diced
1 tablespoon mango, diced
2 tablespoons guava nectar
2 tablespoons tomato dice
Salt and pepper, to taste
1 teaspoon cilantro, chopped fine
1/4 cup mango barbecue sauce
2 tablespoons salted butter
1/2 medium red onion, diced
2 cloves garlic, minced
6 plum tomatoes, diced
2 tablespoons Dijon mustard
2 tablespoons brown sugar
2 tablespoons honey
1 teaspoon cayenne pepper
1 tablespoon ancho chile powder
1 tablespoon paprika
1 tablespoon Worcestershire sauce
1 mango, diced
Salt and pepper to taste
For shrimp: Place the quinoa, onion, red bell pepper, mango, and guava nectar in a bowl. Toss with salt, pepper, cilantro, and a splash of olive oil. Set aside.
Place the shrimp on the skewers, season and oil. Grill to a medium and remove from the grill. Place the quinoa on a plate, add the shrimp and drizzle the plate with the mango BBQ sauce. Garnish with tomato dice and serve.
For sauce: Place butter in a medium saucepan and melt over medium heat. Add onion and garlic. Cook for approximately 3 to 4 minutes until onions are transparent. Add tomato and mango and cook down for five minutes. Add remaining ingredients and simmer for 15 minutes. Add 1 to 2 cups of water if the mixture gets too dry. Pull from heat and let the mixture cool for thirty minutes. Puree the mix until smooth.
2 wood skewers
1/2 cup quinoa, precooked and chilled
1 teaspoon red onion, diced
1 teaspoon red bell pepper, diced
1 tablespoon mango, diced
2 tablespoons guava nectar
2 tablespoons tomato dice
Salt and pepper, to taste
1 teaspoon cilantro, chopped fine
1/4 cup mango barbecue sauce
2 tablespoons salted butter
1/2 medium red onion, diced
2 cloves garlic, minced
6 plum tomatoes, diced
2 tablespoons Dijon mustard
2 tablespoons brown sugar
2 tablespoons honey
1 teaspoon cayenne pepper
1 tablespoon ancho chile powder
1 tablespoon paprika
1 tablespoon Worcestershire sauce
1 mango, diced
Salt and pepper to taste
For shrimp: Place the quinoa, onion, red bell pepper, mango, and guava nectar in a bowl. Toss with salt, pepper, cilantro, and a splash of olive oil. Set aside.
Place the shrimp on the skewers, season and oil. Grill to a medium and remove from the grill. Place the quinoa on a plate, add the shrimp and drizzle the plate with the mango BBQ sauce. Garnish with tomato dice and serve.
For sauce: Place butter in a medium saucepan and melt over medium heat. Add onion and garlic. Cook for approximately 3 to 4 minutes until onions are transparent. Add tomato and mango and cook down for five minutes. Add remaining ingredients and simmer for 15 minutes. Add 1 to 2 cups of water if the mixture gets too dry. Pull from heat and let the mixture cool for thirty minutes. Puree the mix until smooth.