Both of these recipes are family favorites. The shrimp are spicy, so consider decreasing the chile paste if you’re making this for those who prefer less heat. Any leftover sauce can be refrigerated for future use with chicken, fish, or tofu. Serves 4 – 6.
Spicy Barbecued Shrimp – from Cooking Light
- 2 lbs large shrimp, peeled and deveined
- 1 cup sliced scallions
- 1 cup ketchup
- 1/2 cup molasses
- 1/4 cup water
- 1/4 cup low-sodium soy sauce
- 4 tsp sesame oil
- 2 – 4 tsp chile paste with garlic
- 4 garlic cloves, chopped
Combine scallions through garlic in a large bowl;
add shrimp and marinate in the refrigerator for at least 15 minutes and up to 2 hours. Prepare grill.
Thread shrimp on skewers and
grill 3 minutes per side, or until done. While shrimp are grilling,
pour reserved marinade into a saucepan and boil for 2 minutes; simmer until shrimp are ready to serve. Serve shrimp with barbecue sauce on the side.
Quinoa and Fresh Corn with Scallions – from Vegetarian Cooking for Everyone by Deborah Madison
- 2 cups water
- 1/2 tsp salt
- 1 cup quinoa
- 1 TBS unsalted butter or ghee
- kernels from 3 large ears of corn
- 1/2 cup sliced scallions, whites and some of the greens
- salt and freshly ground black pepper to taste
- 1/3 cup shredded Cheddar cheese
Bring 2 cups water and 1/2 tsp salt to a boil in a medium pot; add quinoa, cover, lower heat to simmer and let cook for 15 minutes.
Turn off heat and let quinoa sit, covered, for 5 minutes; fluff with a fork. Meanwhile, melt butter or ghee in a skillet over medium-high heat.
Add corn and scallions and cook, stirring frequently, for 3 minutes.
Season with salt and pepper, then stir into the quinoa. Serve quinoa sprinkled with cheese.