Fraser’s Favorites: Hoisin Shrimp and Pineapple along with Quinoa Salad

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DENVER — Dave Fraser fired up the gill and made some hoisin shrimp and pineapple Thursday. Check below to see the recipes for the creations he and Natalie Thompson from Johnson and Wales University grilled up.

Ingredients

  • 3 tablespoons mayonnaise
  • 1 tablespoon fresh lime juice
  • 1 teaspoon granulated sugar
  • ½ teaspoon kosher salt
  • ½ teaspoon peeled, grated fresh ginger
  • ½ teaspoon toasted sesame oil
  • 4 cups thinly sliced red cabbage
  • ⅓ cup hoisin sauce
  • 2 teaspoons hot chili-garlic sauce, such as Sriracha
  • ½ ripe, fresh pineapple, peeled, cored, and cut into 24 one-inch chunks
  • 24 large shrimp (21/30 count), peeled and deveined, tails removed
  • Vegetable oil
  • 2 tablespoons finely chopped fresh cilantro leaves

Instructions

  1. If using bamboo skewers, soak in water for at least 30 minutes.
  2. In a large bowl whisk the mayonnaise, lime juice, sugar, salt, ginger, and sesame oil. Add the cabbage and toss to coat. Refrigerate until ready to serve.
  3. In a large bowl stir the hoisin and Sriracha. Add the pineapple chunks and shrimp and turn to coat. Cover and marinate at room temperature for 15 minutes.
  4. Prepare the grill for direct cooking over high heat (450° to 550°F).
  5. Thread three pineapple chunks and three shrimp onto each skewer. Discard any remaining marinade. Lightly brush the pineapple and shrimp with vegetable oil. Grill the kabobs over direct high heat, with the lid closed, until the shrimp are slightly firm on the surface and opaque in the center, 4 to 6 minutes, turning once or twice.
  6. Remove the slaw from the refrigerator and fold in the cilantro. Serve the kabobs warm with the slaw.

Natalie Thompson from Johnson and Wales University came up with this spectacular side dish to go with the shrimp.

Quinoa Salad

Ingredients

  • 2 cups quinoa
  • 4 cups water with about a tsp of salt
  • 2 bell red bell peppers diced
  • 1 bag frozen edamame defrosted and drained
  • 1 bag frozen corn defrosted and drained
  • 1 medium bunch of green onion sliced
  • 1 bunch cilantro chopped
  • 1 large lemon juiced
  • 1/4 cup olive oil, you may add more if you feel like the salad needs it Salt and pepper to taste

Instructions

  1. Rinse quinoa in fine side until water runs clear, this will remove any excess starches that would make the quinoa gummy.
  2. Bring 4 cups of water to a boil. Reduce heat to medium-low and quinoa cover and cook 15-20 minutes. Remove from heat and keep covered for 5 additional minutes. Remove cover and fluff with fork. Allow to cool.
  3. In a large bowl combine bell peppers, edamame, corn, green onion and cilantro. Stir to combine.
  4. Add to the vegetable mixture the juice of a lemon, and the olive oil stir to coat the vegetables.
  5. Add the quinoa to the veggie and dressing mixture and toss all together and serve.

This makes a large amount of salad. For a smaller family, Natalie recommends cutting the recipe in half.

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