Miss A Columnist

After an illustrious career in real estate, Debbie Moore made a drastic change in her career and moved into the food industry. She began working at a vinegar manufacturer and later on produced her own vinegar line – The Pen and The Pear. Her vinegars were Ginger Pear and Pear Raspberry. Debbie also had a website under the same name where she not only sold her vinegars but imported food products from Europe. In addition, she sold the vinegars to retail stores in Napa Valley as well as the Central Valley. She also became a food writer for two Central Valley, California newspapers.

Writing three different food blogs, Debbie is now combining all of her knowledge into one blog which will be called – DRIZZLE - after her newly formed baking business due out later this summer. Debbie worked for a short time as a baker for a local Los Angeles yogurt company where she developed baked goods that were mixed in various
combinations of yogurt. She has completed her studies specializing in Baking and Pastry at Le Cordon Bleu. Debbie is now finishing up her internship at Chef Eric’s Culinary Classroom in Santa Monica, California where she has learned a wealth of knowledge as an apprentice learning about both sweet and savory foods.

Grilled Shrimp, Mango And Pineapple Whole Grain Salad

The expectations of summer always remind us of food cooked on a grill – it’s what we look forward to for backyard barbeques or picnics. The excitement of this dish may just be the ingredients used in the marinade for the shrimp –  Wasabi, horseradish, rice vinegar, Thai sweet chili sauce, just to name a few.  It’s sweet, spicy and bold in flavor.  Instead of lettuce I decided to use quinoa and brown rice.  Although quinoa is actually a seed, it is considered to be a whole grain and can actually be prepared like rice or barley.  Fruits like mango and pineapple are sweet enough to be paired perfectly with my grilled shrimp. Try to keep all of your fruits and vegetables uniformly cut – I used a medium dice.

grilled shrimp

(Photo Credit: Debbie Moore)

Grilling can be done on a gas grill, charcoal or an inside grill pan such as Le Creuset – make sure the grill is treated according to the manufacturers directions.  In this dish, I flavored my quinoa and brown rice with a little tomato paste, garlic powder and paprika – note: this is an option.

Ingredients

Shrimp, Salad and Dressing

20-25 raw Shrimp, (shelled, cleaned, deveined, tail off)

1 cup quinoa, cooked

1 cup brown rice, cooked

1 fresh mango, skins removed, cored, medium dice

1 cup fresh pineapple, medium dice (I purchase pineapple already cutup)

1/2 cup red pepper, cored and seeded, chopped, medium dice

1 avocado, large or two small, peeled, core removed, medium dice

3 green onions, chopped

2 teaspoons lime, juice only

3 tablespoons canola oil

2 tablespoons rice vinegar

1 teaspoon salt

1 teaspoon pepper

1 1/2 teaspoons honey

Marinade for the Shrimp

1/4 cup canola oil

2 teaspoons Wasabi horseradish

1/4 cup rice vinegar

1 tablespoon Mirin (Japanese)

1/2 teaspoon chili oil

1/2 lime, juice and zest

1 teaspoon salt

1 teaspoon sugar

1 teaspoon Old Bay seasoning

2 tablespoons Thai Sweet Chili Sauce

Directions – Shrimp and Marinade

    1. In a glass baking dish (9 x 12) place cleaned shrimp in a single row.
    2. In a small bowl, mix all marinade ingredients. Whisk thoroughly and pour over shrimp.
    3. Cover with plastic wrap and refrigerate at least 1 hour.
grilled shrimp

(Photo Credit: Debbie Moore)

Directions – Salad and Dressing

  1. In a large bowl, place cooked quinoa and cooked brown rice.
  2. Add mango, pineapple, red pepper, avocado and green onions. Gently toss.
  3. In a small bowl, add the rest of the ingredients for the salad dressing – lime juice, canola oil, rice vinegar, salt, pepper and honey.  Mix thoroughly and pour over grains and vegetables. Gently toss.  Cover with plastic wrap and refrigerate about 30 minutes.

Remove marinated shrimp from the refrigerator and place on a hot grill.  Do not turn too soon otherwise shrimp will stick.  After placing shrimp on grill wait 3-4 minutes then turn over.  Cook another 3 minutes then remove and toss into chilled salad.

This salad is great as a meal or try a grilled meat, such as a pork chop, served alongside.  Blistering summer days ahead – keep grilling!

 

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