All Photos © Christine Elise McCarthy 2013
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Another easy one. I made this teriyaki sauce with a lot of ingredients. The only really important ones are the pineapple juice, soy sauce, honey, ginger & garlic. If you are missing one or two of the others – do not sweat it. Also note – this is a light Teriyaki sauce with the thin consistency of a marinade – not that thick, gooey stuff you get in bottles. This could be thickened by cooking it down but I liked the lighter quality of the thinner sauce. The thinner sauce was a lovely addition to my Easy Fried Brown Rice, too.
As to shrimp – I always recommend buying the largest you can afford. Shrimp shrinks when you cook it & shrimp the size of your finger when raw will look like bay shrimp after grilling. Also – definitely take the added precaution of deveining them. Deveining shrimp is gross but so is eating that yucky black strip. Plus – cleaned shrimp look prettier when fanned out like that & cooked.
That said – this is very straight forward. I made the Teriyaki (about a pickle jar worth) and, once it cooled, I marinated the cleaned shrimp in some. I reserved the majority of the Teriyaki for later. Pour this Teriyaki sauce over fried rice or use it to marinate other meats.
Grilled Shrimp & Fried Brown Rice in Homemade Spicy Teriyaki Sauce
1 lb shrimp – peeled & deveined
1 scallion – chopped – as garnish
For the spicy Teriyaki sauce
2 cups unsweetened pineapple juice
2 TBS mirin
1 TBS dark soy sauce
1/2 cup soy sauce
4 garlic cloves – minced
3 TBS fresh ginger – minced
2 TBS toasted sesame oil
2 serrano peppers – seeded & minced (optional)
2 TBS honey
1 tsp dry mustard
1/2 tsp white pepper
2 scallions – chopped
1 TBS of corn starch whisked & dissolved into 1/4 cup water
Heat all the Teriyaki sauce ingredients (except the cornstarch & water blend) in a pan over high heat. When boiling – add the cornstarch water & whisk in. Lower heat a bit & keep it at a light boil until it begins to thicken. Cook until it is the consistency you prefer. I kept it pretty thin. Remove from heat & COOL.
Clean your shrimp & then marinate them in the COOLED Teriyaki for as long as possible – at least an hour. The longer the better.
When ready to serve – grill the shrimp either on a grill or in a pan treated with cooking spray. Serve them over my Easy Fried Brown Rice with an extra drizzle of Teriyaki sauce & some chopped fresh scallion.
For the Fried Rice
Easy Fried Brown Rice
2 TBS sesame oil
6 cups brown (or other) rice – cooked & cooled
2 shallots – diced
1 red bell pepper – sliced into slivers
4 scallions – chopped
1 TBS fresh ginger – minced
1 cup green cabbage – sliced thin
1 cup red cabbage – sliced thin
4 garlic cloves – minced
1/4 cup soy sauce
1 lime – cut into wedges (optional) – as garnish
Extra scallions as garnish
S&P to taste
Heat the oil in a large wok or other large pan. When very hot, add the red bell pepper. Saute a minute or two & then add the garlic & ginger & shallots. Saute another few minutes & then just add everything else except the rice & the lime. When the vegetables are tender – add the rice. When the rice is well coated & heated through, season with S&P & serve with lime wedges & additional scallions.