Honey-Ginger Shrimp Skewers with Asian Quinoa {PLUS Food Blogger Mystery Basket Challenge!}

Ingredients

• For the BBQ Sauce:
• 1/2 cup apple cider vinegar
• 1/2 cup ketchup
• 1/4 cup honey
• 1/2 teaspoon hot pepper sauce (such as Tabasco)
• 3 large garlic cloves, minced
• 1 tablespoon grated or minced fresh ginger (peeled)
• 1/4 teaspoon salt
• Freshly ground black pepper
• _
• For the Quinoa:
• 1 cup quinoa, rinsed and drained
• 1 tablespoon sesame oil
• 2 cups low-sodium chicken broth
• 1 1/2 teaspoons low-sodium soy sauce
• 1 1/2 tablespoons grated or minced fresh ginger (peeled)
• 2 large garlic cloves, minced
• _
• 1 1/2 pounds shrimp, peeled & deveined
• Extra-virgin olive oil

Instructions

1. In a medium saucepan, combine apple cider vinegar, ketchup, honey, hot pepper sauce, minced garlic, minced ginger, salt, and pepper. Bring to a boil and then reduce to a simmer. Cook, uncovered, stirring occasionally until reduced and thickened, about 15 to 20 minutes (stir more frequently towards the end to prevent burning). Taste and adjust salt and/or pepper, if necessary.
2. While the BBQ sauce is cooking, rinse the quinoa in a fine-mesh strainer under cold running water for a couple of minutes. Heat sesame oil in a medium saucepan set over medium heat. Add quinoa and toast, stirring frequently, for 2 to 3 minutes. Add chicken broth, soy sauce, ginger, and garlic. Increase heat and bring to a boil, then reduce heat to low and cover. Simmer until all liquid has been absorbed, about 15 minutes. Remove pot from heat but keep lid on to retain heat until ready to serve.
3. Position rack in center of oven and preheat to 400°F. Line a large baking sheet with foil (for easy clean-up) and brush with a thin layer of olive oil. Thread shrimp onto long metal or wooden skewers and brush on one side with BBQ sauce. Cook for 4 minutes. Remove pan from oven, flip skewers, and quickly brush second side with remaining BBQ sauce. Cook for 2 to 4 more minutes or until shrimp are pink, firm, and just cooked through.
4. Fluff quinoa with a fork and serve shrimp atop quinoa.

Notes

https://www.fivehearthome.com/honey-ginger-shrimp-skewers-with-asian-quinoa/

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