Grilled Teriyaki Shrimp with Asian Rice Pilaf

When my weatherman, John, tells me there is a 30% chance of an afternoon thunderstorm for every day this week, I plan on a few grilled dinners and a few indoor ones, then adjust daily.

I used to make this wonderful teriyaki marinade that used maple syrup instead of sugar. It was the epitome of what UMAMI is. Great with scallops, chicken is moist and vegetables savory and alive.

I don't know exactly who developed it, I only know it was featured in a local paper way back in 1991.
I haven't made a batch in quite some time and it wasn't until I stumbled on the original newspaper clipping that I decided it was time to but it on the menu. Grilling season won't last all that much longer so I bought fresh jumbo shrimp and as soon as I got home from my monger, I gave them a good washing, put them into a freezer bag with 1/4 cup of that Teriyaki Marinade and popped that into the freezer.

In one hour's notice I can have dinner on the table, so with weather like we have been having lately, my plan is to use up the perishable foods when I can grill them and then defrost when I can't.

Only meal leftover from the planned week is the one currently residing in my freezer.
Might not be raining but it is too humid to enjoy a meal outside.

Teriyaki Marinade
Makes: about 1 cup

* 1" piece of ginger root, minced
* 1 large clove, minced
* 2 green onions, chopped
* 6 tablespoons Tamari
* 1/4 cup Mirin (or dry sherry, sake or white wine)
* 3 tablespoons sesame oil
* 2 tablespoons maple syrup or buckwheat honey

Measure all ingredients into a large glass container and give it a day for the flavors to blend together and mellow. Stores for 1-2 months in the fridge.

Marinate shrimp in marinade for 30 minutes. Cook in a cast iron pan or on the grill, 3 minutes on each side.

For a side dish I made a simple pilaf but with Asian ingredients. It was extremely tasty and very good, easy to make and my critic took one bite and agreed.

I love it when a plan comes together.

Asian Rice Pilaf
Makes: 4 servings

* 2 tablespoons canola oil
* 1/4 cup uncooked orzo
* 1/4 cup long grain rice of choice
* 1/4 cup sweet onion, chopped
* 1/2 teaspoon fresh ginger, grated
* 1 carrot, grated
* 1/4 teaspoon black pepper
* 1 tablespoon soy
* 1/4 cup Mirin
* 1 cup chicken broth
* 1 teaspoon sriracha

1. Heat oil in 2 quart saucepan until hot. Add onions, ginger and carrots and saute for 4 minutes.
2. Add orzo and rice and cook until bottom starts to brown.
3. Add Mirin and soy, stir to combine and deglaze pan.
4. Add chicken stock, black pepper and hot sauce. Lower heat to a simmer, cover and cook 20 minutes, stirring every 5 minutes, until the liquid is absorbed and rice is cooked.
5. Add more stock if rice is still hard.
6. Taste for seasonings and adjust if necessary.