After being back at work full-time for a month now, I feel like we can finally breath. The first couple of weeks we went out to eat a lot! However, there were a few nights I was able to sneak in a well-balanced, healthy meal. Here's a recipe that I created during those weeks. It is incredibly simple and you can start it the night before, so there's virtually no prep (besides your side dishes) when you get home from work. You can also use this marinade on vegetables or chicken, just follow directions substituting the shrimp with your preferred ingredients.
Shrimp on a Stick
Ingredients:
Bag of Frozen Shrimp (the already cooked kind you would thaw out and serve for a party)
2 TBSP Tandori Paste
1 Cup Orange Juice
Kebab Sticks
1. Start preparing this recipe the night before while you're cooking that night's dinner. In a large bowl, whisk together o.j. and tandori paste. The kind of tandori paste I used is pictured above.
2. If your shrimp bag has a ziplock on it, just use the shrimp bag. If yours doesn't have one, use a large ziplock bag. Dump o.j. and tandori paste marinade onto the frozen shrimp. Lay bag onto a plate and put in the fridge. Evertime you open the refigerator, flip the bag. Leave in the fridge until dinner the next day.
3. Next Day: Soak kebab sticks in water for 20 to 30 minutes. Heat BBQ grill to medium. Skewer shrimp on the kebab sticks. Spray grill racks with Pam. Grill on medium, away from the direct flame. 5 to 7 minutes per side. (We used the top rack of our grill) Shrimp are done when they are bright pink/orange and a little smaller.
I love cole slaw, but unless you're having a huge party or bbq, it seems to last forever. This is a recipe that I ate when I was pregnant with Charlie. I craved bbq all of the time. There was a restaurant in Warrensburg, MO that served bbq potato skins and this wrap. We probably went once a week. That must have been why he scarfed it down tonight. I used my blue cheese cole slaw from the other night, but if I was to make it again, I would use a cole slaw that has a sweeter, creamy dressing. This is a really fun and fast recipe that can easily be adjusted for a large group. I slow cooked my pulled pork, but leftover bbq pork would work just as well. Let me know what you think!
Charlie's BBQ Wraps
Ingredients:
Pulled Pork
Cole Slaw
Grated Cheddar Cheese
Baked Beans
Fajita Wraps
Warm up the wraps so they are easier to fold. Sprinkle a layer of cheddar cheese on the fajita wrap, top this with baked beans. Next add Pulled Pork. Finally, add cole slaw on top of pork. Roll up the fajita and enjoy with a side of bbq sauce and a pickle.
