I talk a lot of smack about grilling year round but there is one time of year that the weather puts the kybosh on my grilling and this week is perfect example. While the rest of the country was basking in the warmth of the springtime sun, New Mexico was being bombarded with a cold front and high winds. You know the giant sand storms you see in the movies? That’s pretty much how it is in New Mexico most of March. Some days the sky is just brown with dirt and since I don’t consider the sands of Arizona a good flavor profile I just have to wait for the diabolical dust storms to subside to resume my outdoor cooking.
|AlbuKirky Shrimp Fajitas|
Fortunately we got a break from the god-forsaken winds and I was able to cook up a fantastic shrimp fajita in my Disc-It. Since my diet has started I’m always looking for a lean and tasty protein, and shrimp has recently become one of my favorite go to meats. I love it because is freaking delicious and low in calories. I’ve been eating so much of it lately that I just got a call from the ocean, they want their shrimp back. That call was preceded by a call from the jerk store.
My tasty taco recipe started with a tangy vegetable topping of broccoli slaw. I really liked the broccoli slaw because it was heartier and had a little more crunch than cabbage. To make cabbage slaw just double the dressing recipe.
1 package of broccoli slaw
2 tablespoons of olive oil
1 tablespoon of apple cider vinegar
2 teaspoon of AlbuKirky SPG
Mix the olive oil, vinegar and SPG in a shaker bottle or bowl. In a large bowl add the broccoli slaw and coat with the dressing. Toss to get and even coating and refrigerate.
|Shrimp Fajitas in the Disc-It|
2 lb of frozen shrimp, deveined and tails removed
2 cups of dry white wine
2-4 teaspoons of AlbuKirky BBQ Rub
1 package of white corn tortillas
1 avocado, cut into small cubes
¼ cup of Cabot low fat white cheddar cheese (this is the best low fat cheese)
|Shrimp & AlbuKirky BBQ Rub|
Start by soaking the shrimp in the white wine for at least 30 minutes. Drain the shrimp, but leave a just little wine in the bowl, then season with AlbuKirky BBQ Rub and allow it to marinate for 15-20 minutes. The red chile and the smoked paprika in the BBQ rub are the perfect compliment for this succulent shellfish.
Heat the disc and coat with a light spray of cooking oil. Add the shrimp and cook for 3-5 minutes until the shrimp is no longer translucent. When the shrimp is done push it off to the side of the Disc-It and then heat up the tortillas.
|Shrimp & Tortillas|
When the shrimp is cooked, the tortillas warmed up and the slaw is chilled it’s time to build the fabulous fajita. I like to use white corn tortillas; they have a light sweet flavor that really compliments the shrimp. White corn tortillas are not very sturdy, so use two. Starting with the tortillas base add the shrimp, top with the broccoli slaw, the fresh avocado, low-fat cheddar cheese and then dash of your favorite hot sauce or salsa.
When all was said and done each fajita was only 195 calories, 22.5 grams of carbs, and 16 grams of protein, and 4.5 grams of fat. With all the layers of flavor from the tangy slaw, to the spicy shrimp, to cool and creamy avocado you would never know it was a healthy meal. If I keep eating like this I will be rocking a new speedo in no time!