Pepper Jack Shrimp Wraps, Yes Please

Hey RIG family! Cooking for me is always about what I have on hand and that’s never more crucial than during the summer months when I would rather being doing anything other than trekking back and forth to the grocery store and spending time in the kitchen that could be better utilized on the water with the grands! And that’s where this story begins…

I threw a picture of the cooking process up on my social accounts with the caption that follows:

 Me and thee dear shrimp are about to build some amazing wraps for lunch with the beloved farmer! (Bonus— there will be enough of the little fellas here to have leftovers tonight once I get a TON of to-do list done!) Y’all make some noise if you want to see the recipe on the website and I’ll slow down long enough to make it happen.

Well, there was a good bit of noise about it on Instagram and Facebook, and I DID get a ton of work done, so I’m stopping to type this out for y’all before I head to prayer meeting. It shall not be an exact science because again, I don’t cook that way. We good? Ok. Let’s go…

Ingredients:

Shrimp (8-10 grilled shrimp per wrap, depending on size of your shrimp)
Onion and green bell pepper, sliced
1 stick of butter and 1 pat of butter
Cajun’s Choice Blackened Seasoning
Monterey Jack Cheese
Tabasco Brand Pepper Jelly
1 teaspoon vinegar
1 teaspoon Worcestershire sauce
Wraps

Directions:

To grill shrimp indoors, spread them out in a single layer on your cookie sheet. (They need their elbow room, so don’t pile them up!) Take paper towels and blot well so they are dry, dry, dry. This is so your seasonings will stick. Now, when the little shrimp darlings have their shells on, you can afford to douse them really well with your flavors of choice without worrying too much about overpowering them. I like Cajun’s Choice Blackened Seasoning and I like to use a heavy hand. Now, we’ll melt a half stick of butter, combine it with the Worcestershire, and pour it over the shrimp. Slide in an oven preheated to 350 degrees and cook until the shells are pink and the flesh is white! Should be around 3-5 minutes, tops.

Meanwhile, we’ll start our base for the sauce by melting the other half of that stick of butter in a small saucepan along with a bit of olive oil (to keep the butter from browning!) and sautéing our green peppers and onions until those onions are caramelized. Once they are, we’ll stir in a teaspoon of vinegar and two big tablespoons of Tabasco Brand Pepper Jelly. When the jelly melts, we’ll spoon our grilled shrimp into the sauce and keep stirring until everything is hot and bubbly.

Once you’ve toasted your wraps in a bit more butter, (Hmmm…are you picking up on a theme) you’re ready to build your wraps! Just place a heaping helping of that grilled shrimp and jelly sauce in the middle of your wrap, sprinkle with Jack cheese, and roll them up!

Here’s a pic of my finished wraps. Don’t be harsh on the photography. The farmer was waiting to eat! LOL! (And yes, I had to zoom to see what that was that looked like rice. It’s onion! No rice here, but hmmm….that wouldn’t be a bad idea…) What are your favorite summer recipes. Share, friends!

Hugs,
Shellie