Indian BBQ Shrimp, Okra, and Zucchini Raita

Weeknight Dinner Saver: Smoky & Spicy Indian BBQ Shrimp, Okra with Onions, and Zucchini Raita

Indian BBQ shrimp, okra with onions, and zucchini raita

An easy weeknight dinner idea for you: smoky & spicy BBQ shrimp, okra with onions, and zucchini raita

Tonight was one of those busy weeknights. The weekend was fun, with outings to Central Park and neighborhood joints in Harlem, but with a 14-month old toddler, it was mainly a blur of diapers, play time, nap time, housework, laundry and groceries. Suddenly, I found myself at work on Monday morning wondering what we were going to have for dinner tonight.  I had fresh okra and zucchini the fridge, but what to make? I love borrowing ideas and recipes from others — it’s part of what makes cooking so universal. Knowing I had half a bag of frozen shrimp on hand, it clicked. When Sean called me to say he was heading home from the office, I said “It’s going to be a Big Apple Curry night tonight!” For Liam’s dinner, I would pull out my last batch of frozen Turmeric-Spiced Vegetable & Chicken Meatballs for Babies, which he always loves; for our dinner, I would make Bobby Flay’s Smoky & Spicy Indian BBQ Shrimp with Madhur Jaffrey’s Okra with Onions, and my mom’s Zucchini Raita. With a drizzle of a little tamarind chutney, I knew it would make for a lovely summer dinner, and I could make it really fast.

Our 14-month old Liam happily gobbling up his grapes while Mommy dashes to get dinner on the table fast on a Monday night.

Our 14-month old Liam happily gobbling up his grapes while Mommy dashes to get dinner on the table on a Monday night.

Step 1.

As soon as I picked up Liam from daycare, I put him into his highchair.  And as he babbled while banging two plastic containers together, I worked fast. I dropped the frozen shrimp into a bowl of cold water to thaw out for about 20 minutes, while whipping together the marinade in a small glass bowl. Then I grated one beautiful yellow zucchini and put it aside in the fridge.

Step 2.

I then turned my focus to feeding Liam his dinner, as the plastic containers had lost their allure and he was starting to fuss. He gobbled up the meatballs, alongside some fresh broccoli I had thankfully steamed on Sunday.

Step 3.

By the time I finished feeding Liam–and had sung through half of “Raffi’s Singable Songs for the Very Young” album–the shrimp were thawed. I coated them with the marinade and stuck the bowl in the fridge covered with plastic wrap. As I began slicing the okra, Sean walked in the door from the subway and began tending to Liam. Meanwhile, I put the grill pan on, made the okra, put the shrimp on the grill for a couple of minutes, and whipped together the zucchini raita with yogurt, salt, cumin powder, paprika, and fresh cilantro.

As Liam was munching on his dessert of grapes, I put dinner on the table for me and Sean. It was only 7pm. Was it a mad dash to get everyone’s dinner on the table at a decent hour? Yes, it was. But how satisfying it was to sink into my dining chair and dig into the smoky shrimp, pan-roasted shards of green okra, and cool, creamy raita, brought together by the sweet spiciness of the tamarind chutney. It was bold, filling, light and summery all at the same time. I can still taste it.

Spicy & Smoky Indian BBQ Shrimp

Weeknight Dinner Saver: Smoky & Spicy Indian BBQ Shrimp, Okra with Onions, and Zucchini Raita

Serves 4

Smoky & Spicy Indian Barbecue: Bobby Flay’s Grilled Shrimp Skewers with Cilantro-Mint Chutney

Grilled shrimp with cilantro-mint chutney

Madhur Jaffrey’s Okra with Onions

Okra with Onions

Zucchini and Mint Raita

Zucchini & Mint Raita