It might not be a monster, but here’s an experiment for your tailgating pleasure this fall.
It's become a summer ritual for me to experiment with some new tailgating dishes for the impending fall. It's yielded us two straight summers of Jambalayathan, but I really wanted to try something new this year. Barbecue shrimp has always been one of my favorite dishes and one that I haven't tried too often.
So I had the idea to work it into a one-pot type of dish with the use of a pasta that works really well at absorbing flavorful liquid: orzo.