Now that it’s cool enough to grill again (finally in the high 80’s/low 90’s), and with local Gulf shrimp abundantly available, we just HAD to grill shrimp! These are so easy to make – and grilling in a packet makes it easy to cook on any type of grill (and the shrimp don’t fall off into never-never land in the grill!). These are always fantastic. Enjoy!
Grilled Fiesta Shrimp
Adapted from Cooking Light, July 2009
1 pound large shrimp, peeled and deveined
2 teaspoons olive oil
2 teaspoons Creole seasoning, divided (I used Paul Prudhomme’s Seafood Magic seasoning)
1/2 cup (2 ounces) shredded ff cheddar
1/2 cup fresh or frozen corn
1/4 cup finely diced red bell pepper
3 tablespoons chopped fresh cilantro
1 (15-ounce) can black beans, rinsed and drained
4 cups hot cooked brown rice
1. Prepare grill to medium-high heat.
2. Arrange shrimp in the center of a large piece of heavy-duty aluminum foil. Drizzle oil over shrimp; sprinkle with 1 teaspoon Creole seasoning, tossing to coat. Top shrimp with cheese, corn, peppers, cilantro, and beans; sprinkle with the remaining 1 teaspoon Creole seasoning. Fold opposite ends of foil together; crimp to seal.
3. Place foil packet on prepared grill; cover and cook 15 minutes or until shrimp are done. Serve over hot cooked rice.
Total Fat: 6.8 g
Saturated Fat: 1.3 g
Polyunsaturated Fat: 1.2 g
Monounsaturated Fat: 2.0 g
Cholesterol: 174.8 mg
Sodium: 543.3 mg
Potassium: 667.1 mg
Total Carbohydrate: 66.5 g
Dietary Fiber: 9.9 g
Sugars: 0.6 g
Protein: 38.5 g