 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
The packet is easy to assemble for a casual get-together and perfect for a small party. And cleanup is a breeze. Sometimes my husband and I like to add a dash of ground red pepper to the shrimp to turn up the heat. —Marchelle Falkner, Birmingham, Ala. Ingredients:
2 pounds large shrimp, peeled and deveined |
1 tablespoon olive oil |
2 teaspoons creole seasoning, divided |
1/2 cup (2 ounces) preshredded mexican-blend or cheddar cheese |
1/2 cup drained canned whole-kernel corn with sweet peppers (such as green giant) |
3 tablespoons chopped fresh cilantro |
1 (15-ounce) can black beans, rinsed and drained |
4 cups hot cooked long-grain rice |
Directions:
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, 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.
|
|