For this deliciously dish of spicy shrimp, black bean and corn, the folks at Cooking Light magazine use the grill to steam their shrimp.
The process is quick and easy.
The trick is using heavy duty foil to create a packet in which to cook the food on the grill. Crimping the edges of the packet keeps the liquid in the food inside. It turns to steam and cooks the food quickly, while also keeping it moist.
And while this recipe calls for doing the entire dish in one large packet, it would be easy enough to create smaller packets and divide the ingredients among them (adjust cooking time if you do).
And this same technique works on other seafood (scallops and haddock would be delicious), as well as chicken.
— Associated Press
Grilled fiesta shrimp
2pounds raw peeled large shrimp
1tablespoon olive oil
2teaspoons Creole seasoning, divided
1/2 cup (2 ounces) shredded Mexican-blend cheese or cheddar cheese
1/2cup canned whole-kernel corn with sweet peppers, drained
3tablespoons chopped fresh cilantro
115-ounce can black beans, rinsed and drained
4cups cooked long-grain rice, hot
Heat the grill to medium-high.
Arrange the shrimp in the center of a large piece of heavy duty foil. Drizzle the oil over the shrimp, then sprinkle it with 1 teaspoon of the Creole seasoning. Toss to coat. Top the shrimp with the cheese, corn, cilantro and beans. Sprinkle the remaining teaspoon of Creole seasoning over everything. Fold the opposite ends of foil together over the ingredients to form a loose bundle. Crimp to seal.
Place the foil packet on the grill. Cover and cook for 10 minutes, or until the shrimp are done. Serve over hot cooked rice.
Makes 6 servings. Per serving: 391 calories; 8 g fat (3 g saturated; 0 g trans fats); 238 mg cholesterol; 40 g carbohydrate; 38 g protein; 3 g fiber; 687 mg sodium.
From “Cooking Light Way to Cook: Grilling”
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