Sunday, May 23, 2010

Creole Shrimp Boil - On the Grill

Summer is here (YAY)! so fire up the grill and start the warm months off with this delicious spicy dish. Bradford and I tossed this pouch on the grill next to some asparagus and played some Gin Rummy while it cooked. Once it was done we sat in the sun and ate it straight from the tinfoil, this couldn't be a more perfect meal for a summer night. It could easily be doubled, tripled, or even quadrupled for a big backyard BBQ.

3 small red potatoes
1 small ear of corn
3/4 lb shelled and deveined shrimp (about 1 lb if shell-on)
1 smoked turkey sausage link (Jennie-O)
1/2 tbsp Tony Cachere's Seasoning
1 tsp Blackening Seasoning
1/4 tsp garlic salt

Cut each potato into 8 pieces and put into a large pot of water, cover and bring to a boil

While potatoes are boiling cut the ear of corn in half, slice sausage into pieces about the size of the potato chunks, and peel and devein shrimp if necessary

Once potatoes have come to a boil add corn to pot and cook for about 6-10 minutes until corn is tender but still crisp and potatoes are easily pierced with a fork but not mushy, drain and set aside to cool for about 3 minutes

Combine shrimp, sausage, seasonings, potatoes, and corn in a bowl and stir until everything is coated with seasoning

Tear two long pieces of tinfoil about a foot and a half each, pour contents of bowl into middle of tinfoil and wrap up into a pouch so it is completely closed so it creates a little steam pot on the grill

Heat grill to medium high heat, put pouch on grill, close lid and let cook for 10-15 minutes or until shrimp are done

Open tinfoil up and eat straight out of the pouch

Servings 2
per serving 450 calories

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