I made a new dish tonight for supper...Grilled Fiesta Shrimp. I got the recipe from Cooking Light magazine, so it was healthy, too! Eric and I enjoyed it, but I think it needed a little more spice.
First, I peeled and de-tailed 2 pounds of shrimp. Place shrimp in a long layer of heavy-duty aluminum foil (I didn't have heavy-duty, so I used 2 sheets of regular). Then drizzle 1 tablespoon olive oil over the shrimp and sprinkle 1 teaspoon Creole seasoning. Add 1 can corn with peppers, 1 can black beans, 1/2 cup Mexican shredded cheese, and 3 tablespoons cilantro. Top that with another teaspoon of Creole seasoning.
Fold and seal the packet and place on a grill set to medium-high for 15 minutes or until the shrimp are done.
Meanwhile, make rice...I use Uncle Ben's long-grain. Yummy.
Plate the rice, spoon shrimp mixture over, and serve. Delish!
This is a reader recipe courtesy of the July 2009 issue of Cooking Light magazine.
Grilled Fiesta Shrimp--serves 6
2 pounds large shrimp, peeled and deveined
1 tablespoon olive oil
2 teaspoons Creole seasoning, divided
1/2 cup shredded Mexican-blend cheese
1/2 drained canned whole-kernal corn with peppers
1 15-ounce can black beans, drained and rinsed
3 tablespoons chopped fresh cilantro
4 cups hot long-grain rice
Prepare grill to medium-high heat.
Arrange shrimp in the center of a large piece of heavy-duty aluminum foil (or a double layer of regular foil). Drizzle oil over shrimp; sprinkle with 1 teaspoon of Creole seasoning. Top shrimp with cheese, corn, beans, and cilantro, and sprinkle with the last teaspoon of Creole seasoning. Fold opposite ends of foil together and crimp edges to seal.
Place foil packet on grill, cover and cook 15 minutes or until shrimp are done. Serve over hot cooked rice.
Let's Try This Again
6 years ago