Ingredientes para Sonoran Shrimp
- Frozen Whole Kernel Corn
- 1/2 pound of shrimp (peeled and deveined)
- 1/2 cup of your favorite salsa
- 4 tablespoons lime juice (about 2 limes)
- 4 tablespoons olive oil
- Low Sodium Chicken Bouillon Cubes
- Chili Powder
- Instant Brown Rice
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Cómo preparar Sonoran Shrimp
- Preheat your oven to 450°F (232°C) or preheat your grill to medium-high heat.
- Prepare four sheets of heavy-duty aluminum foil (approximately 12x12 inches each).
- Divide 2 cups of corn kernels evenly among the four foil sheets.
- Top the corn on each sheet with 1/2 pound of shrimp (about 12-15 shrimp per packet).
- Distribute 1/2 cup of your favorite salsa evenly among the four packets.
- Drizzle each packet with 1 tablespoon of olive oil and 1 tablespoon of lime juice.
- Carefully bring up the sides of each foil sheet and double fold to create a tight seal.
- Double fold the ends of each packet, ensuring there's room for steam to circulate inside.
- Bake the packets on a cookie sheet in the preheated oven for 14-18 minutes, or grill them (covered) for 12-18 minutes, until the shrimp is pink and cooked through.
- Carefully open each packet, allowing the steam to escape. Be cautious of hot steam!
- Serve immediately with chili lime rice (recipe below).
- **Chili Lime Rice:** While the shrimp packets are cooking, prepare 1 cup of rice according to package directions. Add 1 cup of water and 1 bouillon cube to the rice during cooking. Once cooked, stir in 1 tablespoon of chili powder.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
8g
Fat
3g
Carbs
19g
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