Back Porch Bayou Shrimp Corn Rsc Recette

Transport yourself to a Louisiana bayou with this Creole-inspired shrimp and corn recipe! Perfect for a summer evening or a cozy winter night, this Reynolds Wrap-cooked dish is bursting with flavor and incredibly easy to clean up. Imagine the sweet corn, succulent shrimp, and rich Creole sauce – all cooked to perfection in foil packets for maximum flavor and minimal mess. This recipe is a crowd-pleaser, guaranteed to leave everyone wanting more!

Préparation 25 min
Cuisson 45 min
Calories 404.4 kcal
Protéines 55g
Note Soyez le premier
Back Porch Bayou Shrimp Corn Rsc 190

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Équipe éditoriale cuisine de Forktionary

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Back Porch Bayou Shrimp Corn Rsc

  • 4 slices Thick Slab Bacon, diced
  • 1 medium Onion, diced
  • 1 Red Bell Pepper, diced
  • 2 Garlic Cloves, minced
  • 1 Lemon, juiced and zested
  • 1/2 cup dry White Wine
  • 1 tablespoon Worcestershire Sauce
  • 1/4 teaspoon Coarse Black Pepper
  • 1 teaspoon Creole Seasoning
  • 4 tablespoons Butter, divided
  • 1/4 cup Green Onions, chopped, plus more for garnish
  • 1 tablespoon Fresh Parsley, chopped, plus more for garnish
  • 4 ears Fresh Corn
  • 1/2 cup Heavy Cream
  • 1 1/2 pounds Raw Shrimp, peeled and deveined
  • Reynolds Wrap Heavy-Duty Foil (4 sheets 12x18 inch, 4 sheets 12x12 inch)

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Comment préparer Back Porch Bayou Shrimp Corn Rsc

  1. In a medium saucepan over medium-high heat, cook 4 slices of diced bacon until crispy. Remove bacon with a slotted spoon and set aside, reserving 2 tablespoons of bacon grease in the pan.
  2. Add 1 medium diced onion to the pan and cook until softened, about 5 minutes.
  3. Add 1 diced red bell pepper and cook for another 3 minutes.
  4. Add 2 cloves minced garlic and cook for 1 minute more.
  5. Stir in the juice of 1 lemon, 1/2 cup dry white wine, 1 tablespoon Worcestershire sauce, 1/4 teaspoon black pepper, and 1 teaspoon Creole seasoning.
  6. Reduce heat to low, stir in 2 tablespoons butter, and simmer for 5 minutes, stirring occasionally.
  7. While the sauce simmers, prepare the compound butter: In a small bowl, combine 2 tablespoons butter, 1 tablespoon of the Creole sauce, 1/4 cup chopped green onions, 1 tablespoon chopped parsley, and the zest of 1 lemon.
  8. Prepare the corn: Tear off 4 (12x18 inch) sheets of heavy-duty Reynolds Wrap. Place 1 ear of corn (about 6-8 inches long) lengthwise in the center of each sheet. Spread the compound butter evenly over each ear of corn.
  9. Seal the foil packets tightly, crimping the edges to prevent leaks.
  10. Preheat grill to medium-high heat. Place corn packets on the grill and cook for 7 minutes, flipping halfway through.
  11. Meanwhile, remove the shrimp sauce from the heat. Stir in 1/2 cup heavy cream.
  12. In a medium bowl, toss 1 1/2 pounds of peeled and deveined shrimp with the cream sauce.
  13. Tear off four 12-inch squares of heavy-duty Reynolds Wrap. Divide the shrimp mixture evenly among the four squares.
  14. Fold the foil over the shrimp to create packets, crimping the edges to seal.
  15. Place the shrimp packets on the grill alongside the corn. Cook for 8 minutes, or until shrimp is pink and cooked through.
  16. Remove from grill and let rest for 5 minutes before serving.
  17. Open the shrimp packets and garnish with remaining green onions, parsley, and lemon zest. Serve immediately with the grilled corn and crispy bacon.

Nutrition Information (Approximate per serving)

Sodium

50 g

Sugar

21g

Fat

58g

Carbs

8g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Seafood Shrimp Recipes The Americas American Cajun & Creole Southern Summer Recipes Grilling & Bbq

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation North American Main Dish Seafood American Southern United States Shrimp Creole Dietary Low Calorie Low Carb Low In Something Shellfish Equipment Reynolds Wrap

Questions fréquentes

Combien de temps faut-il pour préparer Back Porch Bayou Shrimp Corn Rsc ?

Back Porch Bayou Shrimp Corn Rsc prend environ 70 minutes du début à la fin — environ 25 minutes de préparation et 45 minutes de cuisson.

Combien de calories contient Back Porch Bayou Shrimp Corn Rsc ?

Back Porch Bayou Shrimp Corn Rsc contient environ 404.4 calories par portion, avec environ 55 g de protéines, 8 g de glucides et 33 g de lipides.

De quels ingrédients ai-je besoin pour Back Porch Bayou Shrimp Corn Rsc ?

Les principaux ingrédients de Back Porch Bayou Shrimp Corn Rsc sont Thick Slab Bacon, Onion, Red Bell Pepper, Garlic Clove, Lemon, White Wine. Consultez la liste complète avec les quantités ci-dessus.

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