Back Porch Bayou Shrimp Corn Rsc Recipe

Ingredients for Back Porch Bayou Shrimp Corn Rsc

• Thick Slab Bacon
• 1 medium onion, diced
• Red Bell Pepper
• Garlic Clove
• 1 lemon (juice and zest)
• White Wine
• 1 tablespoon Worcestershire sauce
• Coarse Black Pepper
• 1 teaspoon Creole seasoning
• 4 tablespoons butter
• Green Onions
• Fresh Parsley
• Fresh Corn
• 1/2 cup heavy cream
• Raw Shrimp
• Reynolds Wrap Foil

How to Make 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.