Ingredients for 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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How to Make Back Porch Bayou Shrimp Corn Rsc
- 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.
- Add 1 medium diced onion to the pan and cook until softened, about 5 minutes.
- Add 1 diced red bell pepper and cook for another 3 minutes.
- Add 2 cloves minced garlic and cook for 1 minute more.
- 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.
- Reduce heat to low, stir in 2 tablespoons butter, and simmer for 5 minutes, stirring occasionally.
- 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.
- 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.
- Seal the foil packets tightly, crimping the edges to prevent leaks.
- Preheat grill to medium-high heat. Place corn packets on the grill and cook for 7 minutes, flipping halfway through.
- Meanwhile, remove the shrimp sauce from the heat. Stir in 1/2 cup heavy cream.
- In a medium bowl, toss 1 1/2 pounds of peeled and deveined shrimp with the cream sauce.
- Tear off four 12-inch squares of heavy-duty Reynolds Wrap. Divide the shrimp mixture evenly among the four squares.
- Fold the foil over the shrimp to create packets, crimping the edges to seal.
- Place the shrimp packets on the grill alongside the corn. Cook for 8 minutes, or until shrimp is pink and cooked through.
- Remove from grill and let rest for 5 minutes before serving.
- 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
