6 servings (serving size: about 3/4 cup of the shrimp mixture and about 2/3 cup rice)
2 pounds large shrimp, peeled and deveined
1 tablespoon olive oil
2 teaspoons Creole seasoning, divided
1/2 cup (2 ounces) preshredded Mexican-blend or cheddar cheese
1/2 cup drained canned whole-kernel corn with sweet peppers (such as Green Giant)
3 tablespoons chopped fresh cilantro
1 (15-ounce) can black beans, rinsed and drained
4 cups hot cooked long-grain rice
How to Make It
Prepare grill to medium-high heat.
Arrange shrimp in the center of a large piece of heavy-duty aluminum foil. Drizzle oil over shrimp; sprinkle with 1 teaspoon Creole seasoning, tossing to coat. Top shrimp with cheese, corn, cilantro, and beans; sprinkle with the remaining 1 teaspoon Creole seasoning. Fold opposite ends of foil together; crimp to seal.
Place foil packet on prepared grill; cover and cook 15 minutes or until shrimp are done. Serve over hot cooked rice.
Didn't have creole seasoning - but made my own. I would make multiple packets next time so everyone could create their own flavors and veggies. I used pre-cooked, tail off shrimp. Cooked for 10 min and it created a sauce - i expected it to "char" a little but the foil packet created steam and moisture.
Like many other people, I didn't use a grill. I wrapped the shrimp, beans, corn, and cheese in foil and baked at 450 for about 20 minutes. It is super easy and clean up was a breeze. We had it with glazed-pineapple on the grill pan. Would make again because of the ease!
AWESOME!!! I love this recipe!!! It's simple, it's excellent, and it's great on tortillas. What more could you want? I don't serve it on rice...seems like a waste for all of the great Caribbean flavor you get, so I make the packet and then serve it in a tortilla, or just serve the contents of the packet if it's just my husband and I. Perfect after a long day on the boat and I'm too tired to make dinner. Definitely try this one!
What a great surprise! We followed the recipe pretty faithfully; other reviewers called for more corn and beans, so we just used less shrimp to change the proportions. Loved it. Forgot to add any cheese, and we still loved it. The only hassle was cleaning the shrimp, but it was worth it in the end.
Simple, basic recipe. Not a wow-er, but good for a weeknight. 15 min was too long, shrimp was a little tough & cheese formed a black crust on the foil. I don't know that it even needed the cheese, but if I make again I might try instead Monterrey Jack & add it just after the packet is opened. I also didn't use canned corn with peppers, but rather thawed some frozen corn b/c it retains its crispy sweetness lacking in canned. I also added more corn and beans than the recipe called for.
Super quick and easy! I will definitely make this again. I used 1 lb of large shrimp and it was plenty. I also wrapped in foil but baked on 400 instead (no grill) for 15-20 mins. Agree with other review-more corn and black beans and have cheese as a garnish. I also added salsa as a topping. Will try adding a can of diced tomatoes next time too.
This is a simple, tasty recipe that I will definitely make again. Next time I will make a bit less than 4 cups of rice. I made this in a grill pan on the stovetop and it turned out great--next time I will cook it for a few minutes less than 15 minutes. I also added a bit more cajun seasoning than called for, plus a couple dashes of ground red pepper.
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