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Grilled Fiesta Shrimp

Yield 6 servings (serving size: about 3/4 cup of the shrimp mixture and about 2/3 cup rice)
"The packet is easy to assemble for a casual get-together and perfect for a small party. And cleanup is a breeze. Sometimes my husband and I like to add a dash of ground red pepper to the shrimp to turn up the heat." —Marchelle Falkner, Birmingham, Ala.

Ingredients

  • 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

Nutrition Information

  • calories 391
  • fat 8.3 g
  • satfat 2.9 g
  • monofat 2.6 g
  • polyfat 1.3 g
  • protein 37.6 g
  • carbohydrate 40.3 g
  • fiber 2.9 g
  • cholesterol 238 mg
  • iron 5.6 mg
  • sodium 687 mg
  • calcium 160 mg

How to Make It

  1. Prepare grill to medium-high heat.

  2. 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.

  3. Place foil packet on prepared grill; cover and cook 15 minutes or until shrimp are done. Serve over hot cooked rice.