"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.
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.