1 1/2 lb mini potatoes, halved (750 g)
1/3 cup sodium reduced vegetable broth or water (75 mL)
3 Tbsp chopped fresh parsley, divided (45 mL)
1/2 tsp pepper (2 mL)
1 Tbsp canola oil (15 mL)
2 cobs of corn, husked, each cut into 4 pieces (2)
1 tsp chili powder (5 mL)
1 lb large peeled shrimp (about 21- 25), thawed (500 g)
1 tomato, diced (1)
4 cloves garlic, minced (4)
1/4 tsp cayenne (1 mL)
- In a foil or grill-safe baking dish, combine potatoes with broth, 2 Tbsp (30 mL) of parsley and pepper. Place on preheated medium-high grill, close lid and grill for 10 minutes, stirring once.
- In a bowl, combine corn with canola oil and chili powder. Open lid and mix corn into potatoes. Close lid and grill for 5 minutes.
- In same bowl, combine shrimp with tomato, garlic and cayenne. Open lid and stir vegetables. Stir in shrimp mixture; close lid and grill for about 8 minutes or until shrimp are firm and pink and potatoes are tender. Sprinkle with remaining parsley to serve.
Tip: For an extra special treat, add a splash of dry white wine when stirring in the shrimp.
Grilled Shrimp and Corn Casserole
This spiced-up grill casserole is perfect as a meal or as an appetizer for your backyard get-togethers. If you are not a fan of spicy foods, add just a pinch of cayenne to the dish. Recipe courtesy of Professional Home Economist and Cookbook Author, Emily Richards.
- 4-6 people
- Serving Size
- 1/4 of Recipe
- Total Fat
- 5 g
- Saturated Fat
- 0.5 g
- 160 mg
- 260 mg
- 41 g
- 6 g
- 0 g
- 23 g
- 1150 mg