Bayou Bliss Shrimp & Corn Delight
Indulge in the flavors of the South with this Bayou Bliss Shrimp & Corn Delight, perfect for gatherings or a cozy evening on the porch. Inspired by Creole cuisine, this dish combines succulent shrimp with the sweetness of fresh corn, all while infused with the smoky richness of bacon and a zesty lemon kick. The ease of cleanup, thanks to Reynolds Wrap, allows you to focus on enjoying good company and sweet tea while the magic happens on the grill. You can even bring a taste of summer to winter nights by roasting it in the oven! This recipe serves four and is sure to leave everyone craving more shrimp!
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
thick slab bacon
2 slices (diced)
onion
1/4 cup (diced)
red bell pepper
1/3 cup (diced)
garlic
1 clove (minced)
lemon
1 (zested and juiced)
white wine or chicken stock
1/4 cup (none)
Worcestershire sauce
2 tablespoons (none)
black pepper
1/2 teaspoon (freshly ground)
Creole seasoning
1 teaspoon (none)
butter
4 tablespoons (divided)
green onions
2 tablespoons (chopped, divided)
fresh parsley
2 tablespoons (chopped, divided)
fresh corn
4 ears (shucked)
heavy cream
1/4 cup (none)
raw shrimp
1 1/2-2 lbs (peeled and cleaned)
Reynolds Wrap Foil
as needed (none)
Instructions
1
Begin by dicing the thick slab bacon and sautéing it in a saucepan over medium-high heat. Cook until the bacon starts to crisp, releasing its flavorful oils.
2
While the bacon is cooking, dice the onion and add it to the pot. Follow by dicing the red bell pepper and stirring it in. Mince the garlic and add it to the mixture, allowing it to cook until fragrant.
3
Remove the zest from the lemon, setting it aside for later. Squeeze the lemon juice into the saucepan along with white wine (or chicken stock), Worcestershire sauce, black pepper, and Creole seasoning. Stir in 2 tablespoons of butter, then reduce the heat and let the sauce simmer for 5-10 minutes, stirring occasionally.
4
In a separate small bowl, combine the remaining 2 tablespoons of butter with a tablespoon of the sauce. Stir in half of the green onions, parsley, and lemon zest to create a compound butter for the corn.
5
Take four pieces of heavy-duty Reynolds Wrap foil, each about 3 inches longer than an ear of corn. Place each ear of corn in the center of the foil, coat it with the compound butter, then tightly seal each piece of corn.
6
Preheat a grill and place the corn on it, cooking covered for approximately 7 minutes.
7
Meanwhile, take the sauce off the heat and mix in the heavy cream. In a medium bowl, combine the raw, peeled shrimp with the sauce, ensuring they are well coated.
8
Tear off four 12-inch squares of Reynolds Wrap foil. Place one-quarter of the shrimp mixture in the center of each square. Gather the corners of the foil together to form 'boats' that will hold the shrimp.
9
After 7 minutes, turn the corn and place the shrimp packets on the grill. Cook everything for an additional 8 minutes, keeping the grill covered.
10
Once done, let the corn and shrimp packets rest for a few minutes before serving. Carefully open the shrimp boats and sprinkle the remaining green onions, parsley, and lemon zest over the top for that fresh finish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Bayou Bliss Shrimp & Corn Delight?
It is a Southern Creole-inspired dish that combines succulent shrimp with fresh corn, smoky bacon, and a zesty lemon kick, designed for easy grilling or oven roasting.
How many people does this recipe serve?
This recipe is designed to serve four people.
What are the primary ingredients for this dish?
The main ingredients include raw shrimp, fresh corn, thick slab bacon, onion, red bell pepper, garlic, and Creole seasoning.
Can I cook this recipe if I do not have a grill?
Yes, you can bring a taste of summer to winter nights by roasting the foil packets in the oven.
How should the bacon be prepared?
The thick slab bacon should be diced and sautéed in a saucepan over medium-high heat until it starts to crisp.
What vegetables are sautéed with the bacon?
Diced onion and red bell pepper are added to the pot with the bacon, followed by minced garlic.
What liquid is used for the sauce base?
The sauce uses a combination of lemon juice, white wine or chicken stock, and Worcestershire sauce.
How do I prepare the lemon for this recipe?
You should zest the lemon and set the zest aside, then squeeze the juice into the saucepan for the sauce.
What is the purpose of the compound butter?
The compound butter is used to coat the fresh corn before it is sealed in foil and grilled.
What is in the compound butter?
It is made by combining butter with a tablespoon of the prepared sauce, half of the green onions, parsley, and lemon zest.
How do I prepare the corn for grilling?
Place each shucked ear of corn on a piece of Reynolds Wrap foil, coat it with compound butter, and seal it tightly.
How long should the corn cook on the grill?
The corn should cook covered on the grill for a total of 15 minutes, turning it after the first 7 minutes.
When do I add the heavy cream?
The heavy cream should be mixed into the sauce after it has been removed from the heat.
How do I prepare the shrimp foil packets?
Place one-quarter of the sauce-coated shrimp mixture onto a 12-inch square of foil and gather the corners to form a boat.
How long do the shrimp packets cook?
The shrimp boats should be placed on the grill and cooked for 8 minutes while the grill is covered.
What type of foil is recommended?
Heavy-duty Reynolds Wrap foil is recommended for creating the corn seals and shrimp boats for easy cleanup.
What seasonings give the dish its Southern flavor?
Creole seasoning, black pepper, and Worcestershire sauce provide the characteristic Southern Creole flavor.
How do I finish the dish before serving?
After resting for a few minutes, open the shrimp boats and sprinkle the remaining green onions, parsley, and lemon zest over the top.
What type of shrimp should I use?
You should use 1.5 to 2 pounds of raw, peeled, and cleaned shrimp.
How much butter is used in total?
The recipe calls for 4 tablespoons of butter, which is divided between the sauce and the compound butter.
What size should the foil for the corn be?
Each piece of foil should be approximately 3 inches longer than an ear of corn.
What size should the foil for the shrimp be?
The shrimp packets require 12-inch squares of foil.
Can I use chicken stock instead of wine?
Yes, the recipe allows for either white wine or chicken stock as the liquid base for the sauce.
What aromatics are used in the sauce?
The sauce is built with diced onion, red bell pepper, and minced garlic.
Does the grill need to be preheated?
Yes, the instructions state to preheat the grill before placing the corn on it.
How long should the sauce simmer?
The sauce should simmer for 5 to 10 minutes over reduced heat before adding the cream.
What is the suggested drink to pair with this meal?
The description suggests enjoying this dish with sweet tea.
Is this recipe suitable for meal prep?
Yes, 'meal prep' is one of the tags associated with this recipe, suggesting it can be planned ahead.
How much Creole seasoning is needed?
The recipe requires 1 teaspoon of Creole seasoning.
How much heavy cream is used?
The recipe uses 1/4 cup of heavy cream to enrich the shrimp sauce.