Shell On Shrimp With Corn, Potatoes And Chorizo
Serves: 6
Ellsworth Rath
1 January 1970
Based on User reviews:
55
Spice
48
Sweetness
48
Sourness
38
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 tbsp
Butter1 cup
Corn Kernel (fresh)2 tsps
Olive Oil1 clove
Garlic (cut into small chunks)1
Lemon1 pinch
Salt1 tsp
Cilantro (chopped fresh)Directions:
1
Preheat oven to 375 degrees F
2
Place a large sheet of foil on a clean surface
3
Place a similarly sized sheet of parchment paper on top of the foil
4
Center the butter on the parchment
5
Add potatoes and then corn
6
Gently place the shrimp on top of corn and drizzle with olive oil and garlic
7
Top with a squeeze of lemon juice and a good pinch of salt
8
Add the chorizo slices on top of the seasoned shrimp
9
Bring up sides of the parchment/foil
10
Double fold top and ends to seal packet, leaving room for heat circulation inside
11
Cook for 8-9 minutes
12
Remove packet from the oven, carefully cut open the top of the foil packet using a pair of scissors to let steam out
13
Set aside
14
Mix the corn, potatoes and chorizo together in the foil
15
Remove to a serving platter and add the shrimp
16
Top with cilantro
17
Drizzle over any cooking liquid left in the packet
18
Serve with a fresh cut lemon wedge