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Sonoran Shrimp Packets
4 sheets (12 x 18-inches each) Reynolds Wrap
Everyday Heavy Duty Aluminum Foil
1 (10 ounce) package frozen whole kernel corn, thawed
1 pound medium uncooked shrimp, peeled and deveined
1 cup salsa
4 teaspoons lime juice
1 teaspoon roasted garlic oil or olive oil
1 teaspoon chicken bouillon granules
1 teaspoon chili powder
2 cups instant brown rice
Heat oven to 450 degrees F or preheat grill to medium-high.
Center one-fourth of corn on each sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Top with shrimp and salsa. Drizzle with lime juice and oil.
Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
Bake 14 to 18 minutes on cookie sheet in oven or grill 12 to 16 minutes in covered grill.
Serve with Chili Rice. To prepare rice while packets are cooking, combine chicken bouillon granules, chili powder and brown rice; cook following package directions.
Number of servings: 4
Nutrition Information: (Per Serving) calories 387 grams fat 4 milligrams cholesterol 223 milligrams sodium 771 grams carbohydrates 61 grams protein 31
Recipe and photograph courtesy Reynolds Kitchens.