Shrimp with corn and potatoes in parchment
Here, Old Bay Seasoning brings and authentic taste to shrimp, corn and baby potatoes cooked en papillote (in parchment paper). You can also just add salt & pepper. The parchment steams in the flavour sand makes it super easy to cook, also beautiful to serve.
Ingredients
2 ears corn, husks and silk removed, cut into 1-inch lengths
1⁄2 pound baby potatoes, halved
1 pound jumbo shrimp, 13-15 count, shell on
2 tablespoons extra-virgin olive oil
McCormick’s Old Bay seasoning
Preparation
Line a 12 x 18 sheet of heavy-duty aluminom foil with parchment paper. Lay potatoes onto parchment, then corn and shrimp. Dizzle with olive oil and season generously with Old Bay seasoning. Fold parchment over ingredients once, then fold again to seal. Tightly fold the foil across the top of the parchment package and seal both ends to prevent steam from escaping. Preheat grill to medium high, place package on grill seam side up and cook for 25-30 minutes, or until potatoes are cooked through and shrimp are pink. Serves 2.
