Shrimp with corn and potatoes in parchment

Written By ANNA Test Kitchen

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.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

Previous

Fresh mozzarella salad with sun-dried tomatoes and pesto
Next

Salmon with fennel and leeks in parchment