Sonoran Shrimp Packets
- Servings: 4
- Course: Main Dish
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Ingredients
- 4 sheets (12x18-inches each) Reynolds Wrap® Non-Stick Foil
- 1 package (10 oz.) 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
Directions
Step 1
PREHEAT oven to 450°F or preheat grill to medium-high.
Step 2
CENTER one-fourth of corn on each sheet of Reynolds Wrap Non-Stick Foil with non-stick (dull) side toward food. Top with shrimp and salsa. Drizzle with lime juice and oil.
Step 3
BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
Step 4
BAKE 14 to 18 minutes on cookie sheet in oven
Step 5
OR GRILL 12 to 16 minutes in covered grill.
Step 6
SERVE with Chili Rice. To prepare rice while packets are cooking, combine chicken bouillon granules, chili powder and brown rice; cook following package directions.
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