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Cajun Boil on the Grill recipe

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Cajun cuisine (French: Cuisine cadienne), is a style of cooking named for the French-speaking Acadian people deported by the British from Acadia in Canada to what is now called the Acadiana region of Louisiana. “I came up with these everything-in-one seafood packets for a family reunion, since the recipe can be increased to feed a bunch. The foil steams up inside, so open carefully.” —Allison Brooks, Fort Collins, Colorado.

Cajun Boil on the Grill recipe
 
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Recipe type: BarBQ
Cuisine: Cajun
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ½ kg refrigerated red potato wedges
  • 2 salmon fillets, halved
  • 400 gms uncooked prawns peeled and deveined
  • 250 gms summer sausage, cubed
  • 2 medium ears sweet corn, halved
  • 2 tablespoons olive oil
  • 1 teaspoon seafood seasoning
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 medium lemon, cut into 4 wedges
Instructions
  1. Divide potatoes, salmon, shrimp, sausage and corn among four pieces of heavy-duty foil (about 12 x 18 cms rectangles). Drizzle with oil; sprinkle with seasonings. Squeeze lemon juice over top; place squeezed wedges in packets. Fold foil around mixture, sealing tightly.
  2. Grill, covered, over medium heat 12-15 minutes or until fish just begins to flake easily with a fork, shrimp turn pink and potatoes are tender. Open foil carefully to allow steam to escape.

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