Categories: Seafood
Ingredients
- 2 pounds large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 teaspoons Creole seasoning, divided
- 1/2 cup (2 ounces) preshredded Mexican-blend or cheddar cheese
- 1/2 cup drained canned whole-kernel corn with sweet peppers (such as Green Giant)
- 3 tablespoons chopped fresh cilantro
- 1 (15-ounce) can black beans, rinsed and drained
- 4 cups hot cooked long-grain rice
Directions
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Prepare grill to medium-high heat.
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Arrange shrimp in the center of a large piece of heavy-duty aluminum foil. Drizzle oil over shrimp; sprinkle with 1 teaspoon Creole seasoning, tossing to coat. Top shrimp with cheese, corn, cilantro, and beans; sprinkle with the remaining 1 teaspoon Creole seasoning. Fold opposite ends of foil together; crimp to seal.
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Place foil packet on prepared grill; cover and cook 15 minutes or until shrimp are done. Serve over hot cooked rice.