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 Seafood and Corn Beach Barbecue
(NC)—Seafood and seasonal vegetables steam to perfection
on the grill in foil pouches lined with fresh corn husks.
The husks prevent the contents from burning and add
flavour to the steamy juices.
This recipe makes one
individual package that makes a full meal for one person.
Make as many pouches as you have guests. Serve this dinner
the first day out when sweet, local corn is in season. The
seafood must be fresh.
Ingredients
1 18-inch square of heavy aluminum foil
4 green corn husks
4 small new red potatoes, halved
1 small onion, thinly sliced
1 ear of corn, cut into four pieces
4 whole mussels and/or clams, scrubbed and deveined
4 jumbo shrimp or scampi, shelled and deveined
1 tsp chopped fresh parsley 5 mL
salt and freshly ground pepper
1/4 cup white wine 50 mL
1 tbsp butter 15 mL
Procedure
1. Lay corn husks over and 18-inch square of heavy foil,
overlapping to form a single layer. Arrange potatoes,
onion, corn, mussels or clams, and shrimp over top. Season
with chopped parsley, salt and pepper. Add the wine, dot
with butter, and seal the package securely.
2. Place package(s) on the grill over direct medium heat,
close lid and cook for 20 minutes, until vegetables are
tender and shellfish are opened.
3. Serve the packets in deep dishes and let guests open
them while they are hot and steamy. Serve crusty French
bread for sopping up the juices.
Each packet makes one serving.
Recipe courtesy of Weber-Stephen Products Co.
Easy Extras
• A fresh, crusty baguette
• Chilled white wine
• Fresh strawberries, blueberries and peaches marinated
with brandy and sugar and served with a dollop of
sweetened sour cream and store-bought short cake or
cookies for dessert
Thank you to News Canada!
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