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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 25 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Heat a grill to about 375 degrees F. | 2. Add potato pieces to a large pot of water and bring to a boil. Simmer for 10 minutes, just to jump-start the cooking process. Drain. | 3. Arrange 4 (12x18-inch) sheets of Reynolds Wrap(R) Heavy Duty Aluminum Foil on a clean work surface. | 4. Divide the shrimp, slightly cooked potatoes, kielbasa and corn atop the 4 pieces of foil, piling in the center. Add 1 tablespoon butter to each pile. Drizzle each with 1 tablespoon olive oil, sprinkle with Worcestershire sauce and sprinkle generously with Creole seasoning. Squeeze a lemon wedge over each pile and add the rind to the mixture. Sprinkle with black pepper. | 5. Wrap each piece of foil into a tightly sealed pouch. Place on the grill. Cover. Allow to cook and steam for 15 to 18 minutes until the shrimp and potatoes are cooked through. | 6. Serve by carefully unwrapping the foil and serving with slices of bread and hot sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
new potato	1	pound	cut	403.4676	0.0	89.7602	2.2667
shrimp	2	pounds	uncooked peeled deveined	770.6684	0.0	182.2404	4.624
kielbasa sausage	1	pound	sliced	-	-	-	-
ear corn	2		cut	-	-	-	-
butter	4	tablespoons	unsalted	342.0	15.714	10.686	28.8
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
worcestershire sauce	2	tablespoons		26.52	6.6164	0.0	0.0
black pepper	1	teaspoon	cracked	5.773	1.4708	0.239	0.075
lemon	1		cut	1.2808	0.4116	0.0486	0.0132
bread				-	-	-	-
hot sauce				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.