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Grilled Seafood Jambalaya Packs

  • 6servings
  • 45minutes
  • 300calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B1, B3, C, P
MineralsFluorine, Chromium, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups uncooked regular long-grain white rice

  2. 3 cups water

  3. 1 lb uncooked deveined peeled large shrimp, thawed if frozen, tail shells removed

  4. 1 lb sea scallops, thawed if frozen

  5. 1 can (14 1/2 oz) diced tomatoes with garlic and onions, undrained

  6. 1 medium green bell pepper, chopped (1 cup)

  7. 1 medium onion, chopped (1/2 cup)

  8. 3 to 4 teaspoons Cajun seasoning

Instructions Jump to Ingredients ↑

  1. Heat gas or charcoal grill. Cut 6 (18x12-inch) sheets of heavy-duty foil. Cook rice in water as directed on package. In large bowl, mix cooked rice and remaining ingredients. Place 1/6 of mixture (dividing shrimp and scallops evenly) on center of each sheet.

  2. Bring up 2 sides of foil over shrimp mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.

  3. Place packets on grill over low heat. Cover grill; cook 12 to 15 minutes, rotating packets 1/2 turn after 6 minutes, until shrimp are pink.

  4. To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape.

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