Shell on Shrimp with Corn, Potatoes and Chorizo

Name: Shell on Shrimp with Corn, Potatoes and Chorizo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 1 small Yukon gold potato, finely diced; 1/4 cup fresh corn kernels; 4 large shrimp, deveined with shell and head left on; 2 teaspoons olive oil; 1 garlic clove cut into small chunks; 1 lemon; Pinch of salt; 4 slices tangy chorizo; 1 Pinch fresh cilantro; Reynolds Parchment Paper; Reynolds Wrap Aluminum Foil

Servings: persons

1 tablespoon butter
1 small Yukon gold potato, finely diced
1/4 cup fresh corn kernels
4 large shrimp, deveined with shell and head left on
2 teaspoons olive oil
1 garlic clove cut into small chunks
1 lemon
Pinch of salt
4 slices tangy chorizo
1 Pinch fresh cilantro
Reynolds Parchment Paper
Reynolds Wrap Aluminum Foil

1
Preheat oven to 375 degrees F. Place a large sheet of foil on a clean surface.
2
Place a similarly sized sheet of parchment paper on top of the foil.
3
Center the butter on the parchment.
4
Add potatoes and then corn.
5
Gently place the shrimp on top of corn and drizzle with olive oil and garlic.
6
Top with a squeeze of lemon juice and a good pinch of salt.
7
Add the chorizo slices on top of the seasoned shrimp.
8
Bring up sides of the parchment/foil.
9
Double fold top and ends to seal packet, leaving room for heat circulation inside.
10
Cook for 89 minutes.
11
Remove packet from the oven, carefully cut open the top of the foil packet using a pair of scissors to let steam out.
12
Set aside.
13
Mix the corn, potatoes and chorizo together in the foil.
14
Remove to a serving platter and add the shrimp.
15
Top with cilantro.
16
Drizzle over any cooking liquid left in the packet.
17
Serve with a fresh cut lemon wedge.

221

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon butter, 1 small Yukon gold potato, finely diced, 1/4 cup fresh corn kernels, 4 large shrimp, deveined with shell and head left on, and more.

Yes, Shell on Shrimp with Corn, Potatoes and Chorizo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!