I had a work dinner tonight. It’s always a little ironic to have cocktails flowing, large portions of dinner served, and rounding out the evening with dessert…as the endocrinologist wraps up his presentation on diabetes. Fun, but definitely ironic.
The nerd and foodie in me loves these dinners. I get a brush up on biochemistry and I get a 3-course meal. I mean, when I was in college, I was quite literally just getting by in biochemistry (and I was also eating $0.10 Ramen more than I care to admit). Now that I’ve been in practice for a number of years, biochemistry is actually interesting to me…and Ramen kind of disgusts me.
So, yes…work dinners are a welcome change of pace for a working mom of two littles. Someone else does the dishes…and picks up the bill. Oh yeah!
The endocrinologist did a great job of presenting the benefit of diabetes education and specifically, the benefit for patients when they see a Registered Dietitian. It’s always nice to have nutrition recognized in the medical world!
Of course the topic turned to carbs and not just getting a diet moderate in carbohydrate, but also the struggle people face in obtaining a diet that’s high in protein. I certainly struggle with this because…Team Pasta! I love carbs. A LOT. Keep the steak, pass the bread.
But then there’s meals like this – LOADS of protein that offer up some serious staying power and enough carb from the potato and corn to keep the carb-lovers rejoicing. And to finish it off with Cajun seasoning and a bit of butter – hello, heaven. Seriously. I’m quite smitten with this recipe. Thanks, mom, for insisting I make it!
- 2 lbs red potatoes, halved or quartered to make 1.5-inch pieces
- 3 ears corn, cut into thirds
- 1½ lbs shrimp, peeled and deveined
- 1 (12 oz) package andouille sausage, thinly sliced
- 4 tsp Old Bay or other cajun seasoning
- 2 Tbsp olive oil
- 2 Tbsp butter, cubed
- 2 Tbsp fresh parsley, chopped (optional)
- Place potatoes in a large pot, cover with several inches of water and place on cook top over high heat. Bring to a boil and reduce heat to medium-high. Boil for 10 minutes. Add the corn and boil an additional 4-5 minutes.
- Meanwhile, preheat grill to 400 degrees F. Tear off 4 large sheets of foil, folding in half to double-layer. In the center of each piece of foil, divvy out the shrimp, potatoes, corn, and andouille, sprinkling with Old Bay after adding each ingredient to the foil. Drizzle with olive oil and place cubed butter on top of each heap of ingredients. Fold the packets to enclose the contents.
- Place the packets on the grill and cook for 8-10 minutes or until shrimp are pink and cooked through. Serve with fresh parsley, if desired.
*Nutrition information based on ½ of butter and oil not being consumed. The ingredients are used for flavor and to create moisture to "steam" the packet contents.