Southern Seafood Cookout
with Lemon Garlic Butter
Ring in the weekend with one of the ultimate backyard party meals! Paying homage to the classic Louisiana seafood boil, we've taken those same great flavours and made it grill friendly for that delicious smoky flavour we all know and love. Bibs are definitely recommended!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skinless
(Contains Seafood/Fruit de Mer, Fish)
285 g
Shrimp
(Contains Crustacean/Crustacé)
2 tbsp
Cajun Spice Blend
2 tbsp
Hot Sauce
227 g
Canned Corn
360 g
Red Potato
200 g
Zucchini
113 g
Yellow Onion
9 g
Garlic
1 unit
Lemon
7 g
Parsley
Not included in your delivery
½ tsp
Salt*
½ tsp
Pepper*
3 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce.Lightly oil the grill. While you prep, preheat grill to 500°F over medium-high heat.Heat Guide for Steps 2 and 4 (dbl for 4 ppl): 1 tsp mild, 2 tsp medium, 1 tbsp spicy and 2 tbsp for extra-spicy!
Zest, then juice lemon. Drain, then rinse corn. Cut zucchini in half lengthwise, then into 1/2-inch thick half-moons. Cut potatoes into 1/2-inch wedges. Peel, then cut onion into 1/2-inch pieces. Peel, then grate or mince garlic (6 cloves for 4 ppl). Roughly chop parsley.
Add potatoes, corn, zucchini, onions, half the garlic, half the Cajun Spice Blend, 1 tbsp hot sauce (NOTE: Reference Heat Guide.), 1 tbsp oil and 3 tbsp water (dbl all for 4 ppl) to a large bowl. Season with salt and pepper, then toss to combine. Layer two 24x12-inch pieces of foil. Arrange veg on one side of foil. Fold foil in half over veg mixture and pinch to seal pouch. (NOTE: Make 2 pouches for 4 ppl.)
Heat a small non-stick pan over medium-low. When hot, add remaining garlic and 3 tbsp butter (dbl for 4 ppl). Leave to melt, 3-5 min. When melted, remove pan from heat and stir in lemon zest, half the parsley and half the lemon juice. Season with salt and pepper.
While butter is melting, drain and rinse shrimp, using a strainer, then pat dry with paper towels. Pat salmon dry with paper towels. Combine remaining Cajun Spice Blend, remaining lemon juice, 1 tbsp hot sauce (NOTE: Reference Heat Guide.) and 1 tbsp oil in the same large bowl (from step 2). Season with salt and pepper. Brush salmon with half the marinade. Add shrimp to the bowl with remaining marinade and toss to coat.
Place veg pouch on one side of grill, close lid and grill over medium-high heat, until tender, 18-20 min. When veg is halfway done, arrange a sheet of foil on the other side of grill. Add salmon to foil. Close lid and grill until salmon is cooked through, carefully flipping once, 4-5 min per side.** Add shrimp to grill. Cook, flipping once, until cooked through, 2-3 min per side.** (TIP: Don't overcrowd your grill! Grill seafood once veg is done if there isn't enough space on the grill.)
Divide veg between plates. Top with shrimp and salmon. Sprinkle remaining parsley over top. Serve lemon garlic butter and any remaining hot sauce on the side, for dipping.
