Grilled shrimp and corn casserole - University of Ottawa Heart Institute Patient Alumni Association

Ingredients

• 1 1/2 lb (750 g) mini potatoes, halved
• 1/3 cup (75 mL) sodium reduced vegetable broth or water
• 3 tbsp (45 mL) chopped fresh parsley, divided
• 1/2 tsp (2 mL) pepper
• 1 tbsp (15 mL) canola oil
• 2 cobs of corn, husked, each cut into 4 pieces
• 1 tsp (5 mL) chili powder
• 1 lb (500 g) large (21/25) peeled shrimp, thawed
• 1 tomato, diced
• 4 cloves garlic, minced
• 1/4 tsp (1 mL) cayenne