Grilled shrimp and corn casserole | Heart and Stroke Foundation
This spiced-up grill casserole is perfect for your backyard get together. Follow our step-by-step video. Recipe provided by Canola Eat Well.
Keywords
- recipe video
- fall recipe
- shrimp
- corn
- casserole
- canola oil
- Canola Eat Well
- Heart & Stroke
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
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