Southern Seafood Cookout
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Southern Seafood Cookout

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!

Tags:
Spicy
Allergens:
Seafood/Fruit de Mer
Fish
Crustacean/Crustacé
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Calories940 kcal
Fat48 g
Saturated Fat17 g
Carbohydrate78 g
Sugar12 g
Dietary Fiber12 g
Protein56 g
Cholesterol280 mg
Sodium2660 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Strainer
Zester
Large Bowl
Aluminum Foil
Measuring Spoons
Non-Stick Pan
Paper Towel
Silicone Brush
Tongs

Instructions

Prep veggies
1

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.

Prep veggie pouch
2

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.)

Make lemon garlic butter
3

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.

Prep seafood
4

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.

Grill veg and seafood
5

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.)

Finish and serve
6

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.