This is one of the easiest and most delicious recipes you can make on rotation for your family. There are countless recipes combining corn and shrimp, and what makes this one unique is the oven bag cooking method.
Oven bags basked in popularity back in the 70's, so I for one was surprised they are still available in the market when my beloved brother in law re-introduced them to me yonder year. They make for deliciously moist chicken and do not compromise on the roasting sear resulting from the oven.
Ingredients:
150g butter
2 Tbsp grated garlic
2 Tbsp paprika
2 tsp coriander
1 tsp cumin
1 1/2 tsp salt & pepper
2 tsp oregano
chilli powder, optional
2 lemon, juice
1 kg whole unpeeled shrimp
3 cobs corn, halved and boiled
Method:
In a pan, melt the butter and saute the grated garlic until fragrant. Add all the spices, seasoning, and oregano, and stir for a minute more.
Toss the whole shrimp and the boiled corn in the spice mix then divide equally into two oven bags.
Seal the bags well and bake in a preheated 450F oven for 30 minutes.
Empty the contents of the bags into your serving dish and serve.
I recommend some plain rice to maximize on the delicious sauce.
صحة و عافية
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