| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
|
Seafood, Main dish |
4 |
Servings |
INGREDIENTS
| 1 |
|
REYNOLDS Oven Bag (large size-14 x 20-inch) |
| 1 |
tb |
All-purpose flour |
| 1 |
lb |
Unpeeled large fresh shrimp, peeled and deveined |
| 1/4 |
lb |
Smoked turkey sausage, sliced |
| 2 |
sm |
Ears corn, cut in half crosswise |
| 1 |
cn |
(15-ounce) whole potatoes, drained |
| 1 |
md |
Onion, cut into wedges |
| 1 |
cn |
(10 1/2-ounce) condensed chicken broth, undiluted |
| 2 |
tb |
Butter or margarine, cut into pieces |
|
|
Hot sauce |
|
|
Garnish: Chopped fresh parsley |
INSTRUCTIONS
Preheat oven to 350°. Place oven bag in 13- x 9-inch baking dish. Add
flour; twist end, and shake. Add shrimp and next 6 ingredients to bag.
Squeeze bag to blend ingredients. Arrange in a single layer. Close bag with
nylon tie; cut 6 (1/2-inch) slits in top of bag. Bake at 350° for 20 to 25
minutes or until shrimp are opaque and corn is tender. Serve in shallow
bowls with hot sauce, and garnish, if desired.
Posted to MM-Recipes Digest V4 #188 by Julie Bertholf
<[email protected]> on Jul 18, 1997
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