| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Main dish, Seafood | 4 | Servings | |
INGREDIENTS
| 1 | REYNOLDS Oven Bag, large | |
| size-14 x 20-inch | ||
| 1 | T | All-purpose flour |
| 1 | lb | Unpeeled large fresh shrimp |
| peeled and deveined | ||
| 1/4 | lb | Smoked turkey sausage |
| sliced | ||
| 2 | Ears corn, cut in half | |
| crosswise | ||
| 1 | 15-ounce whole potatoes | |
| drained | ||
| 1 | Onion, cut into wedges | |
| 1 | 10 1/2-ounce condensed | |
| chicken broth undiluted | ||
| 2 | T | Butter or margarine, cut |
| into pieces | ||
| Hot sauce | ||
| Garnish: Chopped fresh | ||
| parsley |
INSTRUCTIONS
Preheat oven to 350ø. 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 350ø 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 <jewel1@ix.netcom.com> on Jul 18, 1997
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