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Shrimp and Corn Broiler Dinner

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Shrimp and Corn Broiler Dinner

Provided by:
total prep 413 calories/serving


  • large shrimp, unshelled
  • 1/2 cup bottled barbecue sauce
  • 1 tsp dried thyme
  • 4 ears corn in husks (no need to remove silk), husk and silk cut off ends of ears
  • 1 long loaf (8 oz) Italian bread, cut in half lengthwise
  • 2 Tbsp vegetable oil
  • 11/2 tsp Creole seasoning or chili powder


  • Remove broiler pan with broiler-pan rack from oven. Position an oven rack close to broiler. Heat broiler.
  • Put shrimp, barbecue sauce and thyme in a bowl; toss to mix and coat. Place corn directly on oven rack; broil 2 minutes, ­turning ears once (husks will scorch, that’s OK). Using tongs, transfer corn to broiler-pan rack.
  • Add shrimp in a single layer. Broil 4 minutes, turning corn after 2 minutes. Turn shrimp and corn over; broil 3 minutes longer, or until corn is tender and shrimp are cooked through. Remove to a serving platter.
  • Meanwhile brush cut sides of bread with oil; sprinkle with Creole seasoning. Place on broiler-pan rack; broil 11⁄2 minutes, or until toasted.
  • To serve: Holding hot corn with a kitchen towel, remove husk and silk (they come off easily), and cut bread in pieces. Let diners peel their own shrimp.