Cajun Barramundi & Garlic Shrimp

🥘 Ingredients

• Cajun spice blend
  2 tbsp
• barramundi
  20 oz
• black
• butter
  2 tbsp
• chili lime butter
  4 tbsp
• cooking oil
  4 tsp
• corn
  1 unit
• dijon mustard
  2 tsp
• edamame
  8 oz
• garlic powder
  4 tsp
• grape tomatoes
  8 oz
• hot sauce
  2 tsp
• mayonnaise
  1/2 c
• paprika
  1 tsp
• potatoes
  24 oz
• salt
• scallions
  4
• shrimp
  20 oz
• sugar
  1/2 tsp
• veggie stock concentrate
  4 unit

🍳 Cookware

• grill
• grill pan
• large
• plastic
• small
• large
• paper
• small
• paper
• aluminum

1. 

   1

   Preheat a well-oiled grill to medium-high heat. (TIP: If using a grill pan , you’ll heat it in step 5.) Wash and dry all produce.
2. 

   2

   Cut potatoes into 1/2-inch-thick wedges. Trim and thinly slice scallions , separating whites from greens. Drain corn . Halve grape tomatoes lengthwise.

   potatoes: 24 oz, scallions: 4, corn: 1 unit, grape tomatoes: 8 oz
3. 

   3

   Place potatoes in a large microwave-safe large bowl; cover tightly with plastic wrap. Microwave until tender, ⏱️ 5 minutes (or ⏱️ 7 minutes for 4 servings). Uncover; drain any excess water. Toss with a drizzle of cooking oil , salt , and black pepper.

   cooking oil: 4 tsp, salt, black
4. 

   4

   Meanwhile, in a small bowl, combine mayonnaise , hot sauce , half the dijon mustard (all for 4), half the paprika (all for 4), and 1/4 tsp sugar . Season with salt and pepper.

   mayonnaise: 1/2 c, hot sauce: 2 tsp, dijon mustard: 2 tsp, paprika: 1 tsp, sugar: 1/2 tsp
5. 

   5

   Heat a drizzle of oil in a large pan over medium-high heat. Add edamame , scallion whites, half the corn (all for 4 servings), and a pinch of salt. Cook, stirring, until lightly browned, ⏱️ 2 minutes – ⏱️ 3 minutes .

   edamame: 8 oz
6. 

   6

   Add the veggie stock concentrate , half the Cajun spice blend , and 1/4 cup water (1/3 cup for 4). Cook until tender and water has evaporated, ⏱️ 2 minutes – ⏱️ 3 minutes .

   veggie stock concentrate: 4 unit, Cajun spice blend: 2 tbsp
7. 7

   Stir in the grape tomatoes and 1 tbsp butter (2 tbsp for 4); season with salt and pepper. Remove from heat; cover w/ lid to keep warm.

   butter: 2 tbsp
8. 8

   Pat barramundi dry with paper towels; drizzle with oil and rub to coat. Season all over with the remaining Cajun spice blend, salt, and pepper.

   barramundi: 20 oz
9. 9

   Place half the chili lime butter in a second small bowl. Microwave until melted, ⏱️ 30 seconds .

   chili lime butter: 4 tbsp
10. 10

    Rinse the shrimp under cold water; pat dry with paper towels. Place in the center of a large sheet of aluminum foil; toss with melted chili lime butter, garlic powder , and a pinch of salt and pepper. (Optional: skip the pictured pouch; cook shrimp in a buttered pan in step 5.)

    shrimp: 20 oz, garlic powder: 4 tsp
11. 11

    Grill the potatoes (cut side down) and the sealed shrimp that, includes both! Add the potatoes, cut sides of quarter. Grill potatoes ⏱️ 4 minutes to tender, and grill shrimp ⏱️ 9 minutes (or ⏱️ 4 minutes per side for the fish). Grill the barramundi ⏱️ 5 minutes per panel.
12. 12

    Remove from heat. Return potatoes to the bowl; toss with remaining chili lime butter, and cover.
13. 13

    Stir the remaining scallion greens into the succotash.
14. 14

    Divide the shrimp, barramundi, potatoes, and succotash between plates. Top the shellfish and fish with the extra scallion greens. Serve with the remaining remoulade on the side for dipping.