Cajun Barramundi & Garlic Shrimp

🥘 Ingredients

• barramundi
  12 oz
• black pepper
  to taste unit
• butter
  2 tbsp
• cajun spice blend
  1 unit
• chili lime butter
  2 oz
• cooking oil
  1 tbsp
• corn
  ½ cup
• dijon mustard
  1 tsp
• edamame
  1 c
• garlic powder
  1 tsp
• grape tomatoes
  4 oz
• hot sauce
  1 tsp
• mayonnaise
  2 tbsp
• paprika
  1 tsp
• potatoes
  1 lb
• salt
  to taste unit
• scallions
  2 units
• shrimp
  8 oz
• sugar
  ¼ tsp
• veggie stock concentrate
  1 unit
• water
  ¼ cup

🍳 Cookware

• grill pan
• large microwave-safe bowl
• small bowl
• large pan
• small microwave-safe bowl

1. 

   1

   Preheat a grill pan or outdoor grill to medium-high heat. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Trim and thinly slice scallions , separating whites from greens. Drain corn . Halve grape tomatoes lengthwise.

   potatoes: 1 lb, scallions: 2 units, corn: ½ cup, grape tomatoes: 4 oz
2. 

   2

   Place potatoes in a large microwave-safe bowl . Cover tightly with plastic wrap. Microwave until tender ⏱️ 5 minutes . Uncover; drain any excess water. Toss with a drizzle of cooking oil , salt , and black pepper . Meanwhile, in a small bowl , combine mayonnaise , hot sauce , dijon mustard , paprika , and sugar . Season with salt and pepper.

   cooking oil: 1 tbsp, salt: to taste unit, black pepper: to taste unit, mayonnaise: 2 tbsp, hot sauce: 1 tsp, dijon mustard: 1 tsp, paprika: 1 tsp, sugar: ¼ tsp
3. 

   3

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add edamame , scallion whites, corn, and a pinch of salt. Cook, stirring, until lightly browned ⏱️ 2 minutes . Add veggie stock concentrate , half the cajun spice blend , and water . Cook, stirring, until tender and water has evaporated ⏱️ 2 minutes . Stir in tomatoes and 1 tbsp butter . Season with salt and pepper. Remove from heat; cover to keep warm.

   edamame: 1 c, veggie stock concentrate: 1 unit, cajun spice blend: 1 unit, water: ¼ cup, butter: 2 tbsp
4. 

   4

   Pat barramundi dry with paper towels; drizzle with oil and rub to coat. Season all over with remaining Cajun Spice Blend, salt, and pepper. Place half the chili lime butter in a second small microwave-safe bowl . Microwave until melted ⏱️ 30 seconds . Rinse shrimp under cold water; pat dry. Place in the center of a large piece of aluminum foil; toss with melted chili lime butter, garlic powder , and a pinch of salt and pepper. Cinch into a packet.

   barramundi: 12 oz, chili lime butter: 2 oz, shrimp: 8 oz, garlic powder: 1 tsp
5. 

   5

   Add potatoes, cut sides down, and shrimp packet to the grill. Grill potatoes ⏱️ 3 minutes . Grill shrimp ⏱️ 8 minutes . Grill barramundi ⏱️ 4 minutes per side. Remove from heat. Return potatoes to bowl; toss with remaining chili lime butter and cover. For a pan alternative: Cook potatoes in a large oiled pan over medium-high heat ⏱️ 3 minutes . Return to bowl; toss with half the chili lime butter. Wipe out pan. Cook barramundi in oil ⏱️ 4 minutes per side. In a second oiled pan, cook shrimp with garlic powder, salt, and pepper ⏱️ 3 minutes . Stir in remaining chili lime butter.
6. 

   6

   Stir half the scallion greens into pan with succotash. Divide shrimp, barramundi, potatoes, and succotash between plates. Top shrimp and barramundi with remaining scallion greens. Serve with remoulade on the side for dipping.