FOIL PACK SHRIMP BUNDLES
Unwind and unwrap with our foil-pack shrimp. Shrimp, green beans, rice and sun-dried tomatoes are bundled and grilled in these Foil Pack Shrimp Bundles.
Provided by My Food and Family
Categories Home
Time 27m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat grill to medium-high heat.
- Place beans in large microwaveable bowl. Add water. Microwave on HIGH 5 min., stirring after 3 min.; drain. Return beans to bowl. Add rice, cheese and tomatoes; mix lightly.
- Whisk dressing, lemon zest, juice and mustard until blended. Reserve 2 Tbsp. dressing mixture. Add remaining to bean mixture; mix lightly. Spoon onto 6 large sheets heavy-duty foil with sides slightly rolled up; top with shrimp and reserved dressing. Fold foil to make 6 packets.
- Grill 10 to 12 min. or until shrimp turn pink and rice mixture is heated through. Cut slits in foil to release steam before opening packets.
Nutrition Facts : Calories 310, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 125 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 22 g
FOIL-PACKET SHRIMP BOIL
The beauty of a foil-pack is that it traps all the juices and flavors of a meal in a tidy bundle. In this recipe, as the shrimps cook, their natural juices combine with butter, white wine and other seasonings to create an abundant pool of broth perfect for dipping crusty bread into.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a grill to medium. Microwave the potatoes until softened but not fully cooked, about 5 minutes. Let cool a few minutes, then dice.
- Put 4 tablespoons butter in a large microwave-safe bowl and microwave until melted. Add the potatoes, corn, garlic and Old Bay and toss well; season lightly with salt and pepper.
- Tear off four 18-inch-long sheets of foil. Divide the vegetables among the foil sheets, piling them in the middle. Add the shrimp to the same bowl. Sprinkle with the lemon zest and a pinch of salt and pepper; toss well. Add the shrimp to the vegetable piles.
- Drizzle 2 tablespoons wine over each pile of vegetables and shrimp. Cut the remaining 2 tablespoons butter into 4 pieces and add a piece to each pile. Bring the short ends of the foil together and fold twice; fold in the sides to form a packet.
- Grill the foil packets until the potatoes are tender and the shrimp is cooked through, 15 to 20 minutes. Remove from the grill and let stand 5 minutes. Carefully open the packets and sprinkle with the parsley; serve with the lemon wedges.
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