Grilled shrimp with vegetables in foil

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 446, total fat 20 G., saturated fats 12 G., proteins 28 G., carbohydrates 39 G., fiber 3 G., cholesterol 231 mg, sodium 928 mg, sugar 2 G.

The beauty of foil packets is that they seal in all the juices and flavors of the dish when baked. In this recipe, the shrimp's natural juices combine with butter, white wine, and seasonings to create a delicious broth in which the vegetables cook. Serve the finished packets with bread so you can dip them in the broth and enjoy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 yellow or red potatoes (about 600 g)
6 tablespoons unsalted butter
2 fresh ears of corn, cut into 1-inch thick pieces (or 4 small pieces of frozen corn)
2 cloves garlic, thinly sliced
1 tbsp Old Bay seasoning
450 g large shrimp, peeled and deveined (frozen shrimp do not need to be defrosted)
1 lemon, grate the zest and cut into slices
0.5 cups dry white wine
2 tbsp chopped fresh parsley

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: shrimps, corn, red potatoes, white wine, lemon zest, Old Bay seasoning

Cooking the dish according to the recipe:

Preheat the grill to medium-high heat. Microwave the potatoes until tender but not cooked through, about 5 minutes. Let cool for a few minutes, then dice.
Place 4 tablespoons of butter in a large microwave-safe bowl and heat until melted. Add the potatoes, corn, garlic, and Old Bay seasoning and mix well; season with a little salt and pepper.

Prepare four 45 cm long sheets of foil. Arrange the vegetables in the center of each sheet of foil. Add the shrimp to the same bowl. Sprinkle with lemon zest, a pinch of salt and black pepper, and mix well. Add the shrimp to the vegetables.
Drizzle each serving of vegetables and shrimp with 2 tablespoons of white wine. Cut the remaining 2 tablespoons of butter into quarters and add a dollop to each serving. Bring the short sides of the foil together and fold it in half; fold the sides over to form a parcel.
Grill the parcels until the potatoes are tender and the shrimp are cooked through, 15 to 20 minutes. Remove from the grill and let rest for 5 minutes. Carefully open the parcels and sprinkle with parsley; serve with lemon wedges.

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