Grilled Shrimp with Artichokes in Foil

Votes: 4

Photo of the dish: Ryan Dausch

Time: 40 min.
Complexity: easily
Servings: 4

Grilled Shrimp with Artichokes in Foil - A Detailed Recipe.

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:

700 g large peeled shrimp
2 tbsp. breadcrumbs
1/4 cup plus 1 teaspoon olive oil
1 teaspoon finely grated lemon zest plus 1 lemon, thinly sliced
5 cloves garlic (1 grated, 4 crushed)
2 tbsp. l. grated parmesan cheese
250 g frozen artichokes, defrosted
4 sprigs of fresh oregano
4 tbsp (60 g) butter
1/4 teaspoon red pepper flakes
1/4 cup finely chopped parsley
1/2 cup dry white wine

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat the grill to medium-high. Combine the breadcrumbs and 1 teaspoon of olive oil in a small skillet over medium heat; cook, stirring, until golden brown, about 5 minutes. Transfer to a small bowl and let cool. Toss with lemon zest, garlic, and cheese.
Tear off 4 large sheets of heavy-duty foil. Divide the artichokes among the sheets. Sprinkle with salt and top with oregano sprigs and a few lemon slices; add 1 tablespoon (15 g) of butter per serving.

Sprinkle the shrimp with salt and top with lemon slices. Sprinkle the shrimp with pepper flakes, parsley, and garlic; drizzle with wine and the remaining 1/4 cup olive oil. Bring the two opposite ends of the foil together and wrap them twice. Fold and seal the remaining ends of the foil, leaving an opening for steam to escape.