Grilled Shrimp Scampi in a Foil Packet
Votes: 2
Time: 15 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 335, total fat 18 G., saturated fats 11 G., proteins 46 G., carbohydrates 2 G., fiber - G., cholesterol 410 mg, sodium 485 mg, sugar - G.
Calories 335, total fat 18 G., saturated fats 11 G., proteins 46 G., carbohydrates 2 G., fiber - G., cholesterol 410 mg, sodium 485 mg, sugar - G.
In Italian, "scampi" means Norwegian lobster, or langoustine. The same name is used for dishes made with this crustacean served with garlic butter and dry white wine. Since shrimp was the only food available to early immigrants to the United States, it became the preferred choice for Norwegian lobster. This Italian-American dish is incredibly simple. It's quick to prepare, and frying it in a foil pouch eliminates the need to constantly monitor the shrimp, turning them over, and cleanup at the end is effortless.
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.
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:
- 0.9 kg defrosted and peeled large shrimp, remove the dark stripe and tails
- 6 tbsp (90 g) butter, diced
- 2 tbsp. dry white wine
- 4 cloves garlic, crushed
- Zest and juice of 1/2 lemon
- 1/2 tsp crushed dried cayenne pepper
- 1/2 cup parsley leaves, chopped
- Pasta, rice or grilled bread, to serve
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Cooking the dish according to the recipe:
- Prepare grill for high heat.
- Place two 18-inch (46 cm) sheets of foil on top of each other. Place the shrimp, butter, wine, garlic, lemon juice, and zest in the center. Sprinkle with crushed dried cayenne pepper, 3/4 teaspoon salt, and a small amount of ground black pepper. Bring the long sides of the foil together and fold them to seal. Fold each short side over to completely seal the bag.
- Place on the grill and cook until the shrimp are cooked through and the sauce begins to simmer, about 9 minutes. Stir in the parsley and serve with pasta, rice, or toast.
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