FOIL-PACKET SHRIMP PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook about 2 minutes less than the time for al dente on the package. Drain.
- Meanwhile, preheat the oven to 350 degrees F. Heat 1 tablespoon each butter and olive oil in a large skillet over medium-high heat. Add half the shrimp, season with salt and cook until they're nicely browned and opaque, 1 1/2 to 2 minutes, turning once. Remove them to a plate and set aside. Repeat with more butter and oil, the remaining shrimp and some salt.
- Reduce the heat to medium. Add the remaining 1 tablespoon each butter and olive oil to the skillet. Throw in the garlic and stir to prevent it from burning, then stir in the wine. Let the liquid reduce a couple of minutes. Stir the tomatoes with their juices, 3/4 teaspoon salt, black pepper to taste and the red pepper flakes into the sauce. Simmer for about 7 minutes.
- Grab 2 large sheets of heavy-duty foil and overlap them by about 8 inches on a rimmed baking sheet. Pour the drained pasta onto the foil. Spoon the tomato sauce and sauteed shrimp on top, making sure you include all the juices.
- Tightly wrap the foil into a packet, rolling up the sides so it won't leak. Bake for 15 minutes.
- Open the foil packet right before serving, drizzle with the warm heavy cream and sprinkle with the basil, parsley and cheese. Be sure to get some of the sauce with each serving. It's heavenly!
SEAFOOD COMBO FOIL PACKET
When it comes to grilling nothing beats seafood. And my Grilled Seafood Foil Packet will definitely kick up your grilling game and impress your friends and family with your grilling skills!
Provided by Chef Dennis Littley
Categories Entree
Time 16m
Number Of Ingredients 10
Steps:
- Start by cutting off four 16-inch pieces of Reynolds Wrap® Heavy Duty Aluminum Foil.
- Rinse clams and mussels in cold running water
- Place the Halibut (or fish of your choice) in the center of one piece of the foil. Coat both sides of the fish with olive and season with sea salt and black pepper
- Add the mussels and clams to the sides of the fish, placing the shrimp on top of the seafood and placing the garlic cloves in the shellfish.
- Bring up the long sides of the foil, so the ends meet over the food. Double fold the ends, leaving a little room for heat to circulate inside. Double fold the two short ends to seal the packet.
- Place the foil packet on top of an additional piece of foil and enclose the package. This will help prevent leaks into the grill and offer a little more protection from the heat.
- Preheat your grill to 350 degrees and place the packets on the grill grates. Close the lid and allow the packets to cook for 15 minutes. This will fully cook the fish and shrimp while steaming the clams and mussels open.
- Carefully remove the foil packets from the grill and cut them open. *The steam can burn you so take your time and be careful when opening the packets.
- Using a spatula place the fish in the center of a bowl (or plate) and place the clams, mussels, and shrimp around the fish. Pour the juice from the packet over the seafood and garnish with chopped parsley and crushed red pepper flakes.
Nutrition Facts : Calories 246 kcal, Carbohydrate 4 g, Protein 33 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 118 mg, Sodium 438 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 8 g, ServingSize 1 serving
GRILLED SEAFOOD JAMBALAYA FOIL PACKS
This version of jambalaya is grilled in foil packets, resulting in a tender stew with a slight smoky flavor.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Heat gas or charcoal grill. Cut 6 (18x12-inch) sheets of heavy-duty foil. Cook rice in water as directed on package. In large bowl, mix cooked rice and remaining ingredients. Place 1/6 of mixture (dividing shrimp and scallops evenly) on center of each sheet.
- Bring up 2 sides of foil over shrimp mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
- Place packets on grill over low heat. Cover grill; cook 12 to 15 minutes, rotating packets 1/2 turn after 6 minutes, until shrimp are pink.
- To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape.
Nutrition Facts : Calories 300, Carbohydrate 45 g, Cholesterol 130 mg, Fiber 2 g, Protein 25 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 3 g, TransFat 0 g
GRILLED HERBED SEAFOOD FOIL PACKS
Use a foolproof foil packet to cook a trio of simply delicious seafood.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat gas or charcoal grill. Spray 1 (18x18-inch) sheet of heavy-duty foil with cooking spray.
- Arrange scallops, fish pieces and shrimp on foil, placing shrimp on top. Sprinkle with marjoram, lemon peel and white pepper. Drizzle with butter and lemon juice. Bring corners of foil up to center and seal loosely.
- Place packet on grill over medium heat. Cover grill; cook 8 to 10 minutes or until scallops are white and opaque, fish flakes easily with fork and shrimp are pink. Serve seafood mixture over pasta.
Nutrition Facts : Calories 400, Carbohydrate 44 g, Cholesterol 120 mg, Fiber 2 g, Protein 30 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 0 g, TransFat 0 g
GRILLED SEAFOOD FOIL PACKS WITH LEMON-CHIVE BUTTER
Looking for a grilled seafood recipe? Then check out this shrimp, scallops and vegetables packs drizzled with butter - a wonderful dinner topped with chives.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Heat gas or charcoal grill. Cut 8 (18x12-inch) sheets of heavy-duty foil; spray with cooking spray.
- Place 4 clams, shrimp and scallops in center of each sheet; top each with 2 pieces of corn and 4 tomatoes. In small bowl, mix butter ingredients. Drizzle about 2 teaspoons butter over seafood and vegetables in each packet.
- Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
- Place packets on grill over medium heat. Cover grill; cook 15 to 20 minutes, rotating packets 1/2 turn after 10 minutes, or until clam shells have opened, shrimp are pink, and scallops are white and opaque. (Cooking time may vary depending on ingredients selected) Discard any clams that don't open.
- To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape. Top with chives.
Nutrition Facts : Calories 300, Carbohydrate 17 g, Cholesterol 145 mg, Fiber 3 g, Protein 33 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 3 g, TransFat 0 g
SEAFOOD PASTA IN FOIL PACKS RECIPE
Provided by babygirl36
Number Of Ingredients 12
Steps:
- Preheat oven to 350* FOR THE SAUCE: Cook the pasta for half the recommended cooking time. The pasta should still be very firm. In a skillet cook the garlic in the butter and olive oil for a few minutes, then pour in the wine. Allow to reduce for a couple minutes and then pour in tomatoes. Stir and season with salt and pepper and allow to cook for 10 minutes. FOR THE SEAFOOD: In skillet, heat the butter and olive oil over medium heat. Sear the scallops then the shrimp until they are nice and brown. Meanwhile, grab 2 large sheets of heavy duty foil and overlap them in the platter with a little depth. It should be large enough to hold the entire pasta dish. Mix the drained pasta with the sauce and tip onto the foil. Arrange the seafood on top. Tightly wrap the foil into a package. Bake for 15-20 minutes. Remove from the oven and keep warm until serving.
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