JAMAICAN JERK SHRIMP IN FOIL
This one speaks for itself. Spicy shrimp in a jerk seasoning cooked in foil.
Provided by JOHN MITSCHKE
Categories World Cuisine Recipes Latin American Caribbean
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat a grill for medium-high heat.
- Combine soy sauce, vinegar, onion, olive oil, green onions, thyme, habanero peppers, sugar, nutmeg, allspice, and cloves in a food processor; blend for about 15 seconds to make the jerk seasoning.
- Shape foil into a bowl. Add shrimp and pour in enough jerk seasoning to cover. Place the foil bowl on the grill. Seal the top, leaving a small opening. Grill until pink, stirring occasionally, about 10 minutes. Pour shrimp into a medium bowl.
- Heat the remaining sauce in a small saucepan over medium heat, 2 to 3 minutes. Spoon sauce over shrimp.
Nutrition Facts : Calories 299.2 calories, Carbohydrate 15.3 g, Cholesterol 172.6 mg, Fat 16.2 g, Fiber 3.1 g, Protein 23.6 g, SaturatedFat 2.9 g, Sodium 3814 mg, Sugar 6.7 g
SHRIMP IN FOIL
Steps:
- Combine olive oil, parsley, garlic, salt, black pepper, and red pepper flakes in a bowl. Add shrimp and mix well. Set aside to marinade for 10 minutes.
- Preheat an outdoor grill for high heat.
- Lay out a large piece of aluminum foil and fold in half. Fold up edges to create a pouch in the middle. Place marinated shrimp in the middle and drizzle with lemon juice. Lightly close pouch.
- Cook on the hot grill until shrimp are pink and cooked through, 8 to 10 minutes. Serve with lemon wedges.
Nutrition Facts : Calories 342.9 calories, Carbohydrate 6 g, Cholesterol 172.6 mg, Fat 28.2 g, Fiber 2.5 g, Protein 19.6 g, SaturatedFat 4 g, Sodium 247.5 mg, Sugar 0.2 g
BAKED SHRIMP IN FOIL
Make and share this Baked Shrimp in Foil recipe from Food.com.
Provided by Tammy Scott Saunde
Categories Free Of...
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- 1. Let the stick of butter soften in a bowl until it is VERY soft.
- 2. Coarsely chop the parsley and cut into the soft butter.
- 3. Add garlic, onion, hot sauce, pepper, salt and blend until the parsley seems well incorporated.
- 4. Juice ONE lemon and cut the other two into slices. Add lemon juice to the mixture and blend.
- 5. Add red pepper flakes to your taste.
- 6. Rinse shrimp thoroughly and leave the shells ON. Add them to the bowl and mix them in until they are evenly coated with the mixture.
- 7. Put shrimp mix into the oven bag along with the lemon slices.
- 8. If making a foil packet from sheet foil, be sure to make the foil a double layer. Seal packet of foil bag TIGHTLY and place in the refrigerator a few hours until you are ready to bake. If you are making your own packet, make it large enough to keep the shrimp in no more than two layers inside the packet.
- 9. Preheat oven to 450 degrees. Place foil bag into a cookie sheet with edges to catch any leaks.
- 10. Bake for 15 minutes, remove from oven, give the foil bag a shake to redistribute the shrimp, flip over and return to the oven for another 15 minutes.
- 11. After this 30 minutes of baking, remove the foil bag and give it a look. The shrimp should be nice and pink. If not, bake another 10 minutes and check again.
- 12. Cut open the bag with a knife and dump into a bowl to serve.
- 13. Add a nice salad and enjoy!
- 14. We make two pounds to have some leftover shrimp to make into our Low-Carb Aioli Shrimp Salad the next day!
Nutrition Facts : Calories 397.8, Fat 25.8, SaturatedFat 14.9, Cholesterol 347.5, Sodium 2171.4, Carbohydrate 10.1, Fiber 2.5, Sugar 1.8, Protein 32.9
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.
GARLIC BUTTER AND SHRIMP FOIL PACKS
This delicate grilled shrimp dinner comes together in a flash, thanks to an easy foil-pack technique and simple list of ingredients.
Provided by Tieghan Gerard
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Heat gas or charcoal grill.
- Place large sheet of heavy-duty foil or double layer of regular foil on work surface. Rub foil with a little olive oil.
- Arrange slices of polenta in center of foil. Drizzle with olive oil; sprinkle with salt and pepper.
- In medium bowl, toss shrimp with melted butter, parsley, garlic and lemon juice. Sprinkle with salt, pepper and crushed red pepper flakes. Add shrimp on top of polenta, getting all the butter out of the bowl.
- Bring short ends of foil together, and fold twice to seal; fold in sides to seal, leaving room for steam.
- Place packets on grill over medium-high heat. Cover grill; cook 10 to 15 minutes or until shrimp are pink.
- Remove from grill; unwrap and top with additional fresh parsley and lemon wedges.
Nutrition Facts : Calories 340, Carbohydrate 20 g, Cholesterol 185 mg, Fat 3 1/2, Fiber 2 g, Protein 22 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 0 g, TransFat 0 g
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