GRILLED SHRIMP FOIL PACKETS WITH HERB BUTTER BLEND
Yields 6 to 8 grill packets. PREP TIME includes refrigeration time for the herb butter blend. Recipe makes a good amount of herb butter. You can enjoy with with grilled vegetables and grilled meats, more seafood and even with grilled bread, yum! Delicious! Just keep stored in the fridge*.
Servings: 6
Equipment
- aluminum foil
Ingredients
For the Herb Butter:
For the Foil Packets:
- 18 to 20 large shrimp peeled and deveined, with the tails on (raw, uncooked)
- 1/2 lb. baby medley potatoes cut into small pieces
- 2 ears corn cut crosswise into 4 pieces each (see video for size)
- 1 medium zucchini cut into pieces
- assortment red and yellow cherry tomatoes
- kosher salt
- ground black pepper
- 1 lemon sliced into thin wedges
Instructions
For the Herb Butter:
- Using a medium mixing bowl, mix together all the ingredients until combined. Transfer herb butter spread to plastic wrap. Form and shape into a log, cover with the plastic wrap and twist the sides to close. Refrigerate for at least 1 to 2 hours, or overnight.
For the Foil Packets:
- Preheat your gas or charcoal grill over high heat. Prep 6 to 8 sheets of foil about 12 to 15 inches long. Place everything in the center of your foil sheet. Start with a few pieces of shrimp**, top with a heaping tablespoon of the herb butter, add some potatoes, 1 to 2 pieces of corn, some zucchini and some cherry tomatoes. Season with salt and pepper and squeeze the lemon over the top and place a lemon wedge inside as well.
- To fold the foil packets: lift up the bottom end of the foil and cover shrimp and potato mixture and fold over the top part of the foil to close. Fold over the top one more time and then, fold over the sides to close and secure. Alternatively, you can fold over from the bottom to the top, fold over the sides and then close the top. Repeat until all the foil packets are made.
- Place foil packets on to the grill and lower the lid to close the grill. Cook until just cooked through, for about 12 to 15 minutes. Depending on your grill, you may need to cook the packets for longer. To check, open the grill, and using tongs, carefully open a packet to check. When finished, use tongs to carefully remove all of the packets off the grill and onto plates. Open carefully and enjoy! Serve with more herb butter if desired.
Notes
How to cook in the OVEN: If you don't have a grill, you can also place these foil packets into your oven. Cook at 425 for about 15 minutes. Enjoy!
*If you know you're not going to use the herb butter soon, you can store in the freezer. Herb butter will keep in the refrigerator for up to 2 months. You can freeze the herb butter to store for longer. If freezing: Transfer herb butter to wax or parchment paper and wrap securely. Then, place wrapped herb butter into a freezer bag and freeze for up to six months.
**If you are concerned about the shrimp overcooking, don't add the shrimp initially. Fold packets and place onto the hot grill. Open and add the shrimp towards the last 5 to 6 minutes, close foil packets and continue cooking until the shrimp is pink and cooked to your liking.