Shrimp Veggies Foil Packets Recipes

GARLIC SHRIMP FOIL PACKS

Steps:

• Add all the ingredients to a large bowl. Mix to combine.
• Place four 18x12-inch pieces of heavy aluminum foil on counter. Place the shrimp and veggie mixture on the foil. Fold the foil over the shrimp to seal.
• Grill or bake at 400 degrees for 15-20 minutes or until shrimp and vegetables are cooked through. Serve with rice, bread or salad.

SHRIMP AND SUMMER VEGGIE FOIL PACKS

Steps:

• Preheat a grill over medium-high heat to 425 degrees.
• Cut 8 sheets of 12 by 14-inch heavy duty aluminum foil. Use two sheets of foil per packet.
• To a large mixing bowl add zucchini, squash, tomatoes, bell pepper, red onion, corn and shrimp.
• Drizzle over olive oil then sprinkle over garlic, 1 tsp salt, 1/2 tsp pepper, paprika, celery seed, thyme and cayenne pepper.
• Toss mixture well to evenly coat.
• Layer two sheets of foil per packet, with the first sheet of foil laying in opposite direction of the second. Divide mixture among double lined foil adding it to the center in a rectangular shape.
• Wrap up sides of first sheet of foil and roll edges several times to seal, then place second sheet going opposite length and wrap while rolling edges to seal.
• Grill until shrimp is cooked through, about 12 - 14 minutes, while filliping packets over to opposite side once halfway through grilling.
• Carefully open packets as steam will escape. Sprinkle with parsley and serve with lemon juice for spritzing.
• Recipe source: Cooking Classy

SHRIMP AND VEGGIE PACKETS

Steps:

• Preheat the oven to 400 degrees F. Lay out 4 pieces of parchment paper, 16 inches long and the width of your roll.
• Toss the peppers, celery, leek and shallot with 1 tablespoon of the oil, 1/4 teaspoon salt, and pepper to taste. Divide evenly and place on one half of each parchment piece.
• Toss the shrimp with the remaining tablespoon oil, the thyme, herbs de Provence and salt to taste. Divide evenly and put on top of the vegetables on the parchment. Put a lemon round on each and drizzle each with 1 teaspoon of wine or water.
• Fold the parchment paper over the ingredients, crimping and folding to seal, making parchment packages. Arrange the packages on a baking pan and bake until the shrimp are cooked through, 10 to 15 minutes. Cut a slit in each packet to release the steam, then open the packets. Drizzle each with olive oil and sprinkle with parsley.
• Serve immediately.

FOIL-PACKET SHRIMP BOIL

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.

SHRIMP VEGGIES FOIL PACKETS

Steps:

• Preheat grill or oven to 425 degrees F (220 degrees C). Cut four sheets of foil, about 12-inches long.
• Toss Asparagus (1 cup), Corn (2 ear), Salt (to taste), Large Shrimp (1.5 pound), Olive Oil (2 tablespoon), Broccoli (1 cup), Sweet Potato (1 pound), Ground Black Pepper (to taste) and Cajun Seasoning (4 teaspoon). Divide the mixture into the foil sheets.
• Put the ingredients in a single layer. Fold the sides of the foil and seal the packets well. Place foil packets on the grill or in the oven and cook until just cooked for about 12-15 minutes.
• Tear open the foil. Garnish with Fresh Parsley (2 tablespoon) before serving.