From Food Network. Super fast and summery version of shrimp scampi and clean-up is a breeze! Serves 4. I served with Baked Feta Pasta (blog: 7/17/22 label: pasta)
Ingredients:
- 2 pounds thawed shrimp, peeled and deveined and tails removed
- 6 tablespoons unsalted butter, cut into cubes
- 2 tablespoons dry white wine
- 4 cloves garlic, chopped
- zest and juice of one lemon
- 1/2 teaspoon red pepper flakes
- lemon pepper or salt and pepper to taste
- 1/2 cup fresh parsley leaves, chopped
Directions:
You can either cook on the outdoor grill set to high heat or in the oven at 425-degrees.
Layer two 18"-long pieces of foil on top of each other (for oven I used a single piece).
Put the shrimp, butter, wine, garlic, lemon zest and juice in the center of the foil.
Sprinkle with red pepper flakes and seasoning of choice.
Bring the long sides of the foil together in the middle and fold them over each other to seal. Fold each of the short sides up, making sure packet is completely sealed.
Place on grill or in oven for about 9 minutes.
Sprinkle with fresh parsley.
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