I bring you #8 from our list of 50 Grill Packets.
Let me tell you, they were amazing. I followed the steps from Food Network, but I have a few tips that I want to share that I think would make things easier than the mini book outlines.
Serves 2-4, depending on how you plate it. Nate and I ate the pound between us for dinner with a few sides. I can see this being a yummy starter too.
- 1 lb shrimp (they pictured unpeeled shrimp, but I would have purchased uncooked, peeled shrimp if Target had them in stock)
- 4 Tbsp butter, softened to room temperature
- 2 garlic cloves, chopped (or pressed if you're me and love the taste of garlic, but don't like the smell on my hands)
- 1 c chopped parsley
- juice of one lemon
- S&P to taste
This isn't exactly how FN suggests, but this is how I would do it next time.
- Season shrimp with salt and pepper - divide and center into 2 foil packets.
- Mix together the butter, garlic, parsley and lemon juice. The lemon juice and oily butter won't exactly combine, but do your best to work it all together. (my photos don't have parsley because I am personally not a fan)
- Dot garlic butter mixture onto shrimp packets
4. Roll and seal, allowing room for steam - these babies will come off the grill like balloons with all the moisture inside.
5. Cook over high heat for 8 minutes
6. Serve hot, with crusty bread to soak up all the extra (and super delicious) garlic and melted butter
So simple, with so few dishes to wash. What's not to love?!