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Garlic Butter and Shrimp Foil Packs

Prep 10 min
Total 25 min
Servings 4

This delicate grilled shrimp dinner comes together in a flash, thanks to an easy foil-pack technique and simple list of ingredients. ...MORE+ LESS-

By Tieghan Gerard

September 20, 2016

Ingredients

roll (1 lb) refrigerated polenta, cut into 1/2-inch slices

tablespoons olive oil

Salt and pepper, to taste

lb uncooked deveined peeled shrimp

tablespoons butter, melted

cup fresh parsley, chopped

cloves garlic, grated or finely chopped

Juice of 1 lemon, plus lemon wedges for serving

Pinch of crushed red pepper flakes

Additional chopped fresh parsley

Steps

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1

Heat gas or charcoal grill.
2

Place large sheet of heavy-duty foil or double layer of regular foil on work surface. Rub foil with a little olive oil.
3

Arrange slices of polenta in center of foil. Drizzle with olive oil; sprinkle with salt and pepper.
4

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.
5

Bring short ends of foil together, and fold twice to seal; fold in sides to seal, leaving room for steam.
6

Place packets on grill over medium-high heat. Cover grill; cook 10 to 15 minutes or until shrimp are pink.
7

Remove from grill; unwrap and top with additional fresh parsley and lemon wedges.

Expert Tips

I find it best to use large, heavy-duty foil.
The polenta slices can also be cooked directly on the grill if you'd prefer.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 340
Calories from Fat: 170

% Daily Value

Total Fat: 19g; 29%
Saturated Fat 8g 42% Trans Fat 0g
Cholesterol: 185mg; 62%
Sodium: 200mg; 8%
Potassium: 360mg; 10%
Total Carbohydrate: 20g; 7%
Dietary Fiber 2g 8% Sugars 0g
Protein: 22g

% Daily Value*:

Vitamin A: 35%; 35%
Vitamin C: 25%; 25%
Calcium: 10%; 10%
Iron: 10%; 10%

Exchanges:

0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;