1lb.large shrimpabout 16, peeled, deveined with tails left on
20cherry tomatoeshalf red & half yellow
Cooked quinoa,cooked polenta or pasta (optional)
Garnish: chopped parsley
In a large bowl, combine garlic olive oil, butter, white wine, lemon juice, basil, red pepper flakes, salt, pepper and cheese. Add in shrimp, tomatoes, zucchini and shallot & toss to coat. Cover bowl and store in refrigerator until ready to use (at least 30 minutes or up to 2 hours).
Preheat grill to medium-high.
Place 4 large squares or rectangles of heavy duty aluminum foil on counter. They should be large enough to fit the shrimp and vegetables when folded over and sealed.
Here's where you can add your favorites. Place a polenta cake (a slice cut from a tube of polenta found at the grocery store works well here) or cooked quinoa in the center of each piece of foil. If serving over pasta do not add any extras to the packet, just cook mixture as is.
Remove mixture from refrigerator and divide equally among packets. If you have some younger children who don't eat as much you can place smaller amounts in some and make more packets. Seal by double folding over top.
Start cooking pasta, if serving, when packets are placed on grill.
Place packets directly on grill, close lid and cook 5-7 minutes per side, depending on size of shrimp. They can also be cooked at a campsite by placing packets directly in fire and cooking for about 6 minutes.
Carefully remove packets from grill. Pierce each with fork to release steam then open carefully. You can serve in the packet if camping or plate for dinner garnished with parsley.
Is this foil packet dinner healthy?
You bet! Each ingredient packs a powerful nutritional punch. The zucchini provides fiber, folates, Vitamins A & C and potassium. Tomatoes add additional fiber, vitamin C and the all important antioxidants. All these benefits contribute to lowering lower blood pressure, reducing cholesterol and minimizing the risk of certain cancers. Add shrimp to the mix, which is an excellent source of protein, low in fat and high in antioxidants and anti-inflammatory properties and you've got a win-win dinner!
What else can I serve with this packet dinner?
When preparing over an open fire on a camping trip, add a polenta patty or cooked quinoa or cauliflower to the bottom of the packet before adding the shrimp and vegetables. If preparing in your backyard, I love to pour this garlicky combination of shrimp and vegetables over a nice dish of pasta.
Can you make ahead of time?
Of course! One of the beauties of these foil packets is the ability to make them ahead of time. Just prepare, fold in foil and store in your refrigerator or a cooler until ready to cook.
What foil is the best to use for the packet?
I like to use heavy duty foil to make sure the packet is secure and doesn't leak. You can also use regular foil but double it up to make it stronger.
Why does my foil packet puff up when cooking?
As the food cooks, steam forms, and causes the packets to swell. This helps to cook the contents evenly and, since it traps the heat inside, it aids in cutting the cooking time.