3/4 pounds large shrimp, peeled and deveined (tails left on) lef
3/8 teaspoon Old Bay Seasoning
1/8 cup chopped fresh parsley
Instructions
Preheat a grill to medium high. Stack 2 large sheets of heavy-duty foil; spread the potatoes and onion wedges in the center. Fold up the sides to form a bowl shape. Dot the vegetables with 1 tablespoons butter and sprinkle with 1/4teaspoon salt; pour in about two-thirds of the beer. Lay another large sheet of foil on top; crimp the edges to seal.
Set the foil packet on the grill; cover and cook until the potatoes are fork-tender, 20 to 25 minutes.
Meanwhile, stack 2 more large sheets of foil and spread the shrimp in the center. Fold up the sides to form a bowl shape. Dot the shrimp with the remaining 1/2 tablespoon butter, sprinkle with the Old Bay and pour in the remaining beer. Top with another sheet of foil; crimp the edges to seal.
When the vegetables are almost done, add the shrimp foil packet to the grill; cover and cook until the shrimp are pink, 6 to 8 minutes. Sprinkle the vegetables with the parsley, and salt to taste. Serve with the shrimp and the cooking liquid from the packets.
Per serving- Calories 418; Fat 12 g (Saturated 6 g); Cholesterol 283 mg; Sodium 526 mg; Carbohydrate 33 g; Fiber 4 g; Protein 38 g
Modified from original recipe for 4 servings
Originally Submitted
6/23/2013
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