Grilled Beer and Butter Shrimp with Potatoes
1 1/2 lb. small potatoes, halved
1 med. red onion, cut into wedges
3 TB. unsalted butter, cut into pieces
Kosher salt
1 12 oz. bottle lager beer
1 1/2 lbs. large shrimp, peeled and deveined (tails left on)
3/4 tsp. Old Bay Seasoning
1/4 cup chopped fresh parsley
1. 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 2 TB. butter and sprinkle with 1/2 tsp. salt; pour in about 2/3 of the beer. Lay another large sheet of foil on top; crimp the edges to seal.
2. Set the foil packet on the grill; cover and cook until the potatoes are fork- tender, 20 to 25 minutes.
3. 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 TB. butter, sprinkle with the Old Bay and pour in the remaining beer. Top with another sheet of foil; crimp the edges to seal.
4. 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. Serves 4
Source: Food Network mag. July 2013
1 1/2 lb. small potatoes, halved
1 med. red onion, cut into wedges
3 TB. unsalted butter, cut into pieces
Kosher salt
1 12 oz. bottle lager beer
1 1/2 lbs. large shrimp, peeled and deveined (tails left on)
3/4 tsp. Old Bay Seasoning
1/4 cup chopped fresh parsley
1. 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 2 TB. butter and sprinkle with 1/2 tsp. salt; pour in about 2/3 of the beer. Lay another large sheet of foil on top; crimp the edges to seal.
2. Set the foil packet on the grill; cover and cook until the potatoes are fork- tender, 20 to 25 minutes.
3. 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 TB. butter, sprinkle with the Old Bay and pour in the remaining beer. Top with another sheet of foil; crimp the edges to seal.
4. 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. Serves 4
Source: Food Network mag. July 2013
