We are celebrating Grilled Fish/Seafood this month with the Fish Friday Foodies......
Stacy of Food Lust People Love is hosting our group this month and asked us all to share a recipe cooked outdoors. It could be over gas or coals as long as it was on a grill. Count me in coach. We grill nearly daily during the summer months.
Here is what the others grilled up to share today.........
- Campfire Salmon from Culinary Adventures with Camilla
- Grilled Gumbo from Palatable Pastime
- Grilled Parma-wrapped Stuffed Sardines from Food Lust People Love
- Grilled Salmon Sandwiches with Basil Dill Sauce from Karen's Kitchen Stories
- Provencal Shrimp and Veggies in Foil from A Day in the Life on the Farm
- Spicy Grilled Shrimps With Pea Risotto from Sneha's Recipe
It is the marinade that makes this dish so wonderful. Olive oil, lots of garlic, and Herbs de Provence are combined and tossed with the shrimp and vegetables right in the foil packet meaning no dirty pans to clean up afterwards.
I lined a baking sheet with foil making sure it was large enough to create a packet covering the contents and allow steam to build.
You want to make sure your vegetables are diced small enough that they will cook tender in just 15-20 minutes so that your shrimp stay nice and tender.
Slice up a fresh crispy baguette. Open a bottle of Provence Rose wine. Carpe Diem!!
Yield: 6 servings
Provencal Shrimp with Vegetables in Foil
prep time: 15 Mcook time: 20 Mtotal time: 35 M
Colorful, healthy, nutritious and delicious, this easy one packet dinner is ready in minutes. Gorgeous to look at and even better to eat!!
ingredients:
- 1 1/2 lbs Large Shrimp, peeled and deveined
- 2 zucchini, cut into bite size dice
- 2 summer squash, cut into bite size dice
- 1 pt. cherry tomatoes, halved
- 1/2 small red onion, sliced
- 1/4 c. olive oil
- salt and pepper to taste
- 2 t. Herbs de Provence
- 2 cloves garlic, minced
- 2 T. dry white wine (I used the Rose I served with dinner) or lemon juice
instructions:
How to cook Provencal Shrimp with Vegetables in Foil
- Whisk together the oil, wine or lemon juice, salt, pepper and herbs in a small bowl.
- Line a baking sheet with a double layer of aluminum foil, making sure it is large enough to fold into a packet. Place the shrimp and vegetables onto the aluminum foil, drizzle with the oil mixture and toss to coat. Enfold the ingredients into the foil making a loose but completely sealed packet.
- Heat a grill to hot, place the packet over indirect heat, lower the temperature and close the grill. Let packet cook for 15-20 minutes until shrimp are pink and veggies are tender.
Calories
235.55
235.55
Fat (grams)
11.25
11.25
Sat. Fat (grams)
1.90
1.90
Carbs (grams)
5.21
5.21
Fiber (grams)
1.08
1.08
Net carbs
4.13
4.13
Sugar (grams)
1.69
1.69
Protein (grams)
26.88
26.88
Sodium (milligrams)
1126.53
1126.53
Cholesterol (grams)
239.27
239.27
Property of A Day in the Life on the Farm
I adore a no-pots-to-clean meal! What a lot of lovely flavors you've got going in there, Wendy. Delicious!
ReplyDeleteThanks Stacy, it really was.
DeleteOh my heavens.... I need a plate of this asap. Love the no mess method too.
ReplyDeletePerfect summertime meal Karen.
DeleteMake a delicious and healthy meal, no extra plates or dishes to wash.
ReplyDeleteYep, perfect for the summer Sneha.
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