Grilled Beer and Butter Shrimp With Potatoes (Food Network Kitchens) |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1 1/2 pounds small potatoes, halved |
1 medium red onion, cut into wedges |
3 tablespoons unsalted butter, cut into pieces |
kosher salt |
1 12 -ounce bottle lager beer |
1 1/2 pounds large shrimp, peeled and deveined (tails left on) |
3/4 teaspoon old bay seasoning |
1/4 cup chopped fresh parsley |
Directions:
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 with2 tablespoons butter and sprinkle with 1/2 teaspoon salt; pour in about two-thirds 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 tablespoon 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.
5. 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
6. Photograph by Justin Walker
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