Total Time
45mins
Prep 35 mins
Cook 10 mins

Cuisine at Home, Issue 46. These little packets are wondeerful! A wonderful dish for rice to catch all the sauce.

Ingredients Nutrition

Directions

  1. Preheat grill to medium.
  2. To prepare packets, tear a piece of foil to make a 20 x 12" sheet.
  3. Fold the sheet in half to form an 10 x 12" piece, then fold in half again.
  4. Saute garlic, herbs, flour, paprika, tomato paste, cayenne, and Old Bay in butter in a saucepan over medium heat about 2 minutes.
  5. Add clam juice, honey, Worcestershire, lemon juice, salt, pepper, and Tabasco.
  6. Simmer to reduce and thicken slightly, about 5 minutes.
  7. Transfer 1/2 cup sauce to a bowl to cool; keep remaining sauce warm on the stove.
  8. Toss shrimp in cooled sauce. Place a slice of buttered bread on half of each piece of prepared foil.
  9. Divide sauce-coated shrimp among bread slices.
  10. Top each with two slices of lemon and a bay leaf.
  11. Loosely fold the other of foil half over the filling until the ends meet.
  12. Tightly close the three open sides of the packet using a “double fold”—fold each seam over twice, firmly creasing to seal.
  13. Grill 8–10 minutes, or until shrimp are cooked through.
  14. Stir scallions into the sauce.
  15. Open packets and drizzle with warm sauce before serving.

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