Grilled Shrimp and Asparagus With Dill Butter
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 453.59 g medium shrimp (fresh or frozen)
- 453.59 g fresh asparagus
- 59.14 ml butter, softened
- 14.79 ml fresh dill, chopped or 4.92 ml dried dill
- 14.79 ml dry white wine
- 2.46 ml lemon zest
- 0.61 ml salt
- 0.61 ml pepper
- 1 medium leek, thinly sliced (roots and tough, dark green leaves removed)
- 709.77 ml cooked pasta or 709.77 ml cooked rice
directions
- Preheat grill.
- Thaw shrimp (if frozen), peel and devein shrmp, removing tails if desired.
- Rinse shrimp and pat dry with paper towels, set aside.
- Snap off and discard woody bases from asparagus.
- Cut asparagus diagonally into 2-inch pieces.
- In a small bowl, stir together the butter, dill, wine, lemon zest, salt and pepper; set aside.
- Fold a 36x18-inch piece of heavy duty foil in half to make an 18-inch square.
- Place shrimp, asparagus, and leek in center of foil and top with dill butter mixture.
- Bring up opposite edges of foil and seal with a double fold.
- Fold remaining edges together to completely enclose shrimp mixture, leaving space for steam to build.
- Grill covered over medium heat 15 minutes or until shrimp are opaque, turning packet once.
- Serve over pasta or rice, drizzle with juices from foil packet.
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RECIPE SUBMITTED BY
After graduating from college in spring of 2007, I am now working as a Traffic Engineer. Now that I have free time instead of homework, I've been trying all sorts of new recipes that are more involved.
I am always trying to get healthy food into my husband and 7-year old step-son. I am slowly wearing on them, both of them will finally eat vegetables with every dinner. Both of them like helping in the kitchen, especially on mini pizza nights!
We have a 4-year old male lab/golden retriever mix and when the two "boys" get going, look out!
I participated in my in-law's family Christmas party this year by bringing almond roca. It was a huge hit and everyone wants it again next get-together! I will definately bring it again, but I don't want to give the recipe out to them because it is so easy and I like them thinking I worked by butt off!!
A cooking tragedy I once had in high school: I was making some pesto for my mom and I to have with lunch. At the time, I didn't know the difference between a clove and a bulb of garlic and I ended up putting about half a bulb of garlic in the recipe then stopped because I though "two whole bulbs would be a lot"... the recipe read 2 cloves ... Needless to say, we had bad breath for days and I never forgot what a clove was!!
I haven't tried all of my posted recipes, but if I posted them I thought they sounded good and figured I should give someone else the chance to try them before I get to them.
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