Recipe by Boomette
I'm doing a clean-up in all my magazines and I'm posting some recipes for safe-keeping. This one is from Coup de Pouce.
Top Review by Papa D 1946-2012
"EXCELLENT" This has so much flavor for such a simple recipe. I made as written using head on shrimp as that is one of my favorite ways to cook shrimp, adds a depth of flavor in my opinion. I also used black Kalamata olives and once assembled I baked them at 400?F for about 20 minutes and they came out perfect, moist and full of flavor. Thanks for a keeper that will be made often! Made for "Summer Photo Tag 2012"
- 4 teaspoons olive oil
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 3 cups cherry tomatoes, halved
- 1⁄3 cup black olives, roughly chopped (kalamata)
- 4 garlic cloves, finely chopped
- 2 teaspoons lemon zest, grated
- 1 lb shrimp, peeled, tail on
- 1⁄4 cup Italian parsley, chopped
Directions See How It's Made
- Set the barbecue to medium-high heat. Cut 4 pieces of foil paper of 32 inch x 12 inch. Fold each piece in 2 in a way to obtain 4 rectangles of 16 inch x 12 inch. Generously, put oil on the foil or spray with Pam.
- In a large bowl, mix half oil, salt and pepper. Add cherry tomatoes and olives and stir. Distribute this mixture on the rectangles of foil paper, leaving each half of rectangle empty. In the same bowl, mix garlic, lemon zest and remaining oil, salt and pepper. Add shrimps and stir to coat well. Distributes the shrimps on the tomatoes. Fold the foil paper on the shrimps in a way to form a papillotte and seal hermeticaly.
- Put the papillottes on the grill of the barbecue and cook 12 to 15 minutes or until shrimps are pink. Slowly open the papillottes and pour in plates. Sprinkle each serving with parsley.