Mike Garten
Skip pulling out the big pot for a seafood feast—make individual packs to throw on your grill. All the deliciousness and none of the dishes!
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Cal/Serv:
135
Yields:
4
servings
Total Time:
0
hours
25
mins
1 1/4
lb.
lb.
EZ-peel shrimp (16- to 20-count)
1
jalapeño, thinly sliced
1
cup light beer, divided
2
tbsp.
tbsp.
fresh lemon juice, divided
- Heat grill to high. In large bowl, toss shrimp with Old Bay seasoning. Tear off four 20-in.-long pieces of foil and arrange on 2 baking sheets.
- Cut each ear of corn into 6 pieces. Divide corn and jalapeño among foil sheets, placing them on one half, then top with shrimp. Lift edges of foil slightly and add ¼ cup beer and ½ Tbsp lemon juice to each. Cover with other half of foil, fold over edges, and crimp to seal.
- Grill, covered, 10 minutes. Transfer packets to 4 plates. To serve, using scissors or knife, cut an “X” in the center of each and fold back triangles.
Nutritional Information (per serving): About 135 calories, 2 g fat (0.5 g saturated),
17 g protein, 970 mg sodium, 12 g carbohydrate, 1 g fiber
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Source : Goodhousekeeping
