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Grilled creole shrimp packets

2
Points®
Total Time
16 min
Prep
8 min
Cook
8 min
Serves
4
Difficulty
Moderate
These shrimps pockets are the perfect meal for entertaining, they are not only pretty on the plate but full of protein and rich flavors. This recipe may remind you of a shrimp boil, but with a 16 minute prep time, it comes together much faster and easier with the foil packets. When preparing the packets, we folded them crosswise to seal them the best. You'll want to make sure that the packets are sealed tightly before grilling.Cut the vegetables into the same size pieces so that they cook evenly. This makes an excellent one-dish meal or serve it with rice or coleslaw.

Ingredients

Red bell pepper

1 small, seeded and finely chopped

Bell pepper

1 item(s), small, seeded and finely chopped

Plum tomato

2 medium, finely chopped

Scallions

3 medium, finely chopped

Garlic

1 clove(s), finely chopped

Fresh thyme

½ tsp, or 1⁄4 teaspoon dried

Table salt

⅛ tsp

Cayenne pepper

⅛ tsp

Unsalted butter

4 tsp, softened

Uncooked shrimp

¾ pound(s), peeled and deveined

Bay leaf

2 leaf/leaves, broken in half

Instructions

  1. Preheat the grill to medium or prepare a medium fire. Lightly spray 4 (18-inch) squares of heavy-duty foil with nonstick spray.
  2. Combine the bell peppers, tomatoes, scallions, garlic, thyme, salt, and cayenne in a medium bowl.
  3. Place 1 foil sheet on a work surface. Spoon one-fourth of the vegetable mixture in the center of the foil; top with 1 teaspoon of the butter. Place about 5 shrimp and 1⁄2 bay leaf on top; lightly spray with nonstick spray. To close the packet, bring 2 opposite sides of the foil up to meet in the center; fold the edges over twice to make a tight seal. Double fold the open sides to seal the packet. Repeat.
  4. Place the packets on the grill rack. Grill just until the shrimp is opaque throughout, about 8 minutes. Carefully transfer the packets to a cutting board using a spatula. Cut the packets open in the center, being careful to avoid the steam. Discard the bay leaves; transfer the contents of each packet to a plate. Yields about 1 cup per serving.

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