Grilled creole shrimp packets
Sweet red pepper(s)
1 small, seeded and finely chopped
Uncooked bell pepper(s)
1 item(s), small, seeded and finely chopped
2 medium, finely chopped
3 medium, finely chopped
1 medium clove(s), finely chopped
½ tsp, or 1⁄4 teaspoon dried
4 tsp, softened
¾ pound(s), peeled and deveined
2 leaf/leaves, broken in half
- Preheat the grill to medium or prepare a medium fire. Lightly spray 4 (18-inch) squares of heavy-duty foil with nonstick spray.
- Combine the bell peppers, tomatoes, scallions, garlic, thyme, salt, and cayenne in a medium bowl.
- 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.
- 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.