Shrimp And Veggie Packets Food

SESAME GINGER SHRIMP AND VEGETABLE PACKETS

Sesame Ginger Shrimp and Vegetable Packets image

Here's a recipe I modified from one of those Reynolds foil ads. It's quick and healthy. Whatever you do (unless you know you don't like it!), don't leave out the fresh ginger. To me, it makes the recipe! Add brown or white rice, soy sauce for a condiment, and you have a meal!

Provided by erinBOberrin

Categories Very Low Carbs

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb medium raw shrimp (peeled and deveined)
1 cup sliced mushroom
2 cups fresh broccoli florets (frozen would work, but thaw and drain before using)
1 small red bell pepper, cut into strips
2 cloves garlic, minced
1/2 teaspoon grated, minced fresh ginger or 1/2 teaspoon grated, minced fresh ginger
1 teaspoon dark sesame oil

Steps:

Preheat grill to med-high or oven to 450 degrees.
Use either foil cooking bags, or pieces of aluminum foil to make a cooking pouch.
Add shrimp and vegetables, top with garlic, ginger and oil.
To grill: Place foil pouch on grill rack, cook for 15-20 minutes, or until shrimp is no longer pink.
To bake in oven: Place pouch in cake pan or cookie sheet with sides.
Bake 25-30 minutes, or until shrimp is no longer pink.

SESAME SHRIMP AND GREENS WITH RICE

Sesame Shrimp and Greens with Rice image

Provided by Katie Lee Biegel

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/4 cup soy sauce
2 teaspoons honey
2 tablespoons toasted sesame oil
1 tablespoon grated ginger
1 tablespoon rice vinegar
Pinch crushed red pepper flakes
2 garlic cloves, grated
1 pound (16 to 20 count) shrimp, peeled and deveined
Nonstick cooking spray, for the foil
2 cups cooked white rice
4 loosely-packed cups baby spinach leaves
1 cup 1/2-inch diced zucchini
1 cup sliced sugar snap peas

Steps:

Whisk soy sauce, honey, sesame oil, ginger, rice vinegar, pepper flakes and garlic in a large bowl. Add shrimp and toss to coat. Refrigerate for 20 to 30 minutes. Remove shrimp from marinade and reserve marinade.
Preheat a grill to medium-high heat.
Prepare 4 large sheets of aluminum foil. Spray each with nonstick cooking spray. Scoop 1/2 cup rice into the center of each sheet. Top each with 1 cup spinach, 1/4 cup zucchini and 1/4 cup snap peas. Divide shrimp evenly among the packets. Spoon remaining marinade over each packet. Fold each packet to close (not too tight), leaving the seam side up.
Place packets, seam-side up, on the grill. Cook until shrimp is cooked through, 12 to 15 minutes. Remove and open packets carefully.

SHRIMP AND VEGGIE PACKETS

Shrimp and Veggie Packets image

Provided by Trisha Yearwood

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 mixed color mini bell peppers, or 1 Carmen pepper, seeded and sliced into thin rings
2 celery ribs, thinly sliced on the bias
1 leek, halved lengthwise and soaked in cold water to remove grit, then sliced into thick half-moons
1 large shallot, thinly sliced
2 tablespoons olive oil, plus extra to drizzle
Kosher salt
Freshly ground black pepper
1 1/2 pounds large peeled and deveined shrimp
4 sprigs fresh thyme
1 1/2 teaspoons herbs de Provence
4 thin lemon rounds
4 teaspoons dry white wine or water
1/4 cup fresh parsley leaves, chopped

Steps:

Preheat the oven to 400 degrees F. Lay out 4 pieces of parchment paper, 16 inches long and the width of your roll.
Toss the peppers, celery, leek and shallot with 1 tablespoon of the oil, 1/4 teaspoon salt, and pepper to taste. Divide evenly and place on one half of each parchment piece.
Toss the shrimp with the remaining tablespoon oil, the thyme, herbs de Provence and salt to taste. Divide evenly and put on top of the vegetables on the parchment. Put a lemon round on each and drizzle each with 1 teaspoon of wine or water.
Fold the parchment paper over the ingredients, crimping and folding to seal, making parchment packages. Arrange the packages on a baking pan and bake until the shrimp are cooked through, 10 to 15 minutes. Cut a slit in each packet to release the steam, then open the packets. Drizzle each with olive oil and sprinkle with parsley.
Serve immediately.

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