Shrimp With Broccoli In Foil Packets Food

SHRIMP WITH BROCCOLI IN FOIL PACKETS

Shrimp With Broccoli in Foil Packets image

Just wrap fish and flavorings in foil and pop in the oven for 15 minutes. From Good Food Magazine, April 1987.

Provided by JackieOhNo

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon unsalted butter
3 tablespoons finely chopped shallots
1 large garlic clove, minced
2 tablespoons cognac
2 medium ripe tomatoes, peeled, seeded, coarsely chopped (1 cup)
1 cup heavy cream
1/4 cup fish stock or 1/4 cup bottled clam juice
1/4 cup dry white wine
1 teaspoon dried tarragon, crumbled
1/8 teaspoon cayenne pepper
salt & freshly ground black pepper (to taste)
1 bunch broccoli, florets only (about 4-1/2 cups)
24 jumbo shrimp, in shells (1-1/2 lbs.)

Steps:

Heat oven to 450 degrees.
Heat butter in small noncorrosive saucepan over low heat. Add shallots and garlic and cook 2 minutes. Pour in Cognac, warm, and ignite. Shake pan until flames subside. Stir in tomatoes, cream, fish broth, wine, tarragon, cayenne, salt, and pepper. Simmer uncovered, stirring occasionally, 10 minutes.
Place four 12-inch square of aluminum foil on work surface. Spoon 2 T. tomato sauce onto center of each square. Place broccoli florets on sauce and shrimp on broccoli. Double fold foil to seal packages and place on baking sheet.
Bake 15 minutes. Check shrimp in 1 packet; they should be pink and curled. Serve hot.

FOIL-PACKET SHRIMP BOIL

Foil-Packet Shrimp Boil image

The beauty of a foil-pack is that it traps all the juices and flavors of a meal in a tidy bundle. In this recipe, as the shrimps cook, their natural juices combine with butter, white wine and other seasonings to create an abundant pool of broth perfect for dipping crusty bread into.

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 Yukon Gold or red-skinned potatoes (about 1 1/4 pounds)
6 tablespoons unsalted butter
2 ears fresh corn or 4 small pieces thawed frozen corn on the cob, cut into 1-inch-thick pieces
2 cloves garlic, thinly sliced
1 tablespoon Old Bay Seasoning
Kosher salt and freshly ground pepper
1 pound peeled and deveined large shrimp (no need to thaw if using frozen)
1 lemon, zest grated, cut into wedges
1/2 cup dry white wine
2 tablespoons chopped fresh parsley

Steps:

Preheat a grill to medium. Microwave the potatoes until softened but not fully cooked, about 5 minutes. Let cool a few minutes, then dice.
Put 4 tablespoons butter in a large microwave-safe bowl and microwave until melted. Add the potatoes, corn, garlic and Old Bay and toss well; season lightly with salt and pepper.
Tear off four 18-inch-long sheets of foil. Divide the vegetables among the foil sheets, piling them in the middle. Add the shrimp to the same bowl. Sprinkle with the lemon zest and a pinch of salt and pepper; toss well. Add the shrimp to the vegetable piles.
Drizzle 2 tablespoons wine over each pile of vegetables and shrimp. Cut the remaining 2 tablespoons butter into 4 pieces and add a piece to each pile. Bring the short ends of the foil together and fold twice; fold in the sides to form a packet.
Grill the foil packets until the potatoes are tender and the shrimp is cooked through, 15 to 20 minutes. Remove from the grill and let stand 5 minutes. Carefully open the packets and sprinkle with the parsley; serve with the lemon wedges.

FOIL-PACK SHRIMP RAMEN RECIPE

Foil-Pack Shrimp Ramen Recipe image

Try making our Foil-Pack Shrimp Ramen Recipe for your next date night! Your partner will love the taste of the shrimp combined with sesame dressing.

Provided by My Food and Family

Categories Japanese Recipes

Time 36m

Yield 2 servings

Number Of Ingredients 7

Ingredients

1 pkg. (3 oz.) ramen noodle soup mix, any flavor
1/4 cup KRAFT Asian Toasted Sesame Dressing
1 cup fat-free reduced-sodium vegetable broth
6 oz. frozen uncooked cleaned medium shrimp, thawed
1 cup broccoli florets
1/2 cup coarsely chopped red peppers
2 Tbsp. PLANTERS Dry Roasted Peanuts, coarsely chopped

Steps:

Heat oven to 350°F.
Break block of Noodles in half. Place each half on separate large sheet of heavy-duty foil sprayed with cooking spray. (Discard Seasoning Packet or reserve for another use.) Bring up all sides of each foil sheet, leaving opening at top; place on rimmed baking sheet.
Mix dressing and broth until blended; pour over noodles. Top with shrimp and vegetables. Fold ends of foil together to seal top of each packet, leaving room for heat circulation inside.
Bake 22 to 26 min. or until noodles are tender and shrimp turn pink. Cut slits in foil to release steam before carefully opening packets. Stir ingredients in packets until blended; sprinkle with nuts.

Nutrition Facts : Calories 440, Fat 20 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 140 mg, Sodium 1240 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g

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