Friday, August 16, 2013

Grilled Beer and Butter Shrimp with Fingerling Potatoes

This is extremely easy to make and very delicious... I mean, who doesn't like garlic buttered shrimp?

1 1/2 lbs potatoes (small, or cut into wedges - I used half fingerling & half red potatoes)
1 large red onion (cut into wedges)
6 tbsp butter, melted
1 12 ounce beer, preferably dark
1 1/2 lbs shrimp (peeled and deveined, tail on)
1 tbsp Old Bay Seasoning
1/4 cup chopped fresh parsley
6 cloves garlic, minced
Salt and pepper, to taste
1 lemon, cut into wedges and seeded

Preheat grill to medium high.  Lay several sheets of aluminum foil out and spread potatoes, onions and 1/2 of the minced garlic in the center.   Drizzle with about half of the butter and sprinkle with salt and pepper.  Fold the edges of the foil up to resemble a bowl shape and add about 1/2 the beer.  Cover with another sheet of foil and fold edges together to seal. 
Place this magical foil bowl on the grill.  Close lid and cook until the potatoes are soft, 20-30 minutes.
While the veggies are grilling, create another foil bowl and place the shrimp in it.  Add the remaining garlic, beer and butter, and sprinkle with the Old Bay seasoning, salt and pepper.  Add another sheet of foil to the top and seal.  When the vegetables are almost done, place the shrimp packet on the grill.  Cook until the shrimp are pink, about 5 to 8 minutes.  Remove both packets from grill, being careful not to spill any remaining liquid.

Place the potatoes, onion and shrimp on a platter and sprinkle with the chopped parsley.  Add any remaining cooking liquid from the packets and season to taste, if necessary.  Squeeze lemon juices over platter.  Get a pile of napkins and enjoy!

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