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Sunday, July 29, 2018

herb shrimp in foil packets



Ingredients list for the lemon garlic herb shrimp in foil packets

Yield 4 servings
  • 2 pounds (900g) large raw shrimp, peeled and deveined
  • 1/4 cup (60ml) extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 whole lemon, juice and zest
  • 1 tablespoon dijon mustard
  • 1 tablespoon honey
  • 5 tablespoons chopped fresh cilantro
  • 2 zucchinis, diced
  • 2 large tomatoes, diced
  • Crushed chili pepper flakes (optional)
  • 2 tablespoons unsalted butter cut into pats
  • Salt and fresh cracked peppe


Directions

1. Preheat your oven to 425°F (210°C). Place shrimp in a large bowl; add oil, garlic, lemon, honey, chili pepper flakes, mustard and cilantro. Add tomatoes and zucchini, toss to coat well and let rest for about 15 to 30 minutes.
2. Tear off four 16-inch sheets of foil and place over a rimmed baking sheet, one foil at a time. Using a spoon, arrange 1/4 of the shrimp and veggies mixture in the middle of the foil. Top with a tablespoon of the marinade in the bottom of the bowl and place a pat of butter.
3. Seal the foil packet by folding over one end to meet the corners of the other; continue to tightly fold the open edge to form a seal. Repeat the process with remaining foil packets. Arrange on the baking sheet and bake for 15-20 minutes.
4. Remove from oven and let rest 5 minutes before opening the packets. Be careful of the hot steam! Serve over pasta, rice, or as is with a slice of bread. Enjoy! ♥︎
Notes:
  • For low carb and keto diet, skip on honey

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