Shrimp and Asparagus Foil Packs with Garlic Lemon Butter Sauce
Shrimp and Asparagus Foil Packs with Garlic Lemon Butter Sauce is a gluten free, primal, and pescatarian recipe with 4 servings. One serving contains 327 calories, 37g of protein, and 18g of fat. For $4.88 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. It works best as a main course, and is done in approximately 45 minutes. This recipe is liked by 14654 foodies and cooks. Head to the store and pick up lemon zest, garlic, chicken broth, and a few other things to make it today. It is brought to you by eat-sleep-recipes-repeat.blogspot.com. Overall, this recipe earns a spectacular spoonacular score of 87%. Pan-seared salmon with brown butter lime sauce and roasted asparagus, for Shrimp Scampi with Garlic and Lemon, and Crunchy Panko Breaded Shrimp With Sour Cream and Chili Garlic Sauce are very similar to this recipe.
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 lb medium thickness asparagus woody ends trimmed
6 Tbsp butter diced into small cubes
3 Tbsp dry white wine or chicken broth
2 Tbsp chopped fresh parsley
4 tsp minced garlic
1 1/2 Tbsp fresh lemon juice
2 tsp lemon zest
Salt and freshly ground black pepper
1 1/2 lbs large (21/25) shrimp peeled and deveined*
Equipment:
grill
aluminum foil
Cooking instruction summary:
Preheat a grill to medium-high heat (about 400 - 425 degrees). Cut 4 sheets of 14 by 12-inch heavy duty aluminum foil then lay each piece separately on countertop. Divide shrimp among packets near center then place asparagus to one side of the shrimp (going the long direction of the foil). Pour 1/2 Tbsp white wine over each. Sprinkle over garlic (1 tsp per packet) and lemon zest then season with salt and pepper. Divide butter pieces evenly among packets layering them over the shrimp and asparagus. Wrap packets in and crimp edges together then wrap ends up (don't wrap too tight - keep a little extra space inside for heat to circulate). Grill, sealed side upward, until shrimp has cooked through, about 9 - 10 minutes. Carefully unwrap then drizzle with lemon juice (or just serve with lemon wedges for spritzing) and sprinkle with parsley. Recipe source: Cooking Classy
Step by step:
1. Preheat a grill to medium-high heat (about 400 - 425 degrees).
2. Cut 4 sheets of 14 by 12-inch heavy duty aluminum foil then lay each piece separately on countertop.
3. Divide shrimp among packets near center then place asparagus to one side of the shrimp (going the long direction of the foil).
4. Pour 1/2 Tbsp white wine over each.
5. Sprinkle over garlic (1 tsp per packet) and lemon zest then season with salt and pepper. Divide butter pieces evenly among packets layering them over the shrimp and asparagus. Wrap packets in and crimp edges together then wrap ends up (don't wrap too tight - keep a little extra space inside for heat to circulate).
6. Grill, sealed side upward, until shrimp has cooked through, about 9 - 10 minutes. Carefully unwrap then drizzle with lemon juice (or just serve with lemon wedges for spritzing) and sprinkle with parsley.
7. Recipe source: Cooking Classy
Nutrition Information:
covered percent of daily need
