One of the best parts of summer to me is definitely grilling. Now I’m not the grill master around my house (my hubby helps out in that department), but I absolutely adore the smell of food cooking out on the grill and like to eat it even more. If you like shrimp, you are going to absolutely love this recipe! It’s so super-simple and there is no worrying about your shrimp falling through your grill because the whole dish is cooked inside a foil pouch. SO easy!
Garlic, Lemon and Chive Grilled Shrimp
Author: Lindsay Wilkes from The Cottage Mama
Recipe type: Entree
Cuisine: Seafood
Serves: 2-3
Ingredients
- 1 pound shrimp, (with shells, but deveined and cleaned)
- ½ stick butter, softened
- ¼ cup fresh chives, chopped
- 3 cloves fresh garlic, chopped or a heaping teaspoon of chopped garlic in a jar
- 1 lemon
- 1 loaf crusty french bread, for dipping
Instructions
- Make the herb butter. Combine the softened butter, garlic and chives. Then add the zest of half of the lemon. Stir to combine.
- Cut two large pieces of foil and lay one on top of each other. We don't want any of the delicious butter sauce to run out so it's a good idea to use two sheets just in case one rips. Grab your shrimp. Each foil pouch will contain ½ pound shrimp. Arrange half your raw shrimp in the middle of two pieces of foil.
- Take half of the butter mixture and place it on top of the shrimp.
- Roll up the center of the foil pouch and then roll up both sides until you have a nice and secure foil pouch. Then repeat the above steps for the other half of the shrimp. You will have two pouches if you are using 1 pound of shrimp.
- Place the shrimp on a grill heated on high and cook for approximately 8 minutes. You do not want to over cook your shrimp, so be careful. If you don't have a grill or are trying this recipe during colder weather months, you could certainly give it a try in the oven.
Make the herb butter. Combine the softened butter, garlic and chives. Then add the zest of half of the lemon. Stir to combine.
Here is what the garlic, lemon and chive butter will look like once you have mixed it all together. This is delicious spread on french bread and baked in the oven for another side dish option.
Cut two large pieces of foil and lay one on top of each other. We don’t want any of the delicious butter sauce to run out so it’s a good idea to use two sheets just in case one rips. Grab your shrimp. Each foil pouch will contain 1/2 pound shrimp. Arrange half your raw shrimp in the middle of two pieces of foil.
Take half of the butter mixture and place it on top of the shrimp.
Roll up the center of the foil pouch and then roll up both sides until you have a nice and secure foil pouch. Then repeat the above steps for the other half of the shrimp. You will have two pouches if you are using 1 pound of shrimp.
Place the shrimp on a grill heated on high and cook for approximately 8 minutes. You do not want to over cook your shrimp, so be careful. If you don’t have a grill or are trying this recipe during colder weather months, you could certainly give it a try in the oven.
Serve with an extra sprinkling of chives, fresh lemon slices and crusty french bread.
You definitely want to make sure you have plenty of bread to soak up all that delicious herb butter!
I hope you enjoy this recipe……..it is simply delicious!
Lindsay Wilkes is the owner and designer behind The Cottage Mama. She creates timeless, vintage inspired sewing patterns for children’s clothes. She is also a fabric designer for Riley Black Designers / Penny Rose Fabrics, author of the book ‘Sew Classic Clothes for Girls’ and can be seen teaching nationwide and online in her video series ‘Lessons with Lindsay’ sponsored by Baby Lock Sewing and Embroidery machines.
looks delish! thanks for sharing. p.s you are such an inspiration to me! congrats on your book!
http://www.handmadeintheheartland.com
Oh my gosh, I am totally drooling all over my computer. That looks sooo good. Pinning – our grill has been broken all summer and I’m at a total loss when it comes to summer dinners without the grill. I might have to try this in the oven if we can’t figure out our grill issues soon!!!
Your header photo could be in a cookbook, it’s SO GOOD! Your photography skills have grown so much! Looks like a great recipe – I may try it later this week. XOXO Jen
Looks yummy! I’m certainly going to give it a try.