Tuscan Style Shrimp Foil Packets
I made this recipe Saturday evening from my Summer Recipe Box and enjoyed them very much! I served the packets with a spinach & cheese ravioli with garlic alfredo sauce. I love anything with burst grape/cherry tomatoes!
- 1 ½ lbs large shrimp, peeled and deveined
- 1 ½ cups grape tomatoes, halved
- 6 Tbsps melted butter
- 4 cloves garlic, minced
- 1 ½ tsps Italian seasoning
- pinch crushed red pepper flakes
- 6 Tbsps heavy cream
- ½ cup freshly grated Parmesan cheese
Preheat grill to medium-high. In a large bowl, toss together shrimp, tomatoes, melted butter, garlic and Italian seasoning. Season with salt, pepper and a pinch of red pepper flakes.
Cut 6 large pieces of heavy-duty foil about 10 inches long. Divide shrimp mixture between foil pieces and pour 1 tablespoon cream over each packet. Top with about 1 tablespoon Parmesan cheese for each packet and fold foil crosswise to completely cover shrimp. Tightly fold up the ends to seal.
Place foil packets on the grill. Cook until shrimp is cooked through and the tomatoes just start to burst, about 10 minutes.
To serve, carefully unseal foil and top with additional Parmesan cheese and basil, if desired.
If you don't want to fire up your grill, you can definitely make these shrimp foil packets in the oven as well. Preheat your oven and cook on medium high heat for about 10 – 15 minutes or until the shrimp is cooked through.
Servings: Four
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