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Grilled Beer and Butter Shrimp With Potatoes

Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

Recipe courtesy of Food Network Kitchen

Watch how to make this recipe.

From: Food Network Magazine

Grilled Beer and Butter Shrimp With Potatoes

Name: Grilled Beer and Butter Shrimp With Potatoes
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 1 1/2 pounds small potatoes, halved; 1 medium red onion, cut into wedges; 3 tablespoons unsalted butter, cut into pieces; Kosher salt; 1 12-ounce bottle lager beer; 1 1/2 pounds large shrimp, peeled and deveined (tails left on); 3/4 teaspoon Old Bay Seasoning; 1/4 cup chopped fresh parsley

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Level: Easy
Total: 35 min

Prep: 5 min
Cook: 30 min

Yield: 4 servings

Level: Easy
Total: 35 min

Prep: 5 min
Cook: 30 min

Yield: 4 servings

Ingredients

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1 1/2 pounds small potatoes, halved

1 medium red onion, cut into wedges

3 tablespoons unsalted butter, cut into pieces

Kosher salt

1 12-ounce bottle lager beer

1 1/2 pounds large shrimp, peeled and deveined (tails left on)

3/4 teaspoon Old Bay Seasoning

1/4 cup chopped fresh parsley

Directions

Preheat a grill to medium high. Stack 2 large sheets of heavy-duty foil; spread the potatoes and onion wedges in the center. Fold up the sides to form a bowl shape. Dot the vegetables with2 tablespoons butter and sprinkle with 1/2 teaspoon salt; pour in about two-thirds of the beer. Lay another large sheet of foil on top; crimp the edges to seal. Set the foil packet on the grill; cover and cook until the potatoes are fork-tender, 20 to 25 minutes. Meanwhile, stack 2 more large sheets of foil and spread the shrimp in the center. Fold up the sides to form a bowl shape. Dot the shrimp with the remaining 1 tablespoon butter, sprinkle with the Old Bay and pour in the remaining beer. Top with another sheet of foil; crimp the edges to seal. When the vegetables are almost done, add the shrimp foil packet to the grill; cover and cook until the shrimp are pink, 6 to 8 minutes. Sprinkle the vegetables with the parsley, and salt to taste. Serve with the shrimp and the cooking liquid from the packets.