Grilled Beer and Butter Shrimp With Potatoes
- 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
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.
Photograph by Justin Walker
Recipe courtesy of Food Network Magazine