Grilled Beer and Butter Shrimp With Potatoes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 418 calorie
- Total Fat
- 12 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 283 milligrams
- Sodium
- 526 milligrams
- Carbohydrates
- 33 grams
- Dietary Fiber
- 4 grams
- Protein
- 38 grams
- Total: 35 min
- Prep: 5 min
- Cook: 30 min
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
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.