Rating: 4.5 stars
17 Ratings
  • 5 star values: 10
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Peel these at the table, and serve with a slice of crusty baguette.

Laura Martin
Recipe by Cooking Light April 2007

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary test

Yield:
4 servings (serving size: 1 packet)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 11 ingredients in a large bowl; toss well. Cover and marinate in refrigerator 30 minutes.

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  • Preheat oven to 425°.

  • Fold 4 (16 x 12-inch) sheets of heavy-duty aluminum foil in half crosswise. Open foil. Remove shrimp mixture from bowl; reserve marinade. Place about 2 1/4 cups shrimp mixture on half of each foil sheet. Drizzle remaining marinade evenly over shrimp. Top each serving with 1 teaspoon butter. Fold foil over shrimp; tightly seal edges.

  • Place packets on a baking sheet. Bake at 425° for 20 minutes. Let stand 10 minutes. Place on plates. Unfold packets carefully; peel shrimp, and serve immediately.

Nutrition Facts

323 calories; calories from fat 30%; fat 10.7g; saturated fat 4.9g; mono fat 2.3g; poly fat 1.8g; protein 46.4g; carbohydrates 8.9g; fiber 0.8g; cholesterol 363mg; iron 6.5mg; sodium 513mg; calcium 156mg.
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