And We’re Back!
Hello everyone! I am back with another amazing recipe! One thing I love about the summer is grilling — especially for dinner. By dinnertime, the sun has finally realized that it needs to chill because we’re all sweating out of crevices we didn’t know we could sweat from. It isn’t too hot, isn’t too cold and still bright enough to see. The perfect grilling conditions. Not to mention, that grilling is super easy and quick! And with this Grilled Seafood Packet, you have the added bonus of it being mess-free because everything is sealed in a pouch!
How the Pouch Came to Be…
This recipe came about from the fact that my dad said he wanted to grill and have seafood this night. So, I immediately delved into my recipe repertoire and the world wide web to see if I could find anything that interested me, and I came across this recipe: https://www.epicurious.com/recipes/food/views/clams-grilled-in-a-foil-pouch-51180200. It was simple, and I already had most of the ingredients on hand, so I went with it. However, I wanted this meal to be more substantial than just clams. I decided to add in shrimp, along with a few other ingredients, and adjusted some of the ingredient amounts.
Salavtion Station Here We Come!
I also took the liberty of adding in some toasted garlic bread, which is the simplest thing to make. This tasted amazing when dipped into the sauce from the white wine, butter, and juices from the seafood and tomatoes. Oh, and when you open the pouch, you won’t even believe how good it smells. Salavation station here we come! The mixture of herbs and white wine creates a beautiful and drool-worthy aroma, and it’s released in a blast when you open the seal. You really have to prepare your nostrils for what they’re about to smell because I don’t think they’re ready for it. Mine weren’t ready for it.
Grilled Seafood Packet for the Win!!
To wrap things up (haha “wrap” like the pouch get it?), I hope you try this recipe out because you will definitely not regret it! I served this dish alongside a salad, BUT I would highly suggest serving this over some linguine. If you decide to add any other seafood or ingredients leave it in the comment section below! Have a great day, and I’ll see to you in my next post!
Grilled Seafood Packet – Shrimp & Clams with White Wine, Herbs, and Garlic Toast
Ingredients
- 1 lb Cockles or Clams
- 1 lb Shrimp (deveined)
- 2 tbsp Fresh Parsley (chopped)
- 2 tbsp Fresh Basil (chopped)
- 2 tbsp Fresh Oregano (chopped)
- 2 whole Plum Tomatoes (deseeded and small dice)
- 4 cloves Garlic (3 cloves minced and 1 left whole)
- 1 whole Shallot (thinly sliced)
- 1/2 tsp Crushed Red Pepper Flakes
- 1 tsp Kosher Salt
- 1/2 cup White Wine
- 2 tbsp Unsalted Butter (each tbsp diced into 6 pieces-12pieces total)
- As Needed Extra Virgin Olive Oil
- 4 slices French Baguette
- 2 wedges Lemon
Instructions
- Soak the clams in water for 20 minutes to wash out the sand. After the clams have soaked lift them out of the water into a bowl and set aside.
- Combine the chopped parsley, basil, and oregano in a small bowl and set aside. In a larger bowl, combine the diced tomatoes, 3 minced garlic cloves, sliced shallots, and half of the herb mix. Reserve the rest of the herb mix for garnishing. Stir until everything is evenly distributed and set aside.
- Rip 4 two-feet long sheets of aluminum foil. Lay one sheet of foil horizontally and another on top of that sheet vertically so that the two sheets are perpendicular to each other and form a plus sign. Repeat with the other 2 sheets of foil. Pull up the edges of the foil pouches so that they form a bowl shape.
- Preheat your grill on high heat.
- Divide the clams and shrimp between the two foil pouches. Sprinkle half of the crushed red pepper flakes (1/4 tsp) in one pouch, and sprinkle the other half (1/4 tsp) into the other pouch. Repeat this step with the kosher salt. 1/2 tsp in one pouch and 1/2 tsp in the other. Then pour half of the white wine into one pouch and the other half in the second pouch. Dot each pouch with 6 pieces of butter on top. Close the pouches by pulling up the edges of the foil into a bundle and folding them over until they're sealed.
- Once your grill has heated, place the pouches onto the grill for about 10 minutes until most of the clam shells have opened. Then reduce the heat to low and finish cooking the pouches in indirect heat for 5 minutes to allow the shrimp to finish cooking. When the seafood has cooked, remove the pouches from the grill and set aside.
- Heating your grill back on high, brush the slices of French baguette with olive oil on both sides. Place the slices on the grill until they have toasted and slightly browned. Remove the bread from the grill and rub both sides with the whole garlic clove.
- Open the pouches and serve with the toasted garlic bread and lemon wedges. Enjoy!
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