It has been way too long since I posted a recipe here, so I thought I’d post what I made for dinner tonight. This is one of our favorite weeknight recipes, because it’s super quick, easy and has very little clean-up. I usually only make it when the seafood is on sale, like it is at Lake Ella Plaza Publix right now. You can use fresh or frozen seafood, but fresh is always tastier.
Prep: 15 min, Cook: 20 min
Non-food stuff you’ll need:
Heavy-duty aluminum foil
Grill or grill pan
1 lb. large shrimp
25-30 fresh clams or mussels
1 lb. large scallops
2 ears fresh white corn on the cob, halved
2 large fresh tomatoes, chopped in large pieces
1/2 large red onion, chopped in large pieces
6-8 red potatoes, chopped in medium-sized pieces
1 cup white cooking wine
1-2 tbsp minced garlic
2 tbsp lemon juice
Bunch of fresh green scallions, chopped
Take two long strips of aluminum foil, lay them on top of one another in the form of a cross. Put your open hand, fingers spread, in the middle of the cross and use your other hand to push the edges of the foil up until it forms a large bowl. Make one bowl per person.
Break the corn cobs in half and chop the potatoes, tomatoes and onion. Add half of the seafood and vegetables to each bowl. (Don’t bother shelling the shrimp unless you really want to. It’s a messy meal even if you take the time to de-shell them, so you might as well do it while you’re eating.) Top each bowl with half the wine, a generous hunk of butter, heaping spoonful of minced garlic, a tablespoon of lemon juice and a bit of garlic salt.
Close each bowl by pulling the edges of the foil together and folding it down a couple of times (try to avoid leaving gaps in the foil…you want everything to steam quickly). Put on grill or grill pan over high heat for 15-20 minutes or until all clams are open and shrimp are bright red/orange.
Just before serving, top with chopped scallions. I like to serve each packet on a big rimmed plate with tiny appetizer fork for opening the clams and shelling the shrimp as well as a spoon to drink up the delicious buttery goodness that’s left over. Make sure to have a couple of bowls nearby for the discarded shrimp and clam shells.
You’re going to love this one. If you try it, let me know how it turns out and what changes you made!