Healthy Chipotle Beer-and-Butter Shrimp Foil Pack
Chipotle and cumin are tempered by beer, butter and lime in this simple and healthy shrimp dish that comes together in a snap. Sealing the ingredients in aluminum foil before grilling keeps the juices in and makes a sauce that is perfect for pouring over rice. Dovetailing Tip: Use the shrimp you prepared on day 1 for today’s recipe.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 416
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 416
1 1/4 pounds peeled and deveined large shrimp
5 garlic cloves, smashed
2 teaspoons chipotle hot sauces, plus more to taste
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 teaspoon ground coriander
3/4 teaspoon kosher salt
1/2 cup mexican-style lager, such as corona
2 tablespoons unsalted butter, cut into pieces
1 lime, halved
1/4 cup chopped fresh cilantro leaves
2 cups cooked white rice
Directions:
Prepare a grill for medium heat. Lay out a piece of heavy-duty foil 12 inches by 18 inches. Fold the four sides up to create walls and spread the shrimp in the center of the foil. Toss the shrimp with the garlic, chipotle sauce, cumin, oregano, coriander and salt. Pour in the beer. Dot the butter pieces on top. Cover with another large piece of foil and crimp and fold the edges together to seal tightly.
Transfer the foil pack to the grill, close the lid and cook until the shrimp are pink and cooked through, 4 to 6 minutes. Remove from the heat and let sit for a few minutes. Carefully tear the packet open, being careful not to let the escaping steam burn you. Squeeze lime juice over the shrimp and sprinkle with cilantro. Serve the shrimp with the rice and pass extra chipotle hot sauce on the side.
Source: foodnetwork.com
Transfer the foil pack to the grill, close the lid and cook until the shrimp are pink and cooked through, 4 to 6 minutes. Remove from the heat and let sit for a few minutes. Carefully tear the packet open, being careful not to let the escaping steam burn you. Squeeze lime juice over the shrimp and sprinkle with cilantro. Serve the shrimp with the rice and pass extra chipotle hot sauce on the side.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
