Shrimp and Clam Pouches
Posted by Jim Rolfe on
Inspirations: MK and I had a version of this meal in CA and thought it would be fun to make. Plus, it's not too bad for you.
Serves: 2
Ingredients:
- 10-12 peeled med/large shrimp – leave the tails on
- 10-15 Clams – clean them well
- 1 cup of white wine
- ½ stick of butter
- Chopped your favorite veggies – broccoli, onions, bell peppers, jalapenos, carrots, and baby corn
- 2 lemons
- 1 T. of crushed red pepper
- 1-2 T. of Rolfe Rub
- 2 large sheets of heavy-duty aluminum foil
- 2 smaller sheets of heavy-duty aluminum foil
Prepare:
- Place both sheets of aluminum foil on the counter and (fold (turn-up) each side about an inch or two
- Place in the middle – all chopped veggies
- Place shrimp and clams in the middle as well
- Lemon juice for each lemon per pouch and cut thin rings to add on top
- Pour ½ cup of wine in each pouch
- Put on the red pepper and Rolfe Rub
- Cover with small pieces of aluminum foil to make a pouch
- Cook in over or on the grill at 350 for about 20-25 mins
Build:
- Place on a plate and remove the top piece of aluminum foil
- Serve with your favorite toasted French bread
- And enjoy