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


  • 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 


  • 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


  • Place on a plate and remove the top piece of aluminum foil
  • Serve with your favorite toasted French bread
  • And enjoy


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