Shrimp and Clam Pouches

A light yet flavorful seafood dish inspired by a California adventure. Packed with fresh veggies, tender shrimp, and clams, this meal is fun, healthy, and perfect for the grill or oven.

This recipe makes for a great interactive cooking experience with friends and family!

Serves: 2

Ingredients:

• 10-12 medium/large shrimp, peeled (tails on)
• 10-15 clams, thoroughly cleaned
• 1 cup white wine
• ½ stick (4 tbsp) butter
• 2 lemons (juice + thin slices)
• 1 cup mixed vegetables, chopped (e.g., broccoli, onions, bell peppers, jalapeños, carrots, baby corn)
• 1 tbsp crushed red pepper
• 1-2 tbsp Rolfe Rub
• 2 large sheets of heavy-duty aluminum foil
• 2 smaller sheets of heavy-duty aluminum foil

Instructions:

Prepare the pouches:

1. Lay each large sheet of aluminum foil flat on your counter, folding up the edges about 1-2 inches to create a shallow tray.
2. Divide the chopped vegetables evenly between the two foil sheets, arranging them in the center.
3. Add shrimp and clams on top of the veggies.
4. Squeeze the juice of one lemon over each pouch and place a few thin lemon rings on top.
5. Pour ½ cup of white wine into each pouch.
6. Sprinkle crushed red pepper and Rolfe Rub evenly over the seafood and veggies.
7. Add butter slices across the top for richness.
8. Cover each pouch with a smaller sheet of foil, sealing the edges tightly to form a packet.

Cook:

• Oven: Preheat to 350°F. Place the pouches on a baking sheet and cook for 20-25 minutes.
• Grill: Heat to 350°F. Cook pouches directly on the grill for 20-25 minutes.

Build:

1. Transfer the pouches to plates and carefully open them (watch for steam!).
2. Serve with toasted French bread for dipping and enjoy!