Grilled Beer and Butter Shrimp with Potatoes

By rbotzl01

Food Network Magazine - Volume 6, Number 6 (July/August 2013), pg 110.

Per serving:
Calories: 418
Fat: 12 g (Saturated 6 g)
Cholesterol: 283 mg
Sodium: 526 mg
Carbohydrate: 33 g
Fiber: 4 g
Protein: 38 g

Ingredients

• 1 1/2 lb small potatoes, halved
• 1 medium red onion, cut into wedges
• 3 tbsp unsalted butter, cut into pieces
• Kosher salt
• 1 (12-oz) bottle lager beer
• 1 1/2 lb large shrimp, peeled and deveined (tails left on)
• 3/4 tsp Old Bay Seasoning
• 1/4 c fresh parsley, chopped

Preparation

Step 1

Preheat a grill to medium high. Stack 2 large sheets of heavy-duty foil; spread the potatoes and onion wedges in the center. Fold up the sides to form a bowl shape. Dot the vegetables with 2 tablespoons butter and sprinkle with 1/2 teaspoon salt; pour in about two-thirdsof the beer. Lay another large sheet of foil on top; crimp the edges to seal.

Set the foil packet on the grill; cover and cook until the potatoes are fork-tender, 20 to 25 minutes.

Meanwhile, stack 2 more large sheets of foil and spread the shrimp in the center. Fold up the sides to form a bowl shape. Dot the shrimp with the remaining 1 tablespoon butter, sprinkle with the Old Bay and pour in the remaining beer. Top with another sheet of foil; crimp the edges to seal.

When the vegetables are almost done, add the shrimp foil packet to the grill; cover and cook untilthe shrimp are pink, 6 to 8 minutes. Sprinkle the vegetables with parsley, and salt to taste. Serve with the shrimp an thecooking liquid from the packet.