Shrimp Scampi En Cartoccio
"From the Today Show."
photo by JackieOhNo!
- Ready In:
- 12mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 3 lbs large shrimp, peeled and deveined
- 1 cup unsalted butter, softened to room temperature
- 2 tablespoons extra virgin olive oil
- 6 garlic cloves, minced
- 1⁄2 cup parsley, freshly chopped
- 1⁄4 cup basil, freshly chopped
- 1 teaspoon dry oregano
- 2 freshly squeezed lemons, juice of
- salt and pepper
- aluminum foil, pouch
directions
- Preheat grill to medium heat and leave covered.
- Mix soft butter in a bowl with all ingredients except shrimp. Set aside.
- Make Foil Pouch.
- Smear butter in the center of the rectangle, arrange half of shrimp in a single layer and distribute a little more butter over top of shrimp.
- Place foil packages in center of grill, cover grill and cook for 6 to 7 minutes, or until pouches have puffed up.
- Serve immediately. Slice pouches open, spoon scampi onto a plate or serve right in pouch.
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Reviews
-
I was really expecting to love this recipe, but it was lacking. It really didn't have much flavor. It was like...boiled in butter shrimp. The herbs never came through. I had plenty of leftovers the next day which I added lots of pepper and tabasco and served over a salad and it was much better. I may try this again minus the pouch and grill it instead. -
I made this exactly as posted, and they were pretty tasty. I only had 1 lb. of shrimp, so I reduced the other ingredients appropriately. This was an easy way to make surf 'n turf on the grill will no mess! Thanks for sharing. Made for Spring PAC 2013.
RECIPE SUBMITTED BY
I'm a Wife to my wonderful husband Ken and we have three beautiful children. Two boys and my youngest is a girl. I have always loved to cook and bake.
