Mixed Grill Tin Foil Packets
Put these tasty foil packets together, throw them on ice and toss them on the grill the next time you go camping or to the beach. They're a snap to prepare, cook quickly and totally delicious! We've simplified the ingredients in our version of this recipe; feel free to mix things up with your favorite veggies and seasonings. This recipe makes four servings.
PREP TIME
15 minutes
COOK TIME
15 minutes
Ingredients
1 pound seafood (we used lobster, shrimp and clams but scallops and mussels also work well in this recipe)
1 red, white or sweet onion, sliced
2 ears of corn, shucked and cut into 1" rounds
4 tablespoons butter
1 cup dry white wine, vegetable stock or beer
Salt and pepper, to taste
1 red, white or sweet onion, sliced
2 ears of corn, shucked and cut into 1" rounds
4 tablespoons butter
1 cup dry white wine, vegetable stock or beer
Salt and pepper, to taste
Directions
Place 4 large sheets of heavy-duty foil on your work surface. Arrange seafood, onion and corn on foil, distributing evenly among the four pieces of foil. Add 1 tablespoon butter to each packet, on top of the seafood and veggies. Season with salt and pepper.
Bring the edges of each piece of foil up over the seafood and veggies and fold the edges together several times -- you'll want to make sure the fold is sealed tightly so as not to let any steam escape when the packets are cooking. Fold up one end of the packets, making sure to seal well. Gently tip the packets a bit to the side and add 1/4 cup of the wine stock or beer to each packet. Fold up the remaining end of the packets, making sure to seal well. Immediately place the packet in the cooler and keep them cold until you cook them.
To cook the packets, heat a grill to medium-high. Place packets on the grill in a single layer and cook for 15 minutes. Remove the packets from the grill and pierce the foil with a knife to allow the steam to escape. Let stand for 5 minutes before opening the packets -- be careful, the packets will be hot. Serve and enjoy!
Bring the edges of each piece of foil up over the seafood and veggies and fold the edges together several times -- you'll want to make sure the fold is sealed tightly so as not to let any steam escape when the packets are cooking. Fold up one end of the packets, making sure to seal well. Gently tip the packets a bit to the side and add 1/4 cup of the wine stock or beer to each packet. Fold up the remaining end of the packets, making sure to seal well. Immediately place the packet in the cooler and keep them cold until you cook them.
To cook the packets, heat a grill to medium-high. Place packets on the grill in a single layer and cook for 15 minutes. Remove the packets from the grill and pierce the foil with a knife to allow the steam to escape. Let stand for 5 minutes before opening the packets -- be careful, the packets will be hot. Serve and enjoy!
Looking for inspiration? Try these recipes:
Farmer’s Market Salad
Easy Chilaquiles
Pizza Stuffed Mushrooms
