Herbed Shrimp Scampi in a Pouch

Rating: 4.67 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Quick, easy, and delish! Serve one bundle to each person with some good crusty bread to dip in juices.

By It's A New Day

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Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat grill for medium heat.

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  • Melt butter in a large skillet over medium heat; cook and stir garlic, rosemary, and basil in the hot butter until garlic is fragrant and beginning to brown, about 5 minutes. Stir lemon juice, white wine, salt, and black pepper into butter and garlic.

  • Arrange about 6 shrimp onto each square of aluminum foil and drizzle the butter and herb mixture over shrimp. Gather up the corners of the foil squares and twist the tops to form tight packets.

  • Grill the packets on the preheated grill until shrimp are opaque and pink, 10 to 12 minutes.

Nutrition Facts

Per Serving:
396 calories; protein 25.1g; carbohydrates 1.1g; fat 32g; cholesterol 311.8mg; sodium 676.9mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Judy
Rating: 5 stars
10/29/2014
Amazing dish! I added oven roasted garlic butter in addition to the amount of garlic listed since I had about a tablespoon leftover. Rather than foil packet method I just tossed the shrimp in with the sauce & sautéed until shrimp was just pink on both sides. Served over baked spaghetti squash that was baked with olive oil S & P. Thank you for posting! Read More
Helpful
(6)
6 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Judy
Rating: 5 stars
10/28/2014
Amazing dish! I added oven roasted garlic butter in addition to the amount of garlic listed since I had about a tablespoon leftover. Rather than foil packet method I just tossed the shrimp in with the sauce & sautéed until shrimp was just pink on both sides. Served over baked spaghetti squash that was baked with olive oil S & P. Thank you for posting! Read More
Helpful
(6)
lisa j
Rating: 5 stars
04/06/2014
This was very good. I had to scale down for my needs but turned out fine. Served it over garlic toast points. Omitted wine because I did not have on hand. Will be a great appetizer for summer bbq's. Read More
Helpful
(4)
Jackie
Rating: 5 stars
02/08/2014
This is absolutely divine. I use a lot more garlic than the recipe calls for and we discovered it makes a great simple sauce for pasta! Read More
Helpful
(3)
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patinncnow
Rating: 5 stars
05/20/2016
Delicious. I marinated and then after cooking it was a big hit. Do not understand why only three people gave tried it. Great recipe. I'm have fixed it at least four times. Read More
Helpful
(1)
France C
Allstar
Rating: 3 stars
08/06/2020
A no-mess way to make shrimp. This makes a lot of butter sauce so you may not use it all. The butter sauce is also salty, so either don’t add the extra salt, or use unsalted butter. There are 41-50 shrimp in one pound of medium shrimp (82-100 in 2 lbs), so you’re going to get WAY more than 6 shrimp per packet, more like 27-33! I used extra large size shrimp and got 10 per packet. In order to get 6 per packet, you’ll need to use extra-jumbo size, or just put more in each packet like I did. I poured the sauce and shrimp over rice. I grilled mine for 10 minutes (against my better judgement) and the shrimp were overcooked and rubbery. I would start checking at 5 minutes. Easy cleanup, but if I were to make it again, I’d make several tweaks, including using more herbs. Read More
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