Tuesday, July 30, 2013

Greek Shrimp in Foil Packets

With the weather FINALLY warming up here in Western Washington. I have been wanting to spend more time outdoor and not hiding in my kitchen. Let's face it, the summers here can be absolutely fabulous but they don't last very long. We are lucky if we get 2 months of weather above 70 degrees!

So of course that means more cooking on the grill. I have been craving Greek flavors for a while now. I thought about making my Big Fat Greek Burgers, or my Chicken Kabobs with Greek Salad, but on this night I decided to do something with the frozen shrimp I had bought on sale a few days earlier. After about grilling in foil packets in my last Food Network magazine, the little light bulb went off in my head and I knew exactly how I wanted to prepare the shrimp. 

Grilling in foil packets is so simple and tons of fun really. You just throw whatever flavors you want into the foil, crimp it up into a little package, and throw her on the grill. No mess, no turning or basting, just let it do its magic inside the packet and viola, a fabulous meal!

I don't have any pictures of the dish in the foil because my camera decided to have a mind of it's own when I tried. But at least I have a picture of the finished dish for you. My daughter was here, you know, Miss Picky Pants? She loved this, well except for the tomatoes. I did hear a "Why did you have to put tomatoes in it" whine. But she picked them out and chowed down.

Greek Shrimp in Foil Packets
serves 4

1 pound of large shrimp, peeled
1/2 stick of butter, softened
3 cloves garlic, minced
1 tablespoon fresh oregano leaves, chopped (2 sprigs)
1/2 cup fresh flat leaf parsley leaves, chopped
1 lemon, zested, and juiced
Big pinch of red pepper flakes
Kosher salt
Cracked black pepper
1 pint of grape tomatoes, halved
1 cup Kalamata olives, chopped
1 cup dry white wine
1 cup crumbled feta cheese

In a small bowl combine the softened butter, garlic, oregano, parsley, lemon zest, red pepper flakes, and salt and pepper. Set aside. Divide the shrimp, tomatoes, olives, and feta into 4 foil packets. Add the lemon juice to the white wine and pour evenly over the packets. Too each packet add a tablespoon of the butter mixture. Close packets and grill over high heat for about 8 minutes.

Serve the shrimp over pasta or rice.


Shared at Carrie's Experimental Kitchen's Seafood Frenzy


  1. I don't grill much but I'd try this is the oven!

  2. Thank you so much for linking this recipe to Seafood Frenzy Friday Bobbi. Have a great week! http://carriesexperimentalkitchen.blogspot.com/2013/08/seafood-frenzy-friday-56.html

    1. You are welcome my friend :) thanks so much for hosting!!

  3. This sounds great, Bobbi! We love to grill - and fortunately here in Phoenix, we can do it for the majority of the year! Pinned this to try!

    1. Yes I have been to Arizona a few times and you do have great grilling weather! I am so glad you are going to give this recipe a try, I think you will really like it!!

  4. This sure does look good Bobbi, love shrimp!!!! Pinning and stopping over from Seafood Frenzy Friday!

    We'd love to have you link this at our SUPER SUNDAY Link Party, have you stopped over yet? If not, please do!

    Who Needs A Cape?
    Not Your Average Super Moms!