Grilled Shrimp Scampi in a Foil Pan with Lemon Butter Sauce

by cookingwithauntjuju.com

Shrimp is so versatile and there are so many ways to use it in a recipe. It also can be prepared in many ways such as roasting, stir-fries, shrimp cocktail or grilling like in this simple recipe, but always oh so good.

The best thing is the meal can be entirely cooked on the grill. The lemon butter sauce is in the pan along with the shrimp and if you grill bread as a base (versus rice or pasta) you never have to heat up your kitchen.

I have made rice on a grill before, go here for a recipe. Instant rice is used and you would want to change some of the ingredients, like the ketchup! I haven’t tried pasta yet but the recipes I’ve seen you have to precook the pasta in water and then add it to your recipe. Of course this could be done ahead of time and set aside. I like to use angel hair pasta in the warm months as it is done in just a few minutes.

Grilled Shrimp Scampi in a Foil Pan with Lemon Butter Sauce

  • 1 lb. deveined large shrimp, thawed and peeled with the tails removed
  • 6 tbsp. unsalted butter, cut into cubes
  • 2 tbsp. dry white wine
  • 4 cloves garlic, chopped
  • zest and juice of 1/2 lemon
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. red pepper flakes
  • Kosher salt and freshly ground black pepper to taste
  • fresh parsley leaves, minced to garnish
  • Parmigiano-Reggiano or Pecorino Romano
  • rice, pasta or grilled bread (see recipe below)

Turn your grill on high. I like to use a foil pan (versus just foil) when there is a sauce as I don’t want anything to leak out. Actually I use 2 pans, one inside the other for extra stability. Add the shrimp, butter, wine, garlic, lemon zest and juice, Worcestershire sauce (all to taste) in the center of the foil pan. Sprinkle with the red pepper flakes, salt and pepper (optional) and cover tightly with foil.

Place on the hot grill and cook until the shrimp are cooked and the sauce is bubbling – maybe 7-9  minutes. Depends on how hot your grill is and the size of the shrimp. The shrimp will also continue to cook after removal from  the grill.

To judge when shrimps are done is difficult; if the shrimps are curled too tightly, or shaped like an “O” they are overcooked – you want a loose C shape, or cooked. They should have an internal temperature of 165 degrees, but who is going to pull out a thermometer to check!

I had a little bit of both, a few were overcooked “O” but most of them were cooked “C” perfect – it’s that sauce that made all the shrimps taste so good!

Garnish with parsley and serve over pasta, rice or grilled bread.

Grilled Bread:

  • artisan style bread such as ciabatta, sourdough or Italian
  • olive oil (lemon-infused would be delicious)
  • add more flavor with minced garlic (or rub a garlic clove over the surface of the bread), herbs, sea salt
  • maybe some cheese like Parmesan

Cut the bread into 1/2 to 1-inch slices depending on the shape of the bread. Brush oil on both sides and add the seasonings of your choice. Grill on both sides until you get grill marks.

Recipe by cookingwithauntjuju.com 

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