TINFOIL BAG RECIPES

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POMPANO IN A FOIL BAG RECIPE | MYRECIPES



Pompano in a Foil Bag Recipe | MyRecipes image

Provided by Robert St. John

Yield Makes 6 servings

Number Of Ingredients 13

½ cup unsalted butter, divided
¼ cup diced yellow onion
1 medium carrot, cut into thin strips
½ cup thinly sliced celery
1 cup diced leeks
2 teaspoons minced garlic
½ teaspoon salt
2?½ teaspoons Creole seasoning, divided
½ cup white wine
2 tablespoons fresh lemon juice
2 teaspoons chopped fresh thyme
2 tablespoons olive oil
6 (6-ounce) pompano fillets

Steps:

  • Melt 2 tablespoons butter in a medium nonstick skillet over medium-high heat. Add onion and carrot, and sauté 3 minutes. Add celery, leeks, garlic, salt, and 1/2 teaspoon Creole seasoning; sauté 5 minutes. Add wine, lemon juice, and thyme. Cook 2 minutes or until slightly thickened.
  • Cut 6 (18- x 12-inch) rectangles of foil. Brush center of each sheet with olive oil. Place 1 fillet in center of each sheet, and sprinkle evenly with remaining 2 teaspoons Creole seasoning. Divide onion mixture evenly over fillets. Top each fillet with 1 tablespoon remaining butter. Fold foil in half over each fillet to form a packet; crimp edges to tightly seal.
  • Grill packets on grill rack, covered with grill lid, over medium heat (300° to 350°) 12 minutes.

BAKED SHRIMP IN FOIL RECIPE - FOOD.COM



Baked Shrimp in Foil Recipe - Food.com image

Make and share this Baked Shrimp in Foil recipe from Food.com.

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4-6 serving(s)

Number Of Ingredients 11

2 lbs large shrimp
1/2 cup salted butter
1 bunch about 2 cups chopped flat leaf parsley
2 -3 tablespoons dried or minced onions
4 garlic cloves, chopped
3 lemons
4 tablespoons of your favorite hot sauce
1/2 teaspoon sea salt
1 teaspoon coarse black pepper
red pepper flakes, (ground red pepper will work too)
1 large aluminum foil, bag (used for grilling, if not, use regular foil)

Steps:

  • 1. Let the stick of butter soften in a bowl until it is VERY soft.
  • 2. Coarsely chop the parsley and cut into the soft butter.
  • 3. Add garlic, onion, hot sauce, pepper, salt and blend until the parsley seems well incorporated.
  • 4. Juice ONE lemon and cut the other two into slices. Add lemon juice to the mixture and blend.
  • 5. Add red pepper flakes to your taste.
  • 6. Rinse shrimp thoroughly and leave the shells ON. Add them to the bowl and mix them in until they are evenly coated with the mixture.
  • 7. Put shrimp mix into the oven bag along with the lemon slices.
  • 8. If making a foil packet from sheet foil, be sure to make the foil a double layer. Seal packet of foil bag TIGHTLY and place in the refrigerator a few hours until you are ready to bake. If you are making your own packet, make it large enough to keep the shrimp in no more than two layers inside the packet.
  • 9. Preheat oven to 450 degrees. Place foil bag into a cookie sheet with edges to catch any leaks.
  • 10. Bake for 15 minutes, remove from oven, give the foil bag a shake to redistribute the shrimp, flip over and return to the oven for another 15 minutes.
  • 11. After this 30 minutes of baking, remove the foil bag and give it a look. The shrimp should be nice and pink. If not, bake another 10 minutes and check again.
  • 12. Cut open the bag with a knife and dump into a bowl to serve.
  • 13. Add a nice salad and enjoy!
  • 14. We make two pounds to have some leftover shrimp to make into our Low-Carb Aioli Shrimp Salad the next day!

Nutrition Facts : Calories 397.8, FatContent 25.8, SaturatedFatContent 14.9, CholesterolContent 347.5, SodiumContent 2171.4, CarbohydrateContent 10.1, FiberContent 2.5, SugarContent 1.8, ProteinContent 32.9

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