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Shelby Hearn
 
May 30, 2022 | Cooking with Suhru | Shelby Hearn

Cooking with Suhru: Pinot Grigio + Easy Shrimp Bake

Cooking with Suhru: Pinot Grigio + Cajun Shrimp FoilNothing says summer like shrimp on the BBQ! Pair it with a nice, chilled bottle of Pinot Grigio and you have quite the quintessential summer evening! 

I stumbled across this Delish.com recipe for Grilled Shrimp Foil Packets a few weeks ago and it has quickly become a staple in our household and one that is sure to make a splash this summer at a BBQ because it has all the wow factor with very little work! This delicious dinner is fast and easy for a mid-week meal and with no mess and quick and simple cleanup, it is quickly becoming one of my favorites!

I have long been a fan of the Cajun/Louisiana Crawfish Boil, and while not quite the same, this 30 minute recipe is a close second! But don't take my word for it, try it with a bottle of Pinot Grigio and prepare for an all around excellent evening!

The original recipe can be found on Delish.com. I have included my revised recipe, with a few tricks, tips, and improvements below.


Grilled Shrimp Foils

INGREDIENTS

  • 1 1/2 lb. large shrimp, peeled and deveined
  • 8 cloves garlic, pressed
  • 2 smoked andouille sausages, thinly sliced
  • 4 ears corn, each cut into 4 pieces
  • 1 lb. red bliss potatoes, chopped into 1-in pieces
  • 4 tbsp. extra-virgin olive oil
  • 4 tbsp. Old Bay seasoning
  • Kosher salt
  • Freshly ground black pepper
  • 3 lemons, sliced into quarter wedges
  • 4 tbsp. butter
  • 2 tbsp. freshly chopped parsley
  • Old Bay Hot Sauce (optional) 

DIRECTIONS

  1. Preheat grill over high heat, or preheat oven to 425°.
  2. While the grill/oven is heating up tear 4 sheets of aluminum foil (approximately 14 inches long each).
  3. Divide cut potatoes, quartered corn, sliced sausages and rinsed shrimp evenly between the 4 foil sheets.
  4. Onto each of the 4 potato, corn, sausage, shrimp combos, drizzle 1 tbsp of oil, 1 tbsp Old Bay Seasoning, 2 pressed garlic cloves, and season with salt and pepper. Toss gently to combine until all contents are coated evenly with seasoning.
  5. Top each mixture with a squeeze of 1 quarter lemon and 1 tbsp butter.
  6. Fold aluminum foil into a long boat, crimping all seams closed.
  7. Place each boat on the grill and cook until just cooked through, about 15 to 20 minutes.
  8. Open all foil boats and tip contents into a large bowl. Top with chopped parsley. Serve with remaining lemon wedges, Old Bay Hot Sauce (optional for extra spice), and a chilled bottle of Suhru Pinot Grigio!

Learn More About our Pinot Grigio!

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