Grilling and Bar-B-Que
Welcome to our cook
book.
Seafaring Packets
32 littleneck or cherrystone shell clams (about 2 1/2 pounds)
32 uncooked medium shrimp in shells (about 1 1/4 pounds), thawed
is frozen
32 sea scallops (about 2 1/2 pounds)
8 ears of corn husked and cut into fourths
32 large cherry tomatos
8 18x12 inch sheets of heavy duty aluminum foil
Fresh chive stems or chopped fresh chives, if desired
top with one of these butters:
Lemon Butter
1/2 cup butter melted
1 tablespoon grated lemon peel
Mix together
Chive Butter
1/2 cup butter melted
1 tablespoon chopped fresh or 1 teaspoon freeze dried chives
Mix together
1. Heat coals or gas grill for direct heat. Place
clams, shrimp, scallops, corn and tomatoes on one side of the
aluminum foil sheets. Drizzle 1 tablespoon of one of the flavored
butters over seafood and veggies on each sheet.
2. Fold foil over seafood and veggies so edges meet. Seal edges,
making tight 1/2 inch fold; fold again. Allow space on sides for
circulation and expansion.
3. Cover and grill packets 4 to 5 inches from medium heat 15 to 20
minutes or until clams open, shrimp are pink and firm and veggies
are tender. Place packets on plates. Cut large X across top of
each packet; fold back foil. Top with chives.
Makes 8 servings.
Since moving into our new house 3 years ago my neighbors know when
they smell this that summer is finally here. I make this at the
start of the grilling season and I usually end up with the
neighborhood filling their order around Easter. This year it
turned into a big block party and with us getting three new
families it was a great idea!!!
Submitted by: Laurie_Lynn
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