Foil Pack Recipe | Garlicky Shrimp With Zucchini & Tomato

Garlicky Shrimp With Zucchini & Tomato

1 large zucchini, halved lengthwise and cut crosswise into 1/4-inch slice
1 can (14.5 oz) stewed tomatoes, drained (you can reserve this liquid for another use)
Salt and pepper
2 tbsp unsalted butter, room temperature
1 clove garlic, peeled and minced
3/4 pound extra-large (16/20 per pound) shrimp, peeled and deveined
Lemon wedges, for serving
Crusty bread, for serving

  1. Preheat oven to 400°F.
  2. Lay two 18-inch lengths of foil on a flat surface. Divide zucchini evenly among the centers of each piece. Top with drained tomatoes and season with salt and pepper. In a small bowl, combine garlic and butter. Spread evenly over one side of each shrimp and arrange them in a single layer, butter-side up, on top of zucchini mixture. Season with salt and pepper.
  3. Draw the two short ends of the foil up and together over the shrimp and zucchini. Fold the top inch of foil over, then repeat, folding it down close to, but not touching, the ingredients. Seal the ends of the packet by folding them like a present, drawing one corner towards the middle seam, then the other, then folding the resulting flap towards the center of the packet.
  4. etc
  5. etc

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