Chef John Folse: Fire-roasted shrimp and mixed vegetables

Chef John Folse: Fire-Roasted Shrimp and Mixed Vegetables
Updated: May. 8, 2018 at 10:40 AM CDT
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(WVUE) - This simple foil packet recipe will take you back to camping days of yesteryear. The great thing about this dish is that you can make it what you want by alternating vegetables or choosing chicken, beef or a different seafood. This meal is also perfect for quick outdoor grilling, and the cleanup is a breeze!

Prep Time: 1 Hour

Yields: 4 Servings


½ pound (12–15 count) shrimp, peeled and deveined

1 cup chopped asparagus tips

1 cup thinly sliced carrots

1 cup diced potatoes

1 cup green peas

1 cup broccoli florets

1 cup cauliflower florets

1 cup sliced mushrooms

¼ cup Worcestershire sauce

salt and black pepper to taste

granulated garlic to taste

½ cup thinly sliced garlic

½ cup sliced green onions

¼ pound butter, thinly sliced

½ cup chicken stock


Preheat grill to high according to manufacturer's directions. Place a 4-foot-long sheet of aluminum foil, shiny-side down, one edge toward you on the work surface. Spray with nonstick cooking spray. Arrange asparagus, carrots, potatoes, green peas, broccoli, cauliflower and mushrooms in a mound in the center of the foil. Add shrimp on top of vegetables. Pour Worcestershire sauce over vegetables and shrimp. Season with salt, black pepper and granulated garlic. Add sliced garlic and green onions. Evenly distribute butter slices on top of vegetables and shrimp. Fold half of aluminum foil over vegetables and shrimp to create a rectangular packet. Fold short sides over several times to create a tight seal. Spoon in chicken stock. Fold over and crimp the final edge to make a sealed packet. Place packet on the grate over the fire. The packet will puff up after 20–25 minutes, signaling that they are done.