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| Beer & Butter Shrimp with Potatoes & Roasted Green Beans with Dill Vinaigrette |
Grilled Beer & Butter Shrimp with Potatoes
2 servings
ingredients
• 3/4 lb small red potatoes, halved
• 1/2 medium red onion, cut into wedges
• 1.5 tbsp unsalted butter, cut into small cubes
• Kosher salt & fresh black pepper
• 6 oz bottle wheat beer (I used Boulevard 80 Acre Hoppy Wheat), drink the other half!
• 20 medium shrimp, peeled & deveined (leave those tails on!)
• 1/2 tsp Old Bay
• 1/8 cup fresh parsley, chopped
• 1/2 medium red onion, cut into wedges
• 1.5 tbsp unsalted butter, cut into small cubes
• Kosher salt & fresh black pepper
• 6 oz bottle wheat beer (I used Boulevard 80 Acre Hoppy Wheat), drink the other half!
• 20 medium shrimp, peeled & deveined (leave those tails on!)
• 1/2 tsp Old Bay
• 1/8 cup fresh parsley, chopped
directions
1. Preheat grill to medium high heat. Stack 2 large sheets of foil, add the potatoes and onion to the center fold up the sides sort of in a bowl shape and add 1 tbsp butter, 1/4 tsp salt and one-third of the beer. Lay another piece of foil over top and crimp the edges to seal the package. Grill covered for 25 minutes until the potatoes are tender.
2. Stack 2 more large sheets of foil and place the shrimp in the center. In a small bowl toss the shrimp with the Old Bay seasoning. Fold up the sides again into a bowl shape, add the shrimp and remaining beer. Dot the top of the shrimp with the 1/2 tbsp butter cubes. Lay another piece of foil over top and crimp the edges like you did with the taters.
3. When there are only 4 minutes left for potatoes/onions, then add the shrimp package to the grill. Cook 4 minutes. Sprinkle the veggies with the parsley, salt and pepper to taste. Also, pour some of the juices from the shrimp over top.
I served the shrimp in a separate bowl so I could pour the juices over them and we could dip the shrimp in the juices as we ate them. Otherwise, they would be running all over the plate.
The beans came out way overcooked compared to how we liked them, but the vinaigrette was sooooo good. So I would definitely make these again and use the recipe cook time and oven temperature set above. I followed the recipe of 450º for 20 minutes and they were overdone and had lost most of their texture. My I harvested all of my dill plant before it went to seed about a month ago. I put 1 tbsp of chopped fresh dill in each hole of 2 ice cube trays, froze them and store them in a Ziploc in the freezer. That way, when I need some fresh dill for a recipe, just take it out set the bowl on the back of the oven (if it's on) so the heat can help defrost the cubes indirectly. I squeeze out the excess water and use it in the meal!
2. Stack 2 more large sheets of foil and place the shrimp in the center. In a small bowl toss the shrimp with the Old Bay seasoning. Fold up the sides again into a bowl shape, add the shrimp and remaining beer. Dot the top of the shrimp with the 1/2 tbsp butter cubes. Lay another piece of foil over top and crimp the edges like you did with the taters.
3. When there are only 4 minutes left for potatoes/onions, then add the shrimp package to the grill. Cook 4 minutes. Sprinkle the veggies with the parsley, salt and pepper to taste. Also, pour some of the juices from the shrimp over top.
I served the shrimp in a separate bowl so I could pour the juices over them and we could dip the shrimp in the juices as we ate them. Otherwise, they would be running all over the plate.
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| Grilled Beer & Butter Shrimp |
Green Beans with Dill Vinaigrette
2 servings
ingredients
• 1 lb green beans, trimmed
• 1 1/2 tbsp olive oil
• 1/4 tsp salt
• 1 tbsp white wine vinegar
• 3/4 tsp Dijon mustard
• 1/4 tsp sugar
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh dill, chopped
• 1 1/2 tbsp olive oil
• 1/4 tsp salt
• 1 tbsp white wine vinegar
• 3/4 tsp Dijon mustard
• 1/4 tsp sugar
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh dill, chopped
directions
1. Preheat oven to 375º. Dress the beans with 1/2 tbsp oil and 1/4 tsp kosher salt. Using tongs, toss around until well coated on a baking sheet.
2. Cook for about 15-20 minutes, tossing occasionally.
3. In a mixing bowl, whisk vinegar, mustard, sugar, 1/8 tsp salt/pepper. Once combined, drizzle the oil in a steady stream while whisking vigorously to create an emulsion. If the oil seems to separate stop pouring and whisk until the mixture is emulsified then start the oil again. Stir in fresh dill.
4. Add the green beans to the vinaigrette and toss together until well coated.
This recipe was adapted from Good Housekeeping Cookbook.
2. Cook for about 15-20 minutes, tossing occasionally.
3. In a mixing bowl, whisk vinegar, mustard, sugar, 1/8 tsp salt/pepper. Once combined, drizzle the oil in a steady stream while whisking vigorously to create an emulsion. If the oil seems to separate stop pouring and whisk until the mixture is emulsified then start the oil again. Stir in fresh dill.
4. Add the green beans to the vinaigrette and toss together until well coated.
This recipe was adapted from Good Housekeeping Cookbook.
The beans came out way overcooked compared to how we liked them, but the vinaigrette was sooooo good. So I would definitely make these again and use the recipe cook time and oven temperature set above. I followed the recipe of 450º for 20 minutes and they were overdone and had lost most of their texture. My I harvested all of my dill plant before it went to seed about a month ago. I put 1 tbsp of chopped fresh dill in each hole of 2 ice cube trays, froze them and store them in a Ziploc in the freezer. That way, when I need some fresh dill for a recipe, just take it out set the bowl on the back of the oven (if it's on) so the heat can help defrost the cubes indirectly. I squeeze out the excess water and use it in the meal!
Enjoy!
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