Buttery shrimp, leek and potato pockets
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Peeled potatoes (about 1 1/4 |
| Pounds) -- sliced 1/8\" | ||
| Thick | ||
| 1 | cup | Sliced leeks or mild onions |
| 1 | cup | Plum tomatoes -- chopped |
| 1 | pounds | Jumbo shrimp -- peeled, |
| Deveined | ||
| 4 | tablespoons | Butter -- 1/2 stick |
| 2 | teaspoons | Dill weed -- crushed |
| 1 | teaspoon | Garlic powder |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Ground pepper |
Directions
1. Preheat outdoor grill or oven to 425 degrees. On a work surface, place 4 sheets (about 20" each) of heavy duty or doubled aluminum foil. In the center of each piece of foil, arrange ½ cup potatoes overlapping slightly, top with ¼ cup each leeks and tomatoes and 5 shrimp; dot with 1 T butter. Sprinkle with ½ t dill weed, ¼ t each garlic powder and salt and ⅛ t black pepper. 2. Arrange remaining potatoes over shrimp, overlapping slightly. Bring long sides of foil together over mixture, all owing space for heat circulation and expansion; fold down to seal. Fold up short ends; crimp to seal. 3. Place on outdoor grill about 5 inches from heat or in oven. Cook until potatoes are tender and shrimp are cooked (on the grill for about 20 minutes, turning once, or in the oven for about 30 minutes). 4. Place in individual shallow serving bowls; carefully unfold foil, then serve.
Recipe By :
From: Jean Cash Date: 08-04-95 (15:23) (159) Fido: Cooking