The secret to enjoying the last of those long summer nights is a no-fuss do ahead meal with the added bonus of not having to wash any pots and pans. This is a great week night meal or fun dinner to do when entertaining. In keeping with my theme of the past few weeks, here is another easy summer meal to tuck into your “favorites” foodie file.
As I look towards Labor Day long holiday weekend, I want to keep the food aspect of entertaining my guests simple and satisfying. I love to surround myself with people and hate to be caught in the kitchen taking any time away from my guests. After all, they are guests! With so little time to go out and enjoy friends in a social setting, when I have people over to my home, I want the flavors to pop with deliciousness and I want to feel indulgent by spending time with them. Keeping things simple doesn’t mean that I have to sacrifice flavors, quality or composition. It does mean however that it is a meal best executed with a plan. I’ve never pretended not to be a planner. I am a planner to the core. But for me planning allows me to worry less and focus more on being in the moment. While I don’t usually post two posts in one week, I couldn’t resist sharing this vacation inspired recipe idea. Since its kitchen inception at Lake Tahoe I have already made it three times. I just can’t get enough of it!
Have fun with it. This easily customizable dish can even make for an engaging group meal. Guests can pick their ingredients and you just pop the packets on the grill to cook. The beauty of this dish is that the steam inside the packet ensures the shrimp and veggies cook quickly, stay tender, and are infused with flavor from the lemon, herbs and spices.
Campfire Prawns & Corn Wheels
1 1/2 lbs large shrimp (approx 26-30), cleaned, deveined, tails on
2 cups cherry tomatoes, halved
3-4 stalks corn on the cob, shucked and cut into 1-inch pieces
1-2 zucchini, thick cut (optional)
6 sprigs thyme
4 cloves garlic, rough chopped
1/4 cup extra virgin olive oil
1 small red onion, thinly sliced (or green onions, chopped 1/3 up to green)
1 tsp red pepper flakes
1 tsp paprika
salt and pepper to taste
2 lemons, juiced
Heat BBQ grill to medium high heat (or oven to 400 degrees). In a large bowl toss all ingredients together, and season with salt and pepper.
Place 4 pieces of foil, each approximately 14-inches long) on a table and divide mixture amongst the packets. Begin to crinkle up the packets around the edges and then divide the juice amongst the packets. Place the long sides of the foil together in the center and crease them to make a tight fold; until the foil lies flat against the food. Fold in the shorter sides and seal similarly.
Place the packets on a grill or on a cookie sheet in the oven to cook for 20 minutes. Remove from heat and carefully open one end of the packet, using tongs, to allow the steam to escape. Pour all foil contents into a big bowl and toss well.