| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons Italian-style breadcrumbs
- 1/4 cup plus 1 teaspoon extra-virgin olive oil
- 1 teaspoon finely grated lemon zest, plus 1 lemon, thinly sliced
- 5 cloves garlic (1 grated, 4 minced)
- 2 tablespoons grated parmesan cheese
- 1 9-ounce package frozen artichoke hearts, thawed
- Kosher salt
- 4 sprigs fresh oregano
- 4 tablespoons unsalted butter, quartered 1 1/2 pounds large peeled and deveined shrimp
- 1/4 teaspoon red pepper flakes
- 1/4 cup finely chopped fresh parsley
- 1/2 cup dry vermouth or dry white wine
Instructions
- Preheat a grill to medium high. Combine the breadcrumbs and 1 teaspoon olive oil in a small skillet over medium heat; cook, stirring, until golden, about 5 minutes. Transfer to a small bowl and let cool. Stir in the lemon zest, grated garlic and cheese; set aside.
- Tear off 4 large sheets of heavy-duty foil. Divide the artichoke hearts among the sheets. Season with salt and top each with an oregano sprig and a few lemon slices; add a tablespoon of butter to each. Season the shrimp with salt and place on top of the lemon slices. Sprinkle the shrimp with the red pepper flakes, parsley and minced garlic; drizzle with the vermouth and the remaining 1/4 cup olive oil. Bring two opposite ends of the foil together and fold twice to seal. Fold in the other sides and seal, leaving room for heat to circulate.
- Grill the foil packets until the shrimp are just cooked through and the mixture is saucy, about 10 minutes. Carefully open the packets and sprinkle with the breadcrumb mixture.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 344 |
| Total Fat | 28 g |
| Saturated Fat | 10 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 5 g |
| Sugar | 2 g |
| Protein | 7 g |
| Cholesterol | 54 mg |
| Sodium | 393 mg |
| Serving Size | 1 of 4 servings |
| Calories | 344 |
| Total Fat | 28 g |
| Saturated Fat | 10 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 5 g |
| Sugar | 2 g |
| Protein | 7 g |
| Cholesterol | 54 mg |
| Sodium | 393 mg |
Reviews
The oregano ruined it for me. Would have been much better without it.
I added marinated artichoke hearts & asparagus spears. Laid shrimp on lemon slices. Since the asparagus was thicker, we took out of packet after 10 min & placed on grill grates. It was delicious.
I have to say my husband got the incredients for this when it was a lovely 10-15 degrees at dinner so I made it in the oven. I am not a cold weather griller. The garlic made this unenjoyable for me. I am going to try again in the summer with the grill and less garlic.
I’ve made this before and am making it again tonight! I like to add a few mushrooms. yum
Made this last night and we really enjoyed it. Very easy and quick with lots of flavor. I have the most enormous garlic cloves I’ve ever seen so I only used one, which was perfect. We all like garlic, but I think we would have found 5 to be very overwhelming. Almost skipped the bread crumbs and very glad I didn’t. Definitely will make again. Would be great for a big group, too.
Delicious. Flavors are amazing. Will definitely make again.
Saw this recipe in this month’s Food Network magazine and made it a couple of weeks ago. We loved it! Very flavorful. Loved that it was quick and easy. Making it again tonight!
Did you use raw shrimp or cooked?
Very quick but amazing depth of flavor. I used vermouth for the wine additive. Did not overpower the dish. We will make this again soon
I made this tonight for dinner. It was fantastic! I served it with a side of angel hair pasta and salad. This will become a staple in the summer for us!