Dinner for One…or a Crowd
Simplicity. That’s what we often need in the middle of the week. Between work, activities and commitments, it can be so tempting to pull out a frozen pizza and pop it into the oven. Today was one of those days, but I resisted.
Summer brings an abundance of fresh herbs like basil. It is so plentiful at this time of year, and the crisp aroma reminds me that simple meals with flavorful ingredients don’t require a lot of pomp and circumstance.
One of the oldie but goodies I like to prepare as a side dish when we entertain is Grilled Shrimp Packets. Dot some shrimp with herbed compound butter in a foil packet, throw it on a grill, and in about ten minutes, you have an instant crowd pleaser. It works so well as a side or an appetizer, but tonight, I decided to make it the main course. All I needed was a good hunk of good, crusty bread, and it was the ideal midweek meal.
You can, of course, customize compound butter in so many different ways. Tonight I was craving Thai flavors, so I made a Basil, Garlic and Red Curry Compound Butter. The shrimp soaked up the rich flavors as it steamed in its foil packet, emitting juices just right for bread dipping. And for some extra kick, I couldn’t resist spiking each bite with a dot of Sriracha Sauce.
Who needs pizza?
Grilled Shrimp Packets with Basil, Garlic and Red Curry Compound Butter
makes 2 packets
- 2 cloves garlic
- 3 -5 basil leaves, depending on size
- 1 tablespoon of cilantro
- 4 tablespoons of butter, softened
- 2 teaspoons red curry paste
- salt and pepper to taste
- 24 large shrimp, peeled and deveined (tail left on if desired)
- fresh basil leaves, chiffonade for garnish
- Sriracha Sauce for serving, optional
In a mini food processor, mince garlic, basil and cilantro. Add butter, red curry paste, salt and pepper and process till combined.
On two pieces of heavy duty foil, divide shrimp and lay in a row. Dot with desired amount of compound butter (you can control the fat here). Seal tightly and place on a hot grill. Allow it to cook for about 10 minutes; you will notice the packets puff up when it is done.
Serve the shrimp straight out of the packets if you wish! Or plate it with chiffonades of basil and Sriracha sauce. Don’t forget the bread!
Your shrimp sounds delicious, great photo.
Liren replied: — July 10th, 2010 @ 11:02 pm
Thanks, Gitte!
I think sometimes people overcomplicate grilling… everything is marinated for hours. This is a wonderfully simple way to prepare shrimp on the grill… another fantastic post!
Liren replied: — July 10th, 2010 @ 11:03 pm
This is definitely not complicated, that’s for sure! Simple and easy – wish cooking could always be like that (thankfully in the summer, it often is).
Nope, I wouldn’t share. I love the addition of the red curry paste to the butter!!
Liren replied: — July 10th, 2010 @ 11:04 pm
Hi Belinda! I love the red curry paste, too. It blended so well with the butter.
I think I’ve eaten 3 pounds of shrimp in the last 2 weeks, haha. But that doesn’t mean that there isn’t always room for more! This recipe looks delicious, and quick/easy enough for anyone to make (regardless of how “in a hurry” you are). Thanks for it!
Liren replied: — July 10th, 2010 @ 11:04 pm
The great thing about shrimp is that it’s low fat and great for you! I would gladly eat 3 lbs of shrimp in 2 weeks!
Looks delicious
Liren replied: — July 10th, 2010 @ 11:05 pm
Thank you!
What a delicious idea, my family would love this, the combination of flavors is perfect and I appreciate the aspect of bringing a fresh flavorful dish to the table quickly on most nights of the week!
Liren replied: — July 10th, 2010 @ 11:05 pm
Hi Patty! Yes, it’s flavorful and fast – definitely great for feeding a hungry family quickly :)
That’s a really impressive solo dinner, I must say. Most of the time, i can’t be bothered to do much beyond cutting up some bread and cheese. :)
I’m definitely going to give this a try, especially since it’s been way too hot to do much cooking lately.. especially since I have some leftover chili-lime compound butter kicking around in the fridge right now that would probably work very nicely here.
Liren replied: — July 10th, 2010 @ 11:06 pm
Oh, bread and cheese is a perfect solo dinner. If figs were in season, that would be my solo meal of choice. But I was definitely craving seafood, so this fit the bill! Your chili-lime compound butter will be PERFECT for this.
this looks absolutely fabulous. i’m always looking for new ways to cook shrimp since i eat so much of it, but i never thought of little packets.
Liren replied: — July 10th, 2010 @ 11:06 pm
Yes, I love the packets because I don’t have to clean the grill, too!
This is a great recipe to keep in mind for those busy work days. I also like how fast shrimp is to prepare. There are such a broad array of good fresh fruits and veggies to inspire great meals in the bay area.
I have to try this sriracha compound butter, it sounds delicious!
Liren replied: — July 10th, 2010 @ 11:07 pm
Hi Christine, it is great for those work days, and you’re right, shrimp is always fast!
beauuutiful photo! love the idea of shrimp packets.
Liren replied: — July 10th, 2010 @ 11:09 pm
Thank you, Shree!!
This will get made…..anything with Sriracha!
Liren replied: — July 10th, 2010 @ 11:09 pm
I am definitely addicted to Sriracha right now! Such good stuff.
Yum yum YUM! Love shrimp and the red curry butter is rad and fab! I know you said grill but I really love that this would work in an oven too, for deprived apartment dwellers like us ;)
Liren replied: — July 10th, 2010 @ 11:10 pm
You are SO right, they could be made in an oven, too! Perfect to remember for when winter rolls around.
I just love the simplicity and great flavors in this easy dish!!!
Liren replied: — July 10th, 2010 @ 11:11 pm
Thanks!
what a great way to grill shrimp and infuse so much flavor!!
thanks for sharing this great cooking technique!
Liren replied: — July 10th, 2010 @ 11:11 pm
Nothing like some butter to help infuse flavor!
Beautiful and Simple….less is more sometimes and this proves it!
Liren replied: — July 10th, 2010 @ 11:12 pm
Cheryl, I thought of you when I made and wrote this. Less is definitely more, especially in the summer!
Simplicity and taste…that’s the ticket
Liren replied: — July 10th, 2010 @ 11:12 pm
I agree!
This sounds great, Liren. Very clever to use the compound butter that way. :-)
Liren replied: — July 15th, 2010 @ 7:00 pm
Hi Jean! I think this is my favorite way to use compound butter.
OOoooh… I love how this is like en papillotte :) I haven’t had grilled shrimp in ages and the flavours sound gorgeous. Brilliant as ever Liren!
Liren replied: — July 15th, 2010 @ 7:06 pm
Yes, it IS like en papillote! Just with foil and on the grill!
I love this kind of simple, delicious summer food. Thanks for sharing!
Liren replied: — July 15th, 2010 @ 7:19 pm
That is what I love best – that it IS simple!
Shrimp is the ultimate “fast food” isn’t it? I love using compound butters. They freeze well, and add such a nice finishing touch, I have to say, I usually add things like herbs, citrus zest, and chilies. I’ve never added Siracha or curry—-what a fantastic idea!
Liren replied: — July 15th, 2010 @ 7:19 pm
So very true – shrimp is a “fast food!” It really reminds me that a quick meal can always be had if you have some shrimp on hand!
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