The Atlanta Journal-Constitution
FOILED SHRIMP
Inspired by the eponymous dish at Mosca’s Restaurant, Westwego, Louisiana
½ cup low-sodium
vegetable broth 2 tablespoons fresh
lemon juice 2 tablespoons dry white
wine
2 teaspoons olive oil 1 tablespoon fresh rosemary leaves (about 3 sprigs)
1 tablespoon fresh oregano leaves (about 2 sprigs)
1/4 teaspoon kosher salt 1 tablespoon ground black
pepper
1 large yellow onion, cut horizontally into ½-inch-thick rings 16 cloves of garlic (about 2 heads), peeled and smashed
4 fresh bay leaves 2 pounds fresh raw large shrimp, in shells (16-20 count)
Light the charcoal grill, or preheat the oven to 400 degrees. Combine the vegetable broth, lemon juice, wine, olive oil, rosemary, oregano, salt and pepper in a jar with a tight fitting lid. Shake the mixture until it emulsifies.
Place four 12-inch by 18inch sheets of heavy-duty aluminum foil on the work surface.
Divide the onion rings and garlic cloves into four equal amounts, and place the portions in the center of each sheet of foil. Add a fresh bay leaf to each sheet. Divide the shrimp and place them on top of the onions and garlic cloves. Pull the edges of the foil up slightly,
and spoon the vegetable broth mixture over the shrimp, approximately
2 tablespoons for each packet. Bring the short ends of the foil together and fold twice to seal. Fold the opposite ends and seal, leaving air in the packet so that heat can circulate.
Place the packets on the grill rack over white coals. Cook the packets, with the grill lid off, for 5 minutes. Use tongs to carefully flip the packets, being sure not to puncture the foil. Cook an additional 5 minutes. If baking, place packets directly on the oven rack and cook 15 minutes. Allow the packets to rest for five minutes before serving. Serves 4.
Per serving: 307 calories (percent of calories from fat, 19), 49 grams protein, 10 grams carbohydrates, 2 grams fiber, 6 grams fat (1 gram saturated), 345 milligrams cholesterol, 375 milligrams sodium.