Shrimp recipe with new potatoes and onions. Shrimps with vegetables are grilled in foil with beer, butter and spices. Nutritional value of one serving: (total 4) Calories 4one 8, total fats 12 g., Saturated fats g., Proteins 38 g., carbohydrates 33 g, fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Dish Photography: Justin Walker Time: 35 min. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 675 gr. king prawns, peeled from shell and guts (tails can not be removed)
- 3/4 tsp seasoning “Old Bay”
- 675 gr. small potato tubers cut in half
- 1 medium red onion, sliced with wedges
- 3 tbsp. l (45 gr.) Unsalted butter, chopped pieces
- Coarse salt
- 360 ml. light beer
- 1/4 Art. chopped parsley
Recipes with similar ingredients: shrimp, light beer, potatoes, red onion, parsley, seasoning for fish
Recipe preparation:
- Preheat the grill to a moderate heat. Tight fold the foil in 2 layers. Put potatoes and onions in the center. Fold bowl-shaped foil edges. Put 2 tbsp on vegetables. l (30 gr.) butter and sprinkle 1/2 tsp. salt, pour about 2/3 beer. Cover with another layer of foil. The edges are tight pinch.
- Put the resulting foil envelope on the grill, cover cover and cook for 20-25 minutes until the potatoes are soft (it must be pierced freely with a fork).
- Fold two more layers of foil in the meantime. Put in the center shrimp. Fold the edges into a bowl shape. Leftover Butter (1 Art. L.) put on shrimp, sprinkle with seasoning “Old Bay” and pour in the remaining beer. Cover with another layer of foil, the edges fasten tightly.
- When the vegetables are almost ready, place the bag with grill shrimp, cover and cook for 6-8 minutes, until shrimp won’t turn pink. Sprinkle vegetables with parsley and salt over to taste. Serve with shrimp and liquid formed in Foil envelopes.
