Caribbean Shrimp and Mushroom Packets
- 1 pound (about 5 cups) white button mushrooms, sliced
- 1/2 cup couscous (uncooked)
- 1 cup thinly sliced onion
- 1 cup sweet red bell pepper, chopped
- 1 pound extra-large shrimp, peeled and deveined
- 1/4 cup dry white wine
- 4 tablespoons (1/2 stick) butter
- 2 teaspoons Caribbean or Jamaican jerk seasoning blend*
- 1 teaspoon finely minced garlic
- 3/4 teaspoon salt
- 2 ears corn, husked and halved
* Jerk seasoning is available in most supermarket spice sections. If unavailable, substitute 1 teaspoon sugar and 1/4 teaspoon each time, allspice and ground red pepper.
- Heat outdoor grill or oven to 425 degrees F.
- On a work surface place 4 sheets (each about 20 inches long) of heavy duty or doubled aluminum foil.
- In the center of each piece of foil arrange a generous 1/2 cup mushrooms, overlapping slightly; sprinkle with 2 tablespoons couscous.
- Top each with onion, red bell pepper, shrimp and wine, dividing evenly.
- Dot each with 1 tablespoon butter; sprinkle with 1/2 teaspoon jerk seasoning blend and 1/4 teaspoon garlic.
- Sprinkle an equal amount of salt over each portion.
- Arrange remaining mushrooms over shrimp, overlapping slightly; place 1/2 an ear of corn on the side.
- Bring long sides of foil together over mixture, allowing space for heat circulation and expansion; fold to seal. Fold up short ends; crimp to seal.
- Place on outdoor grill or in oven, about 5 inches from heat. Cook until shrimp are done (on the grill for about 15 minutes, turning once, or in the oven for about 20 minutes).
- Place in individual shallow serving bowls; carefully unfold foil; serve.
Yield: 4 packets
Recipe and photo used with permission from: MushroomInfo.com
Disclaimer: For health reasons, we do not encourage cooking in aluminum foil. We suggest either parchment baking paper or, if grilling, natural cedar wraps.