Grilled Beer and Butter Shrimp With Potatoes

1. 1

   Preheat a grill to medium high.

2. 2

   Stack 2 large sheets of heavy-duty foil; spread the potatoes and onion wedges in the center.

3. 3

   Fold up the sides to form a bowl shape.

4. 4

   Dot the vegetables with2 tablespoons butter and sprinkle with 1/2 teaspoon salt; pour in about two-thirds of the beer.

5. 5

   Lay another large sheet of foil on top; crimp the edges to seal.

6. 6

   Set the foil packet on the grill; cover and cook until the potatoes are fork-tender, 20 to 25 minutes.

7. 7

   Meanwhile, stack 2 more large sheets of foil and spread the shrimp in the center.

8. 8

   Fold up the sides to form a bowl shape.

9. 9

   Dot the shrimp with the remaining 1 tablespoon butter, sprinkle with the Old Bay and pour in the remaining beer.

10. 10

    Top with another sheet of foil; crimp the edges to seal.

11. 11

    When the vegetables are almost done, add the shrimp foil packet to the grill; cover and cook until the shrimp are pink, 6 to 8 minutes.

12. 12

    Sprinkle the vegetables with the parsley, and salt to taste.

13. 13

    Serve with the shrimp and the cooking liquid from the packets.

14. 14

    Photograph by Justin Walker

* Per serving · 4 servings · Values may vary.

No additional tips available.