Check out the size of this walleye catch.
The bountiful catch provided me with more fish than I needed to try out a new recipe.
Provencal Shrimp and Fish with Vegetables and Creamy Saffron Orzo
Foil packet cooking is simple-wrap food in foil and throw it on the grill. And for a bonus there's virtually no clean up. This method relies on steam to cook. It is important the food is tightly wrapped in foil. Set the packets in a disposable foil pan. Vegetables and even added liquid like wine ensures there's plenty of moisture to go around.
Be creative creating your foil packets. I used shrimp, walleye, tomatoes, broccoli, red onions and zucchini. The packet gets its French flair by using the spice herbes de Provence and lemon zest.
Recipe adapted from cuisineathome.com and serves 4.
- 3 TB. olive oil or lemon olive oil
- 1 TB. fresh garlic, minced
- 1 tsp. sea salt
- 1-1/2 tsp. dried herbes de Provence
- 1 tsp. parsley flakes
- 1/2 tsp black pepper or lemon pepper
- minced zest of one lemon
- 1/2 LB. shrimp, peeled and deveined, tails left on or frozen cooked shrimp, thawed
- 1 LB. fish fillets
- 1 cup each quartered and sliced zucchini, yellow summer squash or broccoli, cherry tomatoes, halved and red onion, diced
- In a bowl whisk together olive oil, garlic, salt, herbes de Provence, pepper and lemon zest.
- Add in shrimp, fish, onions and vegetables. Toss to coat.
- In a foil pan add two pieces of foil one lengthwise, one horizontal, place fish, shrimp and vegetable mixture on foil.
- Bring foil together and fold over sealing in the packet.
- Preheat grill to a temperature of 400. Grill packets until vegetables and fish are cooked through about 25 minutes. This method also works using a Weber Grill.
Cook's notes: Easy to prepare, this side dish is the perfect partner for shrimp, fish and summer vegetables. It can be cooked the same time as fish/shrimp packets. A time saver is to buy a prepared package of
- 1 cup heavy cream
- 3/4 cup chicken broth
- 1/2 cup dry white wine
- 1 tsp. salt
- 2 garlic cloves, minced
- pinch of saffron threads, crushed
- 8 oz. dry orzo pasta
- 1 tsp. dried thyme or 1 sprig fresh thyme
- Preheat grill to 400 degrees.
- Whisk together cream, chicken broth, wine, salt, garlic and saffron; stir in orzo and thyme.
- Transfer orzo mixture to an 8 inch square foil pan. Cover tightly with heavy duty foil.
- Grill orzo until al dente about 25 minutes. Discard thyme sprig Stir orzo before serving.