|
2
|
sheets
(12x18-inches each) Reynolds Wrap® Non-Stick Foil
|
|
1/2
|
pound
medium raw peeled and deveined shrimp
|
|
1
|
cup
instant rice
|
|
2
|
teaspoons
seafood seasoning
|
|
2
|
cloves
garlic, minced, divided
|
|
2
|
cups
broccoli florets
|
|
2
|
tablespoons
butter, cut in pieces
|
|
8
|
ice
cubes
|
|
1/2
|
cup
water
|
PREHEAT oven to 450°F or grill to medium-high.
CENTER one-half of shrimp on each
sheet of Reynolds Wrap
Non-Stick Foil with non-stick (dull) side toward food. Arrange rice around shrimp; sprinkle shrimp
and rice with seafood seasoning and half of garlic. Place broccoli over shrimp; sprinkle with remaining garlic and
top with butter. Place ice cubes on
top.
BRING up foil sides. Double fold top and one end. Through open end, pour in water. Double fold remaining end to seal packet,
leaving room for heat circulation inside. Repeat to make two packets.
BAKE 15 to 18 minutes on a cookie
sheet in oven OR GRILL 9 to
13 minutes in covered grill. Stir
rice before serving.
SERVING SUGGESTION: Squeeze fresh lemon
juice over shrimp before serving.
THE REYNOLDS KITCHENS TIP: To pour liquids into packets, hold
packets at a slight angle. After
folding ends to seal, turn folded ends up to prevent leaking./span
Number of Servings: 2
Nutrition Information:
(Per Serving)
| calories | | 410 |
| grams fat | | 14 |
| % calories from fat | | 30 |
| milligrams cholesterol | | 254 |
| milligrams sodium | | 1204 |
| grams carbohydrates | | 44 |
| grams protein | | 31 |
