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Elaina's Seafood al Cartoccio (Grilled Red Snapper and Shrimp in Herb Butter)

The Scottos
Servings:
Serves 4 Servings
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Ingredients

Seafood
  • 4 red snapper filets, 6 ounces each, skin on, scaled and bones removed
  • 6 ounce shrimp (white or pink), peeled and deveined
  • 1/4 cup fresh red grape or cherry tomatoes
  • 1/4 cup fresh yellow grape or cherry tomatoes
  • 1/2 bunch scallions, thinly sliced
  • 1/2 bunch Salt and pepper
Herb Butter
  • 4 red snapper filets, 6 ounces each, skin on, scaled and bones removed
  • 6 ounce shrimp (white or pink), peeled and deveined
  • 1/4 cup fresh red grape or cherry tomatoes
  • 1/4 cup fresh yellow grape or cherry tomatoes
  • 1/2 bunch scallions, thinly sliced
  • 1/2 bunch Salt and pepper
  • 4 tablespoon unsalted butter, room temperature, soft
  • 1 tablespoon shallot, minced
  • 2 tablespoon garlic cloves, minced
  • 1 tablespoon worcestershire sauce
  • 2 tablespoon parsley, chopped
  • 2 tablespoon chives, chopped
  • 2 tablespoon basil leaves, chopped
  • 2 tablespoon oregano sprigs, chopped
  • 2 tablespoon fresh lemon juice
  • 2 tablespoon Salt and pepper
Foil Cartoccio
  • 4 red snapper filets, 6 ounces each, skin on, scaled and bones removed
  • 6 ounce shrimp (white or pink), peeled and deveined
  • 1/4 cup fresh red grape or cherry tomatoes
  • 1/4 cup fresh yellow grape or cherry tomatoes
  • 1/2 bunch scallions, thinly sliced
  • 1/2 bunch Salt and pepper
  • 4 tablespoon unsalted butter, room temperature, soft
  • 1 tablespoon shallot, minced
  • 2 tablespoon garlic cloves, minced
  • 1 tablespoon worcestershire sauce
  • 2 tablespoon parsley, chopped
  • 2 tablespoon chives, chopped
  • 2 tablespoon basil leaves, chopped
  • 2 tablespoon oregano sprigs, chopped
  • 2 tablespoon fresh lemon juice
  • 2 tablespoon Salt and pepper
  • Aluminum foil, heavy strength
  • 4 tablespoon unsalted butter, room temperature, soft

Preparation

Baking Directions:

To make the herb butter1. Mix all ingredients together in a bowl until butter is blended evenly.

2.

Season with salt and pepper.

Set aside.

To make the Foil Cartoccio1. Cut 4 sheets of heavy duty aluminum foil, approximately 14 x 18 inches in size.

Size may vary depending upon the size of fish fillets.

2.

Place sheet of foil shiny side down, narrow edge toward you, on the work surface.

3.

Spread 1 teaspoon of unsalted butter in the center of the bottom half of the rectangle (the foil panel closest to you).

Arrange 1 fish fillet with 3 to 4 shrimp on top, and garnish with a few scattered cherry tomatoes and scallions.

Season with salt and pepper and drizzle with extra virgin olive oil.

Using a teaspoon, place several small dollops of the herb butter on the fish and shrimp.

4.

Fold the top half of the foil over the seafood and bring the top and bottom edges together.

Fold the edges over several times to make a tight seal, and flip end edges up.

Prepare remaining packages in the same way.

To cook the Cartoccio 1. Preheat grill to highest setting.

2.

When ready to cook, place the foil cartoccio in the center of the hot grate.

Cover the grill and cook until foil pouches are dramatically puffed, approximately 7 to 9 minutes.

3.

Serve directly from grill to plate.

Using a sharp knife, cut the center of the foil pouch lengthwise, open and take a deep breath.

Recipe Tags

ItalianEasy
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