Foil pack recipes are the way to go when cooking on the grill! You can even use these recipes in the oven if the weather is bad. Throw a party on your grill whether it is a party for two or 10 or more!
Summer is almost over yet grilling season goes on for a good while! I am so happy about that! One of my favorite ways to cook is by using my gas grill. You will find me heating the grill up at least 4 or 5 times a week. I have even been known to grill when there is snow on the ground!
Fall and back to school time is just around the corner. In order to wrap up the summer with some of my friends, I decided to have a last minute grilling party! I hate to say it, but it rained most of the day! My friends and I were unable to take the party outside. Not to worry, with these great recipes, I brought the party indoors.
I wanted to have a quick and easy meal for my friends. I not only wanted the prep and cooking time to be quick, I wanted the clean up to be quick also. I mean, who wants to stand in the kitchen while everyone else is in the other room having a good time? Reynolds Wrap is perfect for cooking and clean up! Here is a little tip I found – When you are done grilling, roll the used foil sheets together and scrub the grill grates clean of any leftover grease and build-up! Isn’t that a great tip?
I decided to treat my friends to a great meal of foil packs with sliced new potatoes and garlic shrimp. Both came out perfect, tender and tasty.
Here is how I made my New Potatoes In a Foil Pack:
- Lay a sheet (s)of Reynolds Wrap Non-stick foil on the counter (1 sheet for each pouch)
- Place a serving of sliced new potatoes on the foil (slice potatoes about 1/4 inch thick)
- Top potatoes with 2 Tablespoons of water, 1 Tablespoon of butter and salt and pepper to taste
- Bring the long ends of the foil together and fold the top over a couple times
- Crimp the ends of each pouch
- Place on grill (medium heat) and cook for about 20 minutes
Slice your potatoes about 1/4 inch thick. This will make sure they are cooked evenly and will be tender.
Garlic shrimp was the next thing to make! While the potatoes began cooking, I got the shrimp packs ready. Use the same method of creating the pack as I explained in the section for the potatoes.
Here is what I used for the Garlic Shrimp:
- 1/2 pound of raw shrimp per person – peeled and deveined
- 1/2 clove of garlic per pack, finely chopped
- 1 Tablespoons butter per pack
- Salt and pepper to taste
- Create a pack per person – place all of the ingredients on the foil, create a pouch
- Place on grill and cook for about 10 minutes
Looking for more inspiration for your next grill party? Stop by the Reynolds Site and get inspired!
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.