You Have a Late Tee Time

June 24, 2009 by

OK, so maybe YOU don't have the late tee time.  

But your husband, roommate, friend, date, mom, or dad does, and you're planning to make them dinner when they get home.

You don't know exactly what time they'll be home, but you know it will be late ... they'll be hungry ... and they won't want anything too heavy.  Especially if they didn't have a good day on the course!

So you want to have something ready that can be dropped in the oven while they're in the shower.  And will allow for super-easy clean-up since it's going to be so late by the time you're done eating.

Now I know I just gave you a recipe using foil packets last week, but I have one more I really want to share with you today.  The summer time calls for fast dinners, and foil packets are really a great way to cook fast, and clean-up even faster.

This shrimp with corn and edamame is delicious, light, and yet something a little different. The vinaigrette dressing gives it just the right zesty kick.

So the next time you're cooking for someone with a late tee time, plan on pampering yourself while you wait, instead of slaving in the kitchen.  You've got the perfect meal for an easy dinner your golfer will enjoy, despite how good (or bad) he did on the course.

Until our next meal,

Rebecca

Zesty Shrimp With Corn and Edamame

Ingredients:

Shrimp with Corn and Edamame

Shrimp with Corn and Edamame

  • 3 Tbs Balsamic Vinegar
  • 2 Tbs Dijon Mustard
  • 1 1/2 Tsp Toasted Sesame Oil
  • 2 Cloves Garlic, Minced
  • 2 Cups Corn
  • 2 Cups Frozen Shelled Edamame, Thawed
  • 20 Large Shrimp, Peeled and Deveined
  • 4 Scallions, Trimmed and Thinly Sliced

Directions:

  1. Preheat oven to 450 degrees F.
  2. In a small bowl, whisk together the balsamic vinegar, dijon mustard, sesame oil, and garlic.
  3. Lay out four 10-by-12-inch pieces of aluminum foil.
  4. In the center of each piece, mound 1/2 cup of corn and 1/2 cup of edamame.
  5. Top each mound with 5 shrimp, drizzle with vinaigrette, and sprinkle with scallions.
  6. Bring up sides of foil to meet over shrimp, crimp edges otgether, and fold over a few times to create a packet.
  7. Place on a cookie sheet, and bake for 15 minutes.

Tip: Never cooked with foil packets before? Check out my easy tutorial below on preparing the foil packets for the oven.

1 Comment

  1. Heather

    Bring on the foil packet recipes, more please! I loved the Apricot and Curry Chicken Packets when I made them and thought I would make those again tonight... and Voila!!! - you posted a new packet recipe. The shrimp is succulent, the corn and edamame are substantial tasting to me (great after an afternoon swim!!) I added microwaved brown rice and poured the packet mixture over it to make it even more filling and fun to chow down. My husband loved that the scallions were not "too oniony." I'm in love!!!

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