Grilled Seafood Pouches | TigerDroppings.com

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Gris Gris
LSU Fan
RED GRAVY RULES!!
Member since Feb 2008
24287 posts

Grilled Seafood Pouches


Saw these on the tailgate segment of Coastal Cooking. They look fun and convenient since you can make the pouches up ahead of time and throw them on the grill. You could change up the seafood and seasoning to your liking.
The Feasty Boys'
Grilled Seafood in a Foil Pouch

1 potato, cubed
1/2 red onion sliced
1 Cob of Corn, broken in half
6 to 8 Mussels
6 to 8 Clams
5 to 7 large Shrimp (peeled and deveined)
5to 7 Scallops
1 piece Andouille Sausage (hot)
1 clove fresh garlic (minced)
Dollop Butter
Chesapeake Bay Seasoning (to taste)
1/2 whole lemon
1/2 cup white table wine

Layer a large piece of aluminum foil and cheese cloth on flat surface. Begin with potatoes and layer next 8 ingredients through Andouille sausage. Making sure that sausage is cut in half and in smaller pieces to ensure through cooking. Add more or less of any ingredient to taste and liking. Top with minced garlic, dollop of butter, and Chesapeake Bay seasoning (to taste). Take lemon cut in half and squeeze juice over all ingredients. Place whole lemon rind in with mixture.

Gather cheese cloth and twist to form make shift pouch and tie tightly with a piece of string.

Next fold foil around the cheese cloth leaving a small opening at top. Through opening pour wine into bag. Finally close opening and place pouch on grill lid down for 20-25 minutes. Pull pouch from grill and place on plate. Unfold aluminum foil and cut through cheese cloth below string. Serve with French bread.

One pouch serves one person.

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LouisianaLady
USA Fan
Baton Rouge, LA
Member since Mar 2009
54010 posts

re: Grilled Seafood Pouches


Sounds delicious, and I long for a photo.





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CITWTT
LSU Fan
baton rouge
Member since Sep 2005
31765 posts

re: Grilled Seafood Pouches


I was going to ask if en papillotte and saw the first line of the recipe with foil pouch. One pouch can definitely serve more than one according to the amount of food in it IMHO. I can cook like crazy, just don't eat alot of it. What I cook and eat will kill me one day as you know. Enjoy the ride while you can, the little yellow ball only comes up once every day.





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Martini
LSU Fan
Baton Rouge
Member since Mar 2005
27428 posts

re: Grilled Seafood Pouches


I saw him put whole "crayfish" in his gumbo the other day. He's kind of a strange bird and his kitchen Goddess is terrible.

But he does cook some good stuff.

Not sure why the cheesecloth? Why not parchment under the foil or just the foil? Interesting. A nice piece of fish would work well.



This post was edited on 2/12 at 6:40 pm


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Gris Gris
LSU Fan
RED GRAVY RULES!!
Member since Feb 2008
24287 posts

re: Grilled Seafood Pouches


He's goofy. This wasn't his recipe. Came from some tailgaters. It looked very appetizing. Very fresh and fun. I think the cheesecloth was to tighten everything up well together and the wine soaked into the cheesecloth.

This episode repeats tonight at 11:30 pm on LPB3.



This post was edited on 2/12 at 9:02 pm


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Martini
LSU Fan
Baton Rouge
Member since Mar 2005
27428 posts

re: Grilled Seafood Pouches


Those are the best shows. Jacque is doing something with sea bass but I can't get in that room.





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Gris Gris
LSU Fan
RED GRAVY RULES!!
Member since Feb 2008
24287 posts

re: Grilled Seafood Pouches


Here's a blog from someone who cooked the dish. Looks pretty much the same as from the show.

LINK






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AlmaDawg
Georgia Fan
Slow Hell
Member since Sep 2012
2669 posts

re: Grilled Seafood Pouches


Sounds like the all in a foil wrap meals we do when camping on hunting or fishing trips..

I like to cook some rice and then make a base with it in the foil, add a redfish or bass filet, then chopped onion, red bells, brocolli, and button mushrooms on top. Add butter and lemon juice and grill on indirect heat.

I need to try the wine with it.

Sounds good Gris!






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