Surf and Turf Foil PacksBrooke McLay
Take everything you know about foil pack cooking (it’s frumpy, for scouts, a gooey mess) and toss it out. Because, these foil packs are haute haute haute. Shrimp, steak, and slices of portabella mushrooms. The flavor is divine, the clean up is perfection. Grab a fork and dig in!
Surf and Turf Foil Packs
- 1 pound steak, seared until medium then sliced
- 16 large shrimp, cooked
- 2 large portabella mushroom caps, sliced
- 4 cloves garlic, chopped
- 1/2 cup butter
- rosemary sprigs
- salt and pepper to taste
Place steak slices, four pieces of shrimp, mushroom caps, 1 clove chopped garlic, a rosemary sprig, and salt and pepper in the center of a large piece of foil. Fold the edges of the foil, place on a hot grill, and cook until mushrooms are softened, about 5-8 minutes. Serve and enjoy!