12
Steamed Shrimp
1
⁄
2
or 1 pound large shrimp with shells
2 tablespoons or
1
⁄
4
cup vinegar
2 tablespoons or
1
⁄
4
cup water
1 tablespoon shrimp/crab boil seasoning
1
⁄
2
teaspoon salt
1.
Preheat grill for 5 minutes.
2.
Arrange shrimp in a single layer on grill. Pour combined vinegar and water over
all. Sprinkle with seasoning and salt. Close lid and cook 3 to 5 minutes or until
shrimp turn pink.
Makes 2 or 6 appetizers.
Chicken & Pepper Wraps
1
⁄
2
or 1 pound boneless, skinless chicken breasts
1
⁄
2
or 1 cup picante sauce
1 or 2 medium green or red bell peppers, cut into strips
1
⁄
2
or 1 medium onion, sliced
1
⁄
4
or
1
⁄
2
teaspoon dried oregano leaves, crushed
2 or 4 flour tortillas (8-inch)
1
⁄
2
or 1 cup shredded Cheddar cheese (2 or 4 ounces)
1.
Spray grill with cooking spray. Preheat grill for 5 minutes.
2.
Season chicken with salt, if desired. Place chicken on grill and brush with
1
⁄
4
cup of the picante sauce. Close lid and cook 5 to 7 minutes or until chicken
is no longer pink. Remove chicken and keep warm.
3.
Place peppers and onion on grill. Sprinkle with oregano. Close lid and cook
3 minutes or until vegetables are tender-crisp.
4.
Warm tortillas in microwave oven according to package directions. Slice chicken
into thin strips and place down center of each tortilla. Top with pepper mixture
and cheese. Fold over one side and then roll up. Serve with remaining picante
sauce.
Makes 2 or 4 servings.
Chicken & Vegetable Packets
2 or 4 cooked chicken breasts (about
1
⁄
2
to 1 pound uncooked)*
14 or 28 frozen potato wedges with skin (about 12 ounces)
1 or 2 cups frozen peas
1
⁄
2
or 1 can (10
1
⁄
2
ounces) condensed cream of mushroom soup
Dried thyme leaves, crushed
1.
Preheat grill for 5 minutes.
2.
Place 1 chicken breast in center of a piece of aluminum foil, about
12x16 inches long. Top each with layer of seven potato wedges,
1
⁄
2
cup
peas and
1
⁄
4
can mushroom soup. Sprinkle with thyme. Wrap with foil, making
a 6x4-inch packet.
3.
Place two packets on grill. Close lid and cook 8 minutes or until heated through.
*Note: To grill chicken breasts, see the “Grilling Chart” on page 6.
Makes 2 or 4 servings.
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