I’m not going to get to visit the beach this summer, but when I go out to the lake I sometimes pretend I’m back in South Carolina.  I put on my floppy beach hat, sip cold beer on the dock, and make this recipe (aka Frogmore Stew) for dinner.  It’s almost as good as being at the beach in person, minus the sand, crashing waves, salty air, beach music and my beloved boiled peanuts – sigh.  Okay, the lake is not like the beach at all.  But I can pretend.

You need to give this a try, and I’m fixin’ to tell you how to do it.

You’re going to need a pretty large, tall pot.  The biggest, deepest one you have.  I bought a huge one at Marshalls a few years ago – strictly for the purpose of Low Country Boil - for not that much ($30.00 maybe?), and I’ve gotten my money’s worth for sure.

This is the perfect dinner for entertaining, especially if you have guests who don’t mind getting a little messy.  For serving, line your picnic table with layers of newspaper, and set out plenty of cocktail sauce (the spicier the better, IMO) and lots of butter and kosher salt for the corn and potatoes.  Make sure you have plenty of napkins, cold beer and pitchers of sweet ice tea.

“Can I get you some sweet tea?  It’s the house wine of the south” - movie line?

Just a side note, I had roommates that drank sweet tea for breakfast, because apparently, it’s an appropriate beverage choice for any meal of the day.  Southern children are started on sweet tea shortly after they’re weaned from formula.  Personally, I prefer my iced tea unsweetened, but then again, I was raised in Minnesota.

I’m just a Carolina-girl wannabe.

LOW COUNTRY BOIL
SERVES:  6-8
SOURCE:  foodnetwork.com, recipe by Tyler Florence.

Water
2 lemons, halved, plus more for serving
2 bay leaves
2 t. kosher salt
1/4 c. Old Bay seasoning
1/2 bunch thyme, tied together
1 medium onion, peeled and quartered
2 serrano chiles, split in half lengthwise
1 head garlic, halved
1 1/2 lbs. baby new potatoes
3 ears corn, husked and cut into thirds
1+ lb. kielbasa sausage, cut into chunks
2 lbs. jumbo shrimp, the biggest you can find (I used jumbo easy-peel prawns)
Cocktail sauce and butter for serving

Fill a huge stockpot with about four quarts of water.  Keep in mind that when you add the solid ingredients, the water level will rise, so don’t fill the pot up more than halfway.  Squeeze the lemons into the water, tossing in the halves too.  Add the bay leaves, salt, Old Bay, thyme, onions, chiles and garlic; bring broth to a boil over medium high heat and simmer 10 minutes.  Taste it; don’t be afraid to make it strong so some of the flavor can penetrate and get absorbed by the potatoes and other ingredients.  Adjust seasoning with salt.

Add the potatoes to the pot and give them a head start; simmer for 15 minutes.  Next add the corn and sausage; cook another five minutes, making sure everything stays covered with the cooking liquid.  Add the shrimp, stir everything together.  Cover pot and shut off the heat.  Let shrimp steep for 15 minutes.  Drain pot and spread the shrimp, sausage, corn, and potatoes out on a newspaper covered table.  Serve with extra lemons, cocktail sauce, butter, and plenty of napkins.

I grew up in Minnesota and never had grits until I landed at Winthrop in 1987.  The college cafeteria is really a lousy place to try grits for the first time, even if said college happens to be in South Carolina, because plain cafeteria grits have the look, taste, and texture of wallpaper paste: bland and boring.  My opinion changed when I went home with a friend from Atlanta for a weekend, and her momma fixed ‘em up right:  she stirred in half a stick of butter, and handfuls of crispy bacon bits and shredded cheese.  With a side of scrambled eggs, are you kidding me?!  That weekend in Atlanta introduced me to my favorite breakfast of all time.

It really was no small wonder my button fly GUESS jeans didn’t fit long into sophomore year.

I still love grits for breakfast, of course.  But shrimp and grits are also about the most delicious thing you’ll ever eat.  I have two recipes that I love – one comes from a restaurant called The Boathouse on the Isle of Palms.  It’s to die for, but I only bring it out on special occasions.  Like when I’m entertaining in the dead of winter and everyone’s wearing big sweaters and it feels perfectly acceptable to serve a sauce whose main ingredient is two cups of whipping cream.  Remind me in January, I’ll make it for you.

In the interest of swimsuit season and keeping things quick and easy for summer, I make today’s recipe when I need a fix.  It comes from Cooking Light and I’ve been making it since I first saw the recipe in 2010.  I’m not sure why I’ve never brought it out before now.

Maybe I had to make sure you really liked me before I hit you with a recipe for grits.

SPICY SHRIMP & GRITS
Serves 4
Source:  cookinglight.com

3 c. 1% milk
1 c. water
1 T. butter
1/2 t. salt, divided
1/4 t. black pepper, divided
1 c. uncooked quick-cooking grits**
1/2 c. grated Parmesan cheese
4 slices applewood-smoked bacon
1 lb. peeled, deveined large raw shrimp (these are on sale this week, 7/6/11 – 7/12/11)
1 c. thinly vertically sliced white onion
2 c. grape tomatoes, halved (on sale this week, 7/6/11 – 7/12/11)
1 t. Tabasco sauce
1/8 t. cayenne pepper
1/4 c. scallion strips for garnish

Combine milk, water, butter, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a saucepan over medium high heat.  Bring to a simmer; gradually add grits, stirring constantly with a whisk.  Reduce heat to medium, cook 4 minutes or until thick, stirring occasionally.  Remove from heat; stir in cheese.

While grits cook, cook bacon in a large nonstick skillet over medium heat until crisp.  Remove bacon from pan, discarding all but 2 teaspoons of drippings; crumble bacon.  Add shrimp to remaining 2 teaspoons of drippings in pan; cook 2 minutes on each side or until done.  Remove shrimp to a plate.  Add white onion to pan; saute 1 minute.  Stir in bacon, tomatoes, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper; saute 2 minutes, stirring occasionally.  Add shrimp, Tabasco, and cayenne; cook 1 minute or until shrimp are heated through.  Serve over grits; garnish with scallion strips.

** You’ll find them in the cereal aisle, right next to the oatmeal on the bottom shelf. 

Other than my brief time spent as a waitress at Red Lobster back in the late 80′s (it’s true), I have had very little experience with crab legs.  Truthfully, the home cook in me has always been a little intimidated by cooking larger shellfish of any sort, so when I was asked to chat about snow crab here today, I nearly collapsed in a blubbering heap.  The last thing I wanted to do was flunk Crab Legs 101.  So I gathered my courage, pulled myself together, and got to work.

A little r & d was all I needed, and I found that from boiling, to baking, to steaming, there are many, MANY methods of cooking snow crab legs.  After reading countless recipes and many differing opinions, I decided to apply the KISS principle.  I settled on an uncomplicated steaming process and I’m happy to tell you, it worked like a charm.  The crab doesn’t really need much in the way of effort to taste delicious;  a quick, no-frills steam allows its natural sweetness to shine.  Lemony butter on the side adds a tangy, rich touch.

You won’t believe how easy it is to make this gourmet treat at home.  But feel free to let Dad believe you worked your tail off all afternoon. 

Note:  The snow crab legs you’ll find at the Store are already fully cooked.  You’re really just heating them through, so don’t let them steam too long or you’ll end up over-cooking them.
STEAMED CRAB LEGS
Serves:  2, can easily be multiplied

2 clusters of frozen snow crab legs, rinsed to remove any bits of ice (on sale)
1 lemon, sliced
Italian parsley, small handful
Several garlic cloves, smashed
Kosher salt

4 T. butter
1 clove garlic, pressed
Fresh lemon juice to taste

Additional lemon wedges for serving

Helpful to have on hand:
crab crackers and small seafood forks or picks
plenty of napkins and wet-wipes
finger bowls of lemon water (if you’re feeling extra fancy)
a basket to collect shells

You’ll need a pan large enough to hold the crab in one layer (I used my roaster).  Add enough water to come approximately 2 cm. up the sides of the pan.  Add lemon slices, Italian parsley, garlic cloves, and a hefty pinch of kosher salt to the pan and bring to a simmer over medium high heat; continue to simmer several minutes to dissolve salt and blend flavors.  Add the snow crab clusters and cover pan tightly (I used a large piece of foil).  Steam crab until heated through, about 7 minutes  (adjust time accordingly if you’re working with more crab).

While crab is steaming, melt butter in a small saucepan over medium heat.  Add pressed garlic and saute lightly; swirl in fresh lemon juice to taste.  Pour butter mixture through a fine mesh strainer and into a small bowl.

Transfer crab legs to a serving platter and serve immediately, along with the melted butter mixture and additional lemon wedges.

Here’s what it wasn’t:  it wasn’t a fancy pocketbook or sports car or a timeshare in Hawaii or botox or a boob lift (sorry) or eyelash extensions.  That’s not to say that any of those things won’t eventually land on a shopping list at some point in my future….after all, a girl’s gotta dream right?

A hint:  the splurge happened at Sendiks (where else do I ever go) and it was an ingredient - but it wasn’t morels from the deep dark woods, or vanilla beans from Madagascar.

Give up?  All you cooks out there think very hard … but I’m sure if you’ve glanced at the photo, you’ve guessed by now.

Saffron.  At almost 15.00 for the teensy weensiest little package you’ve ever seen – smaller than a teaspoon of rice, it’s definitely the most expensive spice you can possibly buy.  I bit the bullet and threw it in my cart.  And I passed up a bottle of wine to make up for the cost.

It was worth it.  But I totally understand if you don’t feel like dropping that kind of coin to make this dish.  So I did a little research, and while there is no replacement for the actual flavor of saffron (I would describe it as a little earthy and slightly bitter?), you could swap in a pinch of turmeric to help achieve a yellow similar to the photo above.

Enjoy!

SCALLOP RISOTTO
SERVES: 2
SOURCE:  cookinglight.com

2 c. fat free chicken broth
1 – 8 oz. bottle clam juice
2 t. butter
1/4 c. chopped shallots
1/2 c. uncooked Arborio rice
1/8 t. saffron threads, crushed
1 T. fresh lemon juice
1/2 c. grape tomatoes, halved (Organic grape tomatoes are on sale)
8 oz. bay scallops (Wild Caught Natural Bay Scallops are on sale; *see note*)
2 T. whipping cream
Chopped fresh parsley for garnish, optional

Bring broth and clam juice to a simmer in a medium saucepan (do not boil).  Keep warm over low heat.

Melt butter in a large saucepan over medium heat.  Add shallots to pan; cook 2 minutes or until tender, stirring frequently.  Add rice and saffron to pan; cook 30 seconds, stirring constantly.  Add lemon juice to pan; cook 15 seconds, stirring constantly.  Stir in 1/2 cup hot broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly.  Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next, about 18 minutes total.

Stir in tomatoes; cook 1 minute.  Stir in scallops; cook for 4 minutes or until they are opaque, stirring occasionally.  Remove from heat; stir in cream.  Sprinkle with parsley if desired; serve in shallow pasta bowls.

**NOTE** The original recipe called for 4 ounces each of both peeled and deveined medium shrimp AND scallops.  There aren’t any shrimp on sale this week, so I decided to toss in all scallops.

So my timeline was more like 40 minutes.  But I’m sure it can be done in 20 as they’ve promised.   I was surprised that such a quick dish could deliver such big flavors - we loved the combination of the shrimp with the gnocchi, the sweet asparagus, and the tangy (but simple!) pesto.

Enjoy!

GNOCCHI WITH SHRIMP, ASPARAGUS, & PESTO
Serves 4
Source:  Cooking Light Magazine, Sept. 2010, p. 146

2 q. + 1 T. water, divided
1 (16 oz.) package vacuum-packed gnocchi (Cucina Viva Brand are on sale in the pasta aisle)
1 lb. asparagus, trimmed and cut into 1″ lengths (asparagus is on sale)
1 lb. large shrimp, peeled and deveined (Sendik’s Raw Shrimp are on sale)

1 c. fresh basil leaves
2 T. pine nuts, toasted
2 T. grated Parmesan cheese
2 t. fresh lemon juice
2 large cloves garlic, minced
4 t. olive oil

Bring 2 quarts water to a boil in a large Dutch oven.  Add gnocchi to pan; cook 4 minutes or until done (they will rise to the surface).  Remove with a slotted spoon; place in a large bowl.  Add asparagus to pan and cook for three minutes.  Add shrimp and boil and additional 1 1/2 minutes.  Drain well and add asparagus and shirmp to the gnocchi.

Combine remaining 1 tablespoon water, basil, pine nuts, Parmesasn, lemon juice, and garlic in a food processor; process until smooth, scraping sides.  Drizzle oil through food chute with processor running; process until well blended.  Add basil mixture to shrimp mixture; toss to coat.  Serve immediately.

I’m looking forward to Friday night and possibly hanging out with our neighbor friends on the patio or around a roaring bonfire…I’m secretly hoping that someone out there in the cul-de-sac will read this today, do the neighborly thing, and invite us over for conversation and good cheer.

If they bite, I’ll bring along these delicious, bacon-y scallop skewers.

Schlepping food around the ‘hood. It’s what I do.

(…and psst, neighbor: if you’re reading, I’ll keep my eyes peeled for the Rabbi. **)

BACON WRAPPED SCALLOPS
Serves: 4-5 as an appetizer
Recipe by Sara Moulton

5 bamboo skewers
1 lb. fresh sea scallops – this was 10 for me (Sendik’s jumbo scallops are on sale); cut them in half if they’re really big
10 slices bacon, cut in half if you’ve cut your scallops in half

2 T. olive oil
2 T. honey
1 T. vinegar (I used a white balsamic; use whatever you please!)
2 T. Dijon mustard

Note: soak the bamboo skewers in warm water for at least one hour before you want to grill them. Drain them off and proceed with the recipe!

Pat the scallops dry with a couple of paper towels. Place them on a cutting surface and use a sharp knife to remove the tendon from the side of each scallop. Wrap each scallop with a bacon slice, slide onto a skewer to secure the bacon (I did two scallops per skewer; and in retrospect, I should have cut my scallops in half, they were way huge!).

In a small bowl, combine the olive oil, honey, vinegar, Dijon mustard, and season with salt and pepper to taste.

Preheat your grill (or broiler if desired). Brush honey-mustard mixture on the scallops and bacon. Grill (or broil) for about 4 minutes per side or until bacon is crisp. Keep a spray bottle of water handy to put out flare-ups (you can tell I didn’t do a very good job of remembering my spray bottle). Transfer to a platter and serve!

** This is a JOKE, people. A big, fat TOTAL JOKE and I’ll let you in on it; our next door neighbor is Jewish and “doesn’t eat bacon” (cough, cough). That is to say, he doesn’t eat bacon in HIS YARD. He’ll have to cross our property line to enjoy these skewers, and I’m always willing to enable him. Yes, he’s a grown man. But I hope his mother isn’t reading this.

I’ve never done a fish “fry” at home before just now, mainly because I’ve been leery of 1).  The scary amount of oil required for the actual deep frying of fish and 2).  How the frying process can smell up the house for days on end.  This oven frying method yields both crunchy fish and fries, without a ton of oil, and without the smelly smell.  The cod is so mild, even my punks who ‘don’t like fish’ were be persuaded to give it a try, and the fries turned out so well, I might never buy another frozen bag again!

You will be blown away by how easily this dinner comes together!  You’ll also be shocked at how incredibly cheap it is to make: five pieces of cod: $5.50;  three HUGE potatoes: $1.29.  Fish and chips at home on a weeknight in under 45 minutes?  Priceless!

I would use this method again for fish sandwiches, we all loved it!   I hope you will too!

The cod that’s on sale this week is frozen.  To thaw it, transfer the pieces to a large ziplock bag.  Fill your sink partway with lukewarm water and place the bag with the fish in the water.  Let it float in there for an hour or so, then drain it and pat it dry.

CRISPY OVEN-FRIED COD

Serves: 4

Source:  The Gourmet Cookbook, edited by Ruth Reichl; p. 301

• ¾ c. fine dry breadcrumbs
• ¾ c. yellow cornmeal
• 1 t. salt
• ¼ t. cayenne pepper
• 4 – 6 oz. pieces of center cut cod fillet (the cod that’s on sale is not center cut, but you could trim it if you wanted everything to be really perfect and pretty)
• 2 large eggs
• 6 T. vegetable oil

• Lemon wedges, parsley sprigs, and tartar sauce as accompaniments

Put a rack in the upper third of the oven and preheat the oven to 500 degrees.

Combine breadcrumbs, cornmeal, salt, and cayenne in a shallow pie plate.  In a separate shallow dish, beat the eggs together to combine.

Pat the fish dry with paper towels.  Season both sides with salt and pepper.  Dredge fish in the breadcrumb mixture, then dip fish in eggs, and dredge again in the crumbs.  Transfer to a plate.

Heat the oil in a large, heavy, oven-proof skillet over high heat until oil is very hot but not smoking.  Add the fish and fry until underside is golden brown, about a minute.  Gently flip fish over and cook until golden brown on second side, about another minute.  Transfer skillet to oven and continue to cook for an additional 5 minutes.  Serve with lemon, parsley, and tartar sauce.

ROASTED FRENCH FRIES

Serves:  4

Source:  The Gourmet Cookbook, edited by Ruth Reichl; p. 568

• 1 ½ lbs. russet potatoes (about three large), scrubbed
• ¼ c. vegetable oil
• ½ t. salt (I used Lawry’s Seasoned Salt)
• ¼ t. freshly ground black pepper

Preheat oven to 500 degrees.  Trim a small slice of potato off of one side so that it lies flat on your work surface.  Cut the potatoes into 1/3 inch thick slices, then cut into 1/3 inch thick sticks.  IMMEDIATELY (this is important) toss with the oil, salt, and pepper in a large bowl, then spread potatoes on a large rimmed baking sheet.

Bake for 15 minutes.  Loosen potatoes from bottom of pan with a metal spatula, turn them over, and spread out again.  Bake until crisp and edges are golden brown, about 10 minutes more (I tossed mine again at this point and let them go another 5 minutes; we like them on the crispy side).  Serve right away.

We’ve been eating a lot more fish at our house since I started writing this blog.  It’s been good for our family, too.  Not only does fish feel much lighter than meat, it’s given me a great chance to experiment with different preparations, and my kids have decided that salmon (“yay, pink fish!”) is all right — except for No Thank-You Boy, of course … but if you’ve been following along, you know that we’ve determined there’s not much in the way of food that he enjoys these days.  Teenagers.  Let’s not talk about him please.

Let’s talk about dinner!  This meal comes together in a skinny minute; there’s minimal prep work followed by a short cook time.  The sauce of red onion, lemon juice, and capers is light and bright at the same time.  If you’re not crazy about those flavors, you could easily pass on the sauce.  Truth be told (and keepin’ it real), my husband wasn’t nuts about the sauce.  I liked it though, and thought it was a nice compliment to the fish.

You could also punt and whip up a box of rice pilaf if you weren’t feelin’ it for the risotto, but as far as risotto goes, this one is a cinch, and a perfect recipe to get the hang of the technique if you’ve never made risotto before.  Give it a try!

Enjoy your Monday, everyone!

ROASTED SALMON & ASPARAGUS WITH LEMON-CAPER SAUCE

Serves:  4

Source:  epicurious.com

• 2 T. fresh lemon juice
• 2 T. minced red onion
• 1 T. olive oil
• 1 T. capers, chopped
• pinch dried thyme
• ½ t. grated lemon zest

• 1 ½ lb. skinless salmon fillet (on sale)
• 1 lb. asparagus (also on sale)
• 1 T. olive oil

Preheat oven to 450.  Whisk first six ingredients in a small bowl.  Season with salt and pepper.  Set aside.

Cut three ½” deep slits crosswise in top of salmon (as if dividing into 4 equal pieces but don’t cut all the way through).  Arrange asparagus in an even layer on a rimmed baking sheet.  Drizzle with oil and turn to coat.  Sprinkle with salt and pepper.  Place salmon atop asparagus; sprinkle with salt and pepper.  Roast until salmon is just opaque in center, about 20 minutes.

Transfer asparagus and salmon to platter.  Spoon sauce over salmon.  Cut into 4 pieces along slits and serve.

RISOTTO WITH PARMESAN

Serves: 6 as a side dish

Source:  epicurious.com

• 5 c. chicken broth
• 4 T. butter (I cut this to 2 T. with no trouble)
• 1 ½ c. finely chopped onion
• 1 ½ c. Arborio rice
• 1 c. grated Parmesan (if you opt for the green can, I’m afraid we can’t be friends anymore.)
• 2 T. chopped fresh Italian parsley
• Shaved Parmesan cheese (on sale)

Bring broth to a boil in a medium saucepan.  Reduce heat to low; cover saucepan.

Melt the butter in a heavy medium saucepan over medium low heat.  Add onion, sauté until very tender but not brown, about 15 minutes.  Increase heat to medium.  Add rice and stir 1 minute.  Add 1 ½ cups of broth.  Boil gently until broth is absorbed, stirring frequently.  Add another cup of broth; stir until broth is absorbed.  Add remaining 2 ½ cups of broth, ½ cup at a time, patiently allowing broth to be absorbed before adding more and stirring frequently until rice is tender and mixture is creamy, about 25 minutes.  Patience, people.  Stir in 1 cup of grated cheese.  Season with salt and pepper.  Transfer to serving bowl, garnish with parsley and shaved Parmesan.

I’m going to play along with the heat and humidity by whipping up this simple and light grilled seafood supper for the DamFam tonight.  This meal is ideal for a day like this; there is very little prep work involved, practically NO dirty dishes, and I won’t even have to fire up the oven (well, actually that’s not quite true; I think I’ll heat up a baguette to soak up the yummy sauce).  The long and the short is that I’ll have plenty of time to laze around, sipping lemonade on ice and enjoying the heat of the day.  Later on, I’ll put the Husband on grill duty.  He’s gonna be all over this recipe; I’m pretty sure the sight of foil packets will send him di-rectly down memory lane with sweet visions of his days at Boy Scout camp.

This recipe (originally found in Martha Stewart’s Everyday Food Magazine) makes great use of the sale tilapia (the same I used for the tacos a few days back) as well as those ridiculously cheap redskinned potatoes (hello….39/pound?).  You certainly could use the sale Bos’n Cleaned Shrimp, but for this dinner, I prefer to use larger shimp.  I’m going to splurge and go for 16-20 count, which I can easily justify because I don’t need that many of them for this recipe.

Ask my husband – I can justify just about anything.  It’s a gift, what can I say.

The original recipe calls for a making a dill compound butter (don’t be scared!) which is really good, but because I stupidly forgot to grab dill when I was at the store, tonight I’m going to use a slightly different riff.  It’s the same basic idea, but with Old Bay seasoning instead of dill.  Directions for both butters are included; feel free to go with the one you like.  No need to thank me.  You know I live for this stuff.

Despite how simple these packets are to pull together, I would TOTALLY be comfortable serving these to guests!  In fact, I’m going to pop it into my menu rotation for entertaining out here at the cottage.

Happy summer, all!  Enjoy!

GRILLED SEAFOOD PACKETS

Serves: 4

Source:  Adapted from Martha Stewart’s Everyday Food Magazine, July/August 2007 issue.

For the dill butter:

• 2 T. butter, room temperature
• 2 T. finely chopped fresh dill, plus additional sprigs for garnish
• 1 small clove garlic, pressed or very finely minced
• Coarse salt and ground pepper

For Old Bay butter:

• 2 T. butter, room temperature
• ½ t. Old Bay Seasoning (adjust it to your taste)
• 1 small clove garlic, pressed or very finely minced
• Coarse salt and ground pepper

• 8 oz. redskinned potatoes, scrubbed and very thinly sliced (I’m serious)
• 1 lb. skinless cod fillet, cut into 4 equal pieces (I used the sale Tilapia)
• 8 oz. uncooked large shrimp, peeled and deveined (about 12, which is 3 a piece…did I mention math is another of my gifts?)
• 2 ears corn, husked and quartered
• 1 lemon, thinly sliced, plus additional wedges for garnish

Heat your grill to medium.  Decide which compound butter you’d like to use (or do a little of each — whatever makes you happy!).  The instructions apply to either:  In a small bowl, combine  well 2 T. butter with either the chopped dill or the Old Bay, and the garlic.  Season with salt and pepper and voila, you just made a compound butter, you sassy thing!  Taste it, admire it, set is aside.

Fold four 14-inch squares of heavy-duty aluminum foil in half, forming 4 rectangles.  Assemble packets:  spray on one half of each of four folded pieces of foil with a little Pam; arrange your VERY THINLY sliced potatoes in a single layer, top with the fish, then the shrimp, dividing all ingredients evenly among the foil pieces.  Place two ears of corn on the side.  Season with salt and pepper.  Add a dollop of the compound butter and two lemon slices.  Fold foil over ingredients, and crimp edges tightly to seal.

Place the packets on the grill, with potato layer on the bottom.  Cook, rotating (but not flipping) packets occasionally, until fish is just cooked through and potatoes are tender, 15 minutes.

Remove from grill.  Slit packets to open, and transfer contents to individual plates.  Garnish with additional dill sprigs or lemon wedges.