INGREDIENTS
Seasoned rice
6 skinless flounder fillets
12 large shrimp, deveined and shelled
1/3 cup olive oil
1 tsp. dried thyme
1 tsp. dried oregano
2 cloves garlic, minced
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. ground red pepper, more or less
6 sheets (15x12 each) heavy duty foil
DIRECTIONS
Prepare rice as directed on package.
Place flounder and shrimp in large resealable food storage bag.
Combine oil, thyme, oregano, garlic, salt, pepper and red pepper in a small bowl; add to large bag.
Seal bag; turn to coat fish and shrimp.
Marinate for 30 minutes.
Remove shrimp and fish from bag; discard remaining marinade.
Place 1 fish fillet in center of foil sheet.
Top with 2 shrimp.
Double fold sides and ends of foil to seal packet, leaving head space for heat circulation.
Repeat with remaining fish and shrimp to make 5 more packets.
Place packets on baking sheet.
Bake 25 minutes.
Let stand 5 minutes.
Transfer contents to serving plates.
Serve over rice.
Serves 6.
