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Kickin’ it with Kenny: The Dog Days of Summer: Seafood on the Grill

Grilled Tilapia with Pesto Veggie Foil Packets
Kickin’ it with Kenny: The Dog Days of Summer: Seafood on the Grill
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The following recipes were developed by Heinen’s chef and shared live on Kickin’ it with Kenny.

Chargrilled Oysters

Makes 2 Servings


  • 1 stick Heinen’s salted butter, melted
  • 2 garlic cloves, grated
  • 2 Tbsp. lemon juice
  • 1 tsp. Worcestershire sauce
  • 1/4 cup Heinen’s grated Parmigiano-Reggiano
  • Salt, pepper and cayenne, to taste
  • 1 Tbsp. fresh parsley, chopped
  • 12 oysters on the half shell
  • Lemons, for serving
  • Hot sauce, for serving
  • French bread, for serving


  1. Mix the butter, garlic, lemon juice, Worcestershire sauce, cheese, salt, pepper, cayenne and parsley. Set aside.
  2. Place the oysters on a grill that’s preheated to 350F.
  3. Cook until the juice starts to bubble.
  4. Spoon 1 Tbsp. of the butter mixture onto each oyster and sprinkle with cheese. Cook until the cheese is golden brown.
  5. Serve immediately with extra butter, lemon wedges, hot sauce and bread.
Chargrilled Oysters

Grilled Mussels & Clams

Makes 4 Servings


  • 3 dozen littleneck clams
  • 3 dozen mussels
  • 1 cup dry white wine
  • 1/4 cup Heinen’s extra virgin olive oil
  • 8 garlic cloves, minced
  • 1/4 cup fresh parsley, minced
  • 3 pepperoncini peppers
  • Salt and pepper
  • 1 loaf French bread, sliced and grilled, for serving


  1. Preheat the grill and toast the bread.
  2. Clean the shellfish and throw out any shells that are already open.
  3. Place the mussels and clams in a large aluminum container that fits on the grill. Pour in the wine and olive oil. Add the garlic, parsley, pepperoncini peppers, salt and pepper. Toss to coat.
  4. Place the coated shellfish on the grill and close the lid. Grill for about 15 minutes, then check. It may take and additional five minutes for all shells to open.
  5. Place the shellfish in a large, deep bowl with the juices from the pan, and surround it with the grilled bread.
Grilled Mussels and Clams

Grilled Shrimp Boil Foil Packets

Makes 4 Packets


  • 1 1/2 lbs. baby potatoes, scrubbed
  • 4 medium-size ears fresh corn, shucked
  • 4 links smoked andouille sausage, each link cut into thirds
  • 1 1/4 lbs. jumbo, EZ-peel, deveined shrimp
  • Heinen’s olive oil
  • Heinen’s salted butter, 2 tsp. per packet
  • Lemons
  • Hot sauce of choice
  • Old Bay seafood seasoning
  • Fresh parsley


  1. Place the potatoes in a medium-size pot. Fill with cold water. Bring to a boil over high heat. Boil the potatoes for 10-12 minutes until just tender. Drain and run under cold water over the potatoes to stop the cooking process.
  2. Wrap each ear of corn in a damp paper towel. Microwave on high for 3 minutes. Slice the corn into 1-inch thick rounds with a serrated knife. Set aside.
  3. Preheat the grill to 425°F.
  4. Cut eight pieces of foil (each piece should be 12 inches long). Two pieces of foil will be needed for each packet. Place three pieces of corn in the center of a foil piece. Place 4-5 potatoes and 3 pieces of sausage below the corn. Place 4-5 pieces of shrimp on top of the other ingredients. Spritz everything with a bit of olive oil.
  5. Cut 2 tsp. of butter into pieces and place on the shrimp. Squeeze the juice from two lemon wedges onto the shrimp. Add a few dashes of hot sauce and up to 1 Tbsp. of Old Bay seasoning. Add about 1 Tbsp. of freshly chopped parsley.
  6. Fold two opposite corners of a double-layered foil towards the center of the pack, then repeat with the remaining corners, pressing the foil tightly closed. Repeat with the remaining foil and ingredients.
  7. Place the foil packs on the grill grates and cook for 12-15 minutes until the shrimp is opaque and everything is hot throughout. Remove from the grill.
  8. Open the foil packs and garnish with extra parsley, if desired, before serving. Serve hot.
Grilled Shrimp Boil Foil Packets

Grilled Tilapia with Pesto Veggies Foil Packets

Makes 4 Packets


  • 4–6 cups chopped summer vegetables (zucchini, peppers, corn and cherry tomatoes)
  • 1/4 cup Heinen’s pesto
  • 1 lb. fresh tilapia fillets
  • 4 lemon slices
  • Salt and pepper, to taste


  1. Preheat the grill to medium, about 400°F.
  2. In a bowl, combine the chopped vegetables and pesto and stir to coat. Divide the vegetable mixture between four large sheets of foil.
  3. Top each pile of veggies with a piece of tilapia. Add a slice of lemon and sprinkle with salt and pepper.
  4. Fold the sides of the foil up to meet in the middle and close, then fold in the sides to seal foil packets.
  5. Place the foul packets on the grill and cook for approximately 10 minutes. The tilapia is done when it is white instead of translucent and flakes easily with a fork.
  6. Drain excess liquid from packets before serving.
Grilled Tilapia with Pesto Veggie Foil Packets
By Heinen's Grocery Store
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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