Shrimp Boil Foil Packs
Recipes BBQ and grilling Main Dish Meal ideas Quick and Easy Seafood
Description
Foil pack meals are so easy and fun to make. This one is spicy and very tasty with shrimp, lemon juice, Old Bay Seasoning and a browned butter sauce. Yummy!
Ingredients
1 lb. shrimp, peeled and de-veined
2 ears of corn on the cob, husks removed
½ lb. andouille sausage
1 lb. baby red potatoes or baby yellow potatoes
3 T. Old Bay Seasoning OR homemade seasoning (see below)
salt and pepper, to taste
3 t. minced garlic
freshly squeezed juice of ½ lemon
3 T. melted butter
½ c. butter
freshly chopped parsley, for serving
lemon wedges, for serving
Directions
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
Preheat grill to medium-high heat.
Cut corn ears into thirds; chop each third in half lengthwise. Chop potatoes into 2 inch pieces. Boil corn and potatoes for 10 minutes. Drain; set aside.
In a large bowl, combine shrimp, sausage, corn and potatoes.
Stir together 3 T. melted butter, Old Bay Seasoning, garlic, lemon juice, salt and pepper, to taste; pour over shrimp, sausage and veggies; stir to coat; divide between four 12 x 12 inch sheets of aluminum foil. Fold edges of foil up around the food to create a closed packet.
Cook on preheated grill for 8-10 minutes on one side; flip; cook 5-6 minutes on the second side. Or, bake the packets at 400 degrees for 15-20 minutes until corn is tender and shrimp are pink and fully cooked.
Browned butter: While packs are cooking, melt remaining butter in a medium saucepan over medium-high heat. When melted, continue to stir gently over medium heat for 3-4 minutes longer, until color changes from pale yellow to a golden amber, being careful not to burn it.
Serve shrimp boil packs topped with chopped parsley, lemon wedges for squeezing and browned butter for drizzling over the top.
4 servings.
Homemade Old Bay Seasoning: whisk together 1 T. celery salt, 1 t. paprika, ½ t. each black and cayenne pepper, ¼ t. dry mustard, ⅛ t. each allspice, cloves, and a pinch of ground ginger.