Shrimp Boil Foil Packs
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
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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.