Grilled Shrimp Foil Packets (Printable Version)
# What You’ll Need:
→ Seafood
01 -
1 pound raw shrimp, thawed, peeled, and deveined
→ Vegetables
02 -
1 pound baby potatoes, cut into 1.5-inch cubes
03 -
2 ears corn on the cob, cleaned and cut into 5-6 rounds each
04 -
1 small yellow onion, thinly sliced
05 -
4 cloves garlic, minced
→ Meat
06 -
12 ounces Andouille smoked sausage, cut into 2-inch pieces
→ Seasonings
07 -
4 tablespoons butter, melted
08 -
1 teaspoon salt
09 -
½ teaspoon freshly ground black pepper
10 -
2 tablespoons Old Bay seasoning
→ Garnish
11 -
Lemon slices
12 -
Fresh parsley, chopped
# Steps to Follow:
01 -
Preheat the grill to 400˚F. Tear out 4 large (12x12 inch) heavy duty foil sheets and set aside.
02 -
Add 8 cups of water to a large pot and bring to a boil over high heat. Add potatoes and corn to the boiling water, reduce heat to a steady simmer and cook for 10 minutes. Drain well.
03 -
In a large mixing bowl, combine the shrimp, sausages, onion, garlic, parboiled potatoes, and corn. Pour melted butter over the mixture. Season with salt, pepper, and Old Bay seasoning, stirring until thoroughly combined.
04 -
Divide the shrimp mixture evenly between the four aluminum foil sheets. Wrap the foils tightly around the ingredients, sealing completely to form packets.
05 -
Place the packets directly on the grill and cook for 15 minutes, flipping once halfway through cooking. Remove from the grill when done.
06 -
Carefully open the packets, being cautious of hot steam. Garnish the shrimp boil with lemon slices and chopped fresh parsley before serving.
# Additional Notes:
01 -
For oven preparation, preheat to 400˚F, place prepared packets on a large baking sheet, and cook for 15 minutes.