Shrimp Boil Packs

 

Shrimp Boil Packs

Servings: 4
Cuisine: American

Ingredients

• 1 pound shrimp, peeled and de-veined
• 2 ears of corn on the cob, husked
• ½ pound andouille sausage
• 1 pound baby red or yellow potatoes
• 3 tablespoons Old Bay seasoning or homemade seasoning
• Salt and pepper, to taste
• 3 teaspoons minced garlic
• Juice of ½ lemon, plus lemon wedges for serving
• 3 tablespoons melted butter + ½ cup butter, divided
• Chopped fresh parsley, for topping

Instructions

1. Prepare Vegetables:

   • Chop corn into thirds, then cut each third in half lengthwise.
   • Chop potatoes into 2-inch pieces.
   • Boil corn and potatoes for 10 minutes, drain, and set aside.

2. Mix Ingredients:

   • In a large bowl, combine shrimp, sausage, corn, and potatoes.
   • Stir together 3 tablespoons melted butter, Old Bay seasoning, garlic, lemon juice, salt, and pepper. Pour over the shrimp and vegetables. Mix to coat.

3. Create Foil Packets:

   • Divide the mixture onto four 12x12 inch sheets of aluminum foil.
   • Fold the edges of the foil to create closed packets.

4. Cook:

   • Grilling: Preheat the grill to medium-high heat. Cook packets for 8-10 minutes on one side, flip, and cook for an additional 5-6 minutes.
   • Baking: Preheat oven to 400°F. Bake packets for 15-20 minutes until corn is tender and shrimp are pink and fully cooked.

5. Make Brown Butter:

   • While packets cook, melt remaining butter in a medium saucepan over medium-high heat. Stir gently for 3-4 minutes until the color changes to golden amber (do not burn).

6. Serve:

   • Serve shrimp boil packets topped with chopped parsley, lemon wedges for squeezing, and brown butter for drizzling or dipping.