Monday, June 26, 2017

Shrimp Boil Foil Packs

Easy, tasty shrimp boil dinners baked or grilled in foil with homemade seasoning, fresh lemon, and brown butter sauce.
Author: Tiffany
Recipe type: Main Dish
Cuisine: American
Serves: 4
• 1 pound shrimp, peeled and de-veined
• 2 ears of corn on the cob, husked
• ½ pound andouille sausage
• 1 pound baby red potatoes OR baby yellow potatoes
• 3 tablespoons old bay seasoning OR homemade seasoning (see note)
• salt and pepper, to taste
• 3 teaspoons minced garlic
• juice of ½ lemon, plus lemon wedges for serving
• 3 tablespoons, melted + ½ cup butter, divided
• chopped fresh parsley, for topping

• Chop corn into thirds, then chop each third in half lengthwise. Chop potatoes into 2 inch pieces. Boil corn and potatoes for 10 minutes. Drain and set aside.
• In a large bowl combine shrimp, sausage, corn, and potatoes. Stir together melted 3 tablespoons butter, Old Bay seasoning, garlic, juice from half a lemon, and salt and pepper to taste and pour over shrimp, sausage, and veggies. Stir to coat.
• Divide between four 12x12 inch sheets of aluminum foil. Fold edges of foil up around the food to create a closed packet.
• Cook on preheated grill over medium-high heat for 8-10 minutes on one side, then flip and cook another 5-6 minutes on the second side. Alternately, you can bake the packets at 400 degrees for 15-20 minutes until corn is tender and shrimp are pink and fully cooked.
• While packets are cooking, melt remaining butter in a medium sauce pan over medium-high heat. Once melted, continue to stir gently over medium heat for 3-4 minutes longer until color changes from pale yellow to a golden amber (but be 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 or dipping.

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