Shrimp Boil Foil Packs
Ingredients:
1 pound baby potatoes, cut into 1.5-inch cubes
2 ears corn on the cob, cleaned and cut into 5-6 rounds
1 pound raw shrimp, thawed, peeled, and deveined
12 ounces Andouille smoked sausage, cut into 2-inch pieces
1 small yellow onion, thinly sliced
4 cloves garlic, minced
4 tablespoons butter, melted
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 tablespoons Old Bay seasoning
Lemon slices & chopped fresh parsley, for garnish
Instructions:
Preheat the Grill:
Preheat your grill to 400°F (204°C). Prepare 4 large sheets of foil, each about 12×12 inches.
Boil Potatoes and Corn:
Bring 8 cups of water to a boil in a large pot over high heat. Add the potatoes and corn. Reduce the heat to maintain a steady simmer and cook for 10 minutes. Drain the vegetables.
Combine Ingredients:
In a large mixing bowl, combine the boiled potatoes and corn with the shrimp, sausage, sliced onion, and minced garlic.
Season:
Pour the melted butter over the shrimp mixture. Add salt, pepper, and Old Bay seasoning. Stir until well mixed.
Prepare Foil Packets:
Divide the shrimp mixture evenly among the four foil sheets. Wrap the foil around the ingredients, sealing the edges tightly to form packets.
Grill:
Place the foil packets directly on the grill. Cook for about 15 minutes, flipping once halfway through to ensure even cooking.
Serve:
Carefully open the foil packets (beware of steam). Garnish with lemon slices and chopped parsley before serving.
Enjoy this delightful shrimp boil foil pack recipe that’s perfect for easy serving and maximum flavor!
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