A fun seafood delight
Published 4:13 pm Friday, September 8, 2017
By Amy Gauthier
Amy Gauthier is a mother living and working in Albert Lea. She loves to make new foods.
Of all of the foil pack options floating around the web these days, this one was an instant favorite! This dish is best on the grill, of course, but it’s nice that we have the oven as a backup. We all know hardy Minnesotans grill until the snow flies, and then we just keep grilling!
This is a dish to share with friends. Hope you enjoy the Shrimp Boil Foil Packs as much as we did!
Shrimp Boil Foil Packs
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
1 pound shrimp, peeled and de-veined
2 ears of corn on the cob, husked
1/2 pound andouille sausage
1 pound baby red potatoes or baby yellow potatoes
3 tablespoons Old Bay seasoning or homemade seasoning
Salt and pepper, to taste
3 teaspoons minced garlic
Juice of half a lemon, plus lemon wedges for serving
3 tablespoons, melted and 1/2 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 4 12-by-12-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 to 10 minutes on one side, then flip and cook another 5 to 6 minutes on the second side. Alternately, you can bake the packets at 400 degrees in the oven for 15 to 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 to 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.