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SHRIMP BOIL FOIL PACKS

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SHRIMP BOIL FOIL PACKS

Ingredients:

  • 1-lb raw jumbo shrimp, 21-25 count or similar (see note)
  • 1 andouille sausage, or chorizo (mild or spicy), sliced
  • 2 ears corn, shucked and cut into quarters
  • 1 lb baby red potatoes, halved, or larger potatoes cut into 1-inch pieces
  • 1 1/2 tbsp Cajun seasoning, see note
  • 2 tbsp olive oil
  • Garnishes (optional):
  • lemon, freshly squeezed
  • fresh parsley, minced

Directions:

Prepare the oven or grill and preheat to 218 degrees C or 425 degrees F.

Place a pot on the stove with water and turn the heat to high. Add the potato chunks and cook for about 10 minutes.

Drain the potatoes and place them on a clean plate to cool at room temperature.

Prepare four 12×12-inches of foil and lay them on a flat surface with the darker side down.

Divide the sausage, shrimp, potatoes, and corn onto the four foils.

Season each with Cajun seasoning on top as well as a drizzle of olive oil.

Fold each foil upward and seal it tightly. Make sure not to damage the foil. Repeat this process to the rest of the foils.

 Arrange the foils onto the grill or inside the oven. Cook for about 15 minutes or until done.

Remove from the oven or grill.

Transfer each foil onto individual plates.

Sprinkle parsley on top.

Serve with lemon and enjoy!

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