Grilled Shrimp Boil (in foil packets) make easy work of getting a “shrimp boil” together for a backyard cooking on the grill.
Grilled Shrimp Boil (in foil packets)
By Sue Lau | Palatable Pastime
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Grilled Shrimp Boil (in foil packets) is my recipe of the day with the blogging group Fish Friday Foodies. We group monthly to post fish and seafood recipes on a common topic. This month we are sharing recipes for seafood cooked in foil packets.
Print Recipe
I decided to do a take on a seafood boil. This is achieved by cooking the shrimp boil in a foil packet instead of a boiling bag.
Since the contents have different cooking time some of it is par-cooked ahead of time. Such as boiling the corn and potatoes. And cooking the onion and sausage.
Besides, you want that sausage to be browned for best flavor.
Fish Friday
Seafood Foil Packets
- Palatable Pastime: Grilled Shrimp Boil (in foil packets)
- Food Lust People Love: Spicy Honey Baked Steelhead Trout
- A Day in the Life on the Farm: Alaskan Rockfish Packages
- Sneha’s Recipe: Air Fryer Parceled Fish With Green Tahini Chutney
- Karen’s Kitchen Stories: Fish Foil Packets with Cod, Chipotles, Black Beans, and Corn
Grilled Shrimp Boil (in foil packets)
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Grilled Shrimp Boil (in foil packets)
Grilled Shrimp Boil (in foil packets)
Equipment
- 1 outdoor grill, 2 large pieces heavy duty aluminum foil
Ingredients
Packets:
- 10 ounces peeled and deveined shrimp
- 6 ounces andouille smoked sausage links
- 1/2 cup chopped onion
- 4 new potatoes
- 1 ear sweet corn cut into four sections
- 4 tablespoons butter
- 1/2 teaspoon Old Bay seasoning
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon lemon pepper
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Louisiana hot sauce
- 1/4 cup lager beer
- 2 tablespoons fresh lemon juice
Other:
- 1 fresh lemon cut in half
- 2 slices sourdough bread
- 2 teaspoons soft butter
Instructions
- Bring a large saucepan of salted water to a boil.
- Add potatoes, and cook for 5 minutes.
- Then add the corn pieces to the pan and continue cooking for five minutes more.
- Drain vegetables.
- While vegetables cook, melt the butter in a skillet and brown the sausage pieces and onion.
- Add the seasonings, Worcestershire, hot sauce, beer and lemon juice and bring to a simmer. Then remove from heat.
- Cut the new potatoes in half.
- Turn up the edges to t he foil so the liquid does not run off.
- Divide shrimp, potatoes, corn, sausage and sauce to the foil.
- Bring up all sides and crimp closed to seal the packet. Cut a couple of small vent holes in each.
- Bring grill to 350F and add packets.
- Reduce heat and cook covered for 25 minutes.
- Add the lemons cut side down to the grill and cook about ten minutes or until charred.
- Butter the bread and grill briefly until toasted.
Notes
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