Enjoy this grilled shrimp boil in foil packets recipe and don’t forget to Eat Seafood America!
| 1 pound baby potatoes, cut into 1.5-inch cubes | |
| 2 ears corn on the cob, cleaned and each ear cut into 5 to 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 |
Want to have a shrimp boil but don't want the hassle? Try putting the ingredients in foil and sticking them on the grill instead!
| 1. | Preheat grill to 400˚F. Tear out 4 large (measuring 12x12) heavy duty foil sheets. Set aside. |
| 2. | Add 8 cups of water to a large pot and set over high heat; bring to a boil. Add potatoes and corn to boiling water; reduce heat to a steady simmer and continue to cook for 10 minutes. Drain. |
| 3. | In a large mixing bowl combine shrimp, sausages, onion, garlic, potatoes, and corn. |
| 4. | Divide the shrimp mixture ingredients between the four aluminum foil sheets. Wrap foils tightly around the ingredients and seal it all together. |
| 5. | Place the packets directly on the grill and cook for 15 minutes, flipping once halfway through cooking. Remove from grill. |
| 6. | Carefully open up the packets, garnish with lemon and parsley; serve and enjoy! |
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