Shrimp Boil Foil Pack
This nifty take on the classic shrimp boil combines shrimp, sausage, veggies, and seasonings in a foil packet cooked on the grill.
Ingredients
- 6 oz. precooked pork or chicken andouille sausage, sliced
- 2 medium red potatoes, diced
- 2 ears of corn, cut into thirds
- 2 cups stemmed and chopped collard greens or Tuscan kale
- 3 tbs. extra-virgin olive oil
- 2 tsp. sea salt
- 1 tsp. freshly ground black pepper
- 1 lb. large raw shrimp, peeled and deveined
Seasoning Blend
- 2 tbs. extra-virgin olive oil
- 1 tsp. sea salt
- 3 cloves fresh garlic, chopped
- 1/2 tsp. cayenne pepper
- 3/4 tsp. dried oregano
- 3/4 tsp. dried thyme
- 1 1/2 tsp. smoked paprika
Directions
STEP 1
Preheat grill to 350 degrees F.
STEP 2
Place sausage and vegetables in a large bowl. Add olive oil, sea salt, and black pepper and stir to combine.
STEP 3
In a small bowl, mix seasoning-blend ingredients to create a paste. Pat shrimp dry, then place in a large bowl and toss with paste to evenly coat.
STEP 4
Cut six 12-inch squares of heavy-duty aluminum foil. Evenly divide sausage and vegetable mixture among the squares, then top with shrimp.
STEP 5
Place foil packs on the grill and close the cover. Cook for 20 to 25 minutes, flipping halfway through.
STEP 6
Carefully open the foil pack and test potatoes for doneness before enjoying.
STEP 7
Tip: Create pack by folding the shorter ends of the foil over the contents, and then tightly fold the sides and pinch together to seal.
Photography by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Styling: Paul Jackman
Thoughts to share?
Maddie Augustin is a Minneapolis-based recipe developer.
ADVERTISEMENT
More Like This
Shrimp and Corn Sheet-Pan Boil
With simple ingredients and four easy steps, you’re only a half hour away from this at-home take on a summer seafood boil.
Grilled Corn With Ancho-Lime Mayo and Cilantro
This take on Mexican street corn pairs a spicy mayo with grilled corn.
This Post Has 0 Comments