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Shrimp Boil Packets

Jumbo shrimp, Andouille sausage, red potatoes, and corn on the cob, served in a foil packet! A wonderful make-ahead meal to enjoy outdoors or camping!
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

  • 1 1/2 lbs. Jumbo shrimp peeled and deveined
  • 2 smoked andouille sausages or 1 kielbasa, thinly sliced
  • 2 ears corn cut into 4 pieces each
  • 1 lb. Red potatoes cut into 1-inch pieces
  • 2 cloves garlic minced
  • 2 T. olive oil
  • 1 T. Old Bay seasoning
  • 1 lemon cut into thin wedges
  • 4 T. butter
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 2 T. chopped fresh parsley leaves

Instructions

  • Preheat an outdoor grill over high heat. Cut 4 sheets of heavy duty foil 12-inches long.
  • Divide shrimp, sausage, corn, potatoes, and garlic, evenly over the foil sheets. Drizzle with olive oil. Sprinkle with Old Bay seasoning and salt and pepper to taste. Toss gently to combine. Top each packet with parsley, lemon and a tablespoon of butter.
  • Fold the foil packets crosswise over the shrimp boil mixture to completely cover the food. Roll the top and bottom edges to seal them closed.
  • Place foil packets on the grill and cook until just cooked through, about 20-25 minutes.