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
Preheat GRILL to 400 F.
Tear out 4 large (measuring 12x12) heavy duty foil
sheets. Set aside.
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.
In a large mixing bowl combine shrimp, sausages,
onion, garlic, potatoes, and corn.
Add melted butter to the shrimp mixture.
Season with salt, pepper, and old bay seasoning;
stir until thoroughly combined.
Divide the shrimp mixture ingredients between the
four aluminum foil sheets.
Wrap foils tightly around the ingredients and seal
it all together.
Place the packets directly on the grill and cook
for 15 minutes, flipping once halfway through
cooking. Remove from grill.
Carefully open up the packets, garnish with lemon
and parsley; serve and enjoy!
Preheat oven to 400 F.
Transfer prepared packets to a large baking sheet.
Cook for 15 minutes.
Remove from oven and serve.
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