Grilled Shrimp Boil Foil Packs
By Amanda LuchtelPublished on May 2, 2023
Time
1¼ hours
Yield
Serves 4
Ingredients
1 pound small red potatoes, unpeeled, halved10 tablespoons unsalted butter, cut into ten 1-tablespoon pieces, divided¼ teaspoon table salt ¼ teaspoon pepper 1½ pounds extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails left on3 ears corn, husks and silk removed, each cut into 3 pieces8 ounces andouille sausage, sliced ½ inch thick2 tablespoons Old Bay seasoning 4 garlic cloves, chopped1 tablespoon lemon juice, plus lemon wedges for serving2 tablespoons chopped fresh parsley
Before You Begin
Use small red potatoes measuring 1 to 2 inches in diameter. We prefer untreated shrimp—those without added sodium or preservatives such as sodium tripolyphosphate (STPP). To keep the packs from tearing, use heavy-duty aluminum foil or two layers of regular foil and scrape the grill grate completely clean before grilling.
Instructions
- Toss potatoes with 2 tablespoons butter, salt, and pepper in large bowl. Microwave, covered, until potatoes begin to release moisture, about 5 minutes. Toss potatoes to coat in now-melted butter and let cool slightly, about 5 minutes. Toss potatoes with shrimp, corn, andouille, Old Bay, garlic, and lemon juice.
- Cut four 16 by 12-inch sheets of foil. Spread one-quarter of shrimp mixture over half of each piece of foil. Evenly distribute remaining 8 tablespoons butter over shrimp mixture. Fold foil over mixture and crimp edges tightly to seal.
- Grill packets over hot fire, covered, until potatoes are fully tender and shrimp is cooked through, about 12 minutes. When cool enough to handle, carefully cut open foil and sprinkle contents of each packet with 1½ teaspoons parsley. Serve with lemon wedges.
Time
1¼ hoursYield
Serves 4Ingredients
1 pound small red potatoes, unpeeled, halved
10 tablespoons unsalted butter, cut into ten 1-tablespoon pieces, divided
¼ teaspoon table salt
¼ teaspoon pepper
1½ pounds extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails left on
3 ears corn, husks and silk removed, each cut into 3 pieces
8 ounces andouille sausage, sliced ½ inch thick
2 tablespoons Old Bay seasoning
4 garlic cloves, chopped
1 tablespoon lemon juice, plus lemon wedges for serving
2 tablespoons chopped fresh parsley
Ingredients
1 pound small red potatoes, unpeeled, halved
10 tablespoons unsalted butter, cut into ten 1-tablespoon pieces, divided
¼ teaspoon table salt
¼ teaspoon pepper
1½ pounds extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails left on
3 ears corn, husks and silk removed, each cut into 3 pieces
8 ounces andouille sausage, sliced ½ inch thick
2 tablespoons Old Bay seasoning
4 garlic cloves, chopped
1 tablespoon lemon juice, plus lemon wedges for serving
2 tablespoons chopped fresh parsley
Ingredients
1 pound small red potatoes, unpeeled, halved
10 tablespoons unsalted butter, cut into ten 1-tablespoon pieces, divided
¼ teaspoon table salt
¼ teaspoon pepper
1½ pounds extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails left on
3 ears corn, husks and silk removed, each cut into 3 pieces
8 ounces andouille sausage, sliced ½ inch thick
2 tablespoons Old Bay seasoning
4 garlic cloves, chopped
1 tablespoon lemon juice, plus lemon wedges for serving
2 tablespoons chopped fresh parsley
Why This Recipe Works
Old Bay, lemon, and butter deliver all the flavors of a classic shrimp boil in these grilled foil packs. To ensure that the potatoes cooked through on the grill, we parcooked them in the microwave first.
Before You Begin
Use small red potatoes measuring 1 to 2 inches in diameter. We prefer untreated shrimp—those without added sodium or preservatives such as sodium tripolyphosphate (STPP). To keep the packs from tearing, use heavy-duty aluminum foil or two layers of regular foil and scrape the grill grate completely clean before grilling.
Instructions
- Toss potatoes with 2 tablespoons butter, salt, and pepper in large bowl. Microwave, covered, until potatoes begin to release moisture, about 5 minutes. Toss potatoes to coat in now-melted butter and let cool slightly, about 5 minutes. Toss potatoes with shrimp, corn, andouille, Old Bay, garlic, and lemon juice.
- Cut four 16 by 12-inch sheets of foil. Spread one-quarter of shrimp mixture over half of each piece of foil. Evenly distribute remaining 8 tablespoons butter over shrimp mixture. Fold foil over mixture and crimp edges tightly to seal.
- Grill packets over hot fire, covered, until potatoes are fully tender and shrimp is cooked through, about 12 minutes. When cool enough to handle, carefully cut open foil and sprinkle contents of each packet with 1½ teaspoons parsley. Serve with lemon wedges.
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