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Late Summer Foil Pouch Series: Shrimp “Boil”

August 10, 2020 1 Comment

Part of our Late Summer Foil Pouch Series! You can pack all of these well in advance, some can even be frozen for even easier weeknight meals. And, don’t forget the condiments and fresh garnish, they make all the difference. Small reusable containers or mason jars are perfect to transport those, use your imagination and have some fun with it. Check out the full series here!

Foil Pouch Shrimp “Boil”

THIS could be the most delicious, quick and impressive summer recipe you pull off your grill this season! If fresh BC Spot Prawns are available, definitely use those but really any good size fresh prawn will work. This is even more excellent when local corn is available. You can serve this right out of the foil pouch with some freshly baked corn bread, a big salad or just some ice cold craft beer. Don't forget the napkins!

Ingredients:

1 lb. medium shrimp, shells on
1 lb. Andouille sausage, sliced thin
2 lbs. baby potatoes quartered
2 cobs of fresh corn, cut into 8 pieces
2 tbsp. Well Seasoned olive oil
3 tbsp. Old Bay seasoning
Kosher salt and freshly cracked black pepper, to taste
1 whole lemon, cut into wedges
Parsley to garnish

Instructions:

Pre-heat your BBQ to about 400F.
Heat your BBQ to medium high, about 425F.
Using 2 sheet pans, line each one with double layer of aluminum foil. In the center of the pan, add potatoes, sausage, corn, and shrimp into one even layer. Drizzle the oil over each foil packet and sprinkle with the Old Bay seasoning, the salt & pepper.
Seal foil on all 4 sides. Transfer from the sheet pan directly onto the grill. Reduce the heat to about 400 degrees. Bake for about 20 minutes, just until the potatoes are tender.
Garnish with parsley and serve with fresh lemon wedges.

Prep Time: 15 Minutes.

Cook time: 20 Minutes