Imagine the scent of summer wafting through your kitchen as you unwrap these Shrimp Boil Foil Packs, revealing perfectly cooked shrimp nestled with colorful veggies and flavorful sausage. After several experiments, I fine-tuned the balance of seasoning and cooking times, yielding a dish that’s not just simple but absolutely delightful. Dive into my Butter Pecan Fudge recipe for another tasty treat!
About Shrimp Boil Foil Packs
Shrimp Boil Foil Packs are a breezy way to bring the flavors of a traditional shrimp boil to your backyard or kitchen without the fuss. Drawing from my love of cozy family meals, I crafted this dish to save time while keeping all the wonderful flavors intact. Whether it’s a summer gathering or a quick weeknight dinner, these foil packs deliver without breaking the bank.
- Quick and easy prep makes it perfect for busy nights.
- Versatile for seasonal veggies and protein choices.
- Shared among family, ensuring every bite brings joy.
- Explore the fascinating history of region-specific seafood boils!
Key Ingredients & Their Roles
- Shrimp: The star of the dish; choose large shrimp for juicy bites.
- Corn: Adds sweetness and a delightful crunch.
- Andouille Sausage: Provides a smoky layer of flavor; feel free to swap with kielbasa.
- Old Bay Seasoning: A must for that classic seafood boil taste; homemade blends are great too!
How to Make Shrimp Boil Foil Packs
- Begin by chopping the corn into thirds and slicing the potatoes into 2-inch pieces. Boil both for about 10 minutes until slightly tender, then set aside.
- In a large bowl, combine peeled shrimp and chopped sausage with boiled corn and potatoes. Pour in melted butter, Old Bay seasoning, minced garlic, and juice from half a lemon, mixing thoroughly.
- Divide the mixture onto four pieces of aluminum foil, folding the edges to create sealed packets.
- Grill over medium-high heat for 8-10 minutes, flip, and cook for an additional 5-6 minutes, checking that shrimp are pink and cooked through.
Pro Tips & Troubleshooting
- After a few attempts, I found cutting the potatoes smaller ensures they cook evenly alongside the shrimp.
- A common mistake is overcooking shrimp; keep an eye on the color change for tenderness without chewiness.
- Incorporate seasonal veggies like bell peppers for added color and nutrition.
- Scaling the recipe up? Just double the ingredients while keeping the same cooking process!
Storage & Make-Ahead Guide
Store leftovers in the fridge for up to 3 days, or freeze for up to 2 months. To reheat, simply bake at 350°F for about 15 minutes until warmed through. After testing, I found that freezing retains flavor nicely, though the texture may soften slightly.
Serving Suggestions
Serve with a tangy coleslaw or some freshly baked garlic bread to complement the shrimp. Try pairing with my Cranberry Cream Cheese Spread for an enjoyable appetizer!
Frequently Asked Questions
- How do I ensure my shrimp don’t become rubbery? Keep an eye on color change; they should turn pink and opaque.
- Can I use frozen shrimp? Yes, just thaw them overnight in the fridge before cooking.
- What other vegetables can I add? Zucchini and bell peppers make wonderful additions.
- Can I prepare this in advance? Absolutely! Just assemble the foil packs and store them in the fridge until ready to cook.
- Is there a way to make this spicier? Adding cayenne pepper or crushed red chili flakes will elevate the spice level.
Final Thoughts
This Shrimp Boil Foil Packs recipe combines simplicity and flavor in a delightful package. I especially enjoy drizzling the browned butter on top for a rich finish. I invite you to try it out and share your thoughts; I’d love to hear about your experience!
More Recipes You’ll Love
- Delicious Egg and Avocado Breakfast Bowl – a fresh and light option that balances hearty flavors.
- Spicy Cajun Salmon – connection via seasoning and cooking style, enhancing your seafood experience.
- Texas Cowboy Stew – a comforting dish that pairs well with the flavors of a shrimp boil.
Shrimp Boil Foil Packs
Ingredients
- 1 pound shrimp peeled and de-veined
- 2 ears corn on the cob husked
- 1/2 pound andouille sausage
- 1 pound baby red potatoes or baby yellow potatoes
- 3 tablespoons old bay seasoning or homemade seasoning
- 1 tablespoon minced garlic
- 1/2 lemon juice + lemon wedges for serving
- 3 tablespoons butter melted + 1/2 cup (divided)
- salt and pepper to taste
- chopped fresh parsley for topping
Instructions
- Chop corn into thirds, then chop each third in half lengthwise. Chop potatoes into 2 inch pieces. Boil corn and potatoes for 10 minutes. Drain and set aside.
- In a large bowl, combine shrimp, sausage, corn, and potatoes. Stir together melted 3 tablespoons butter, Old Bay seasoning, garlic, juice from half a lemon, and salt and pepper to taste and pour over shrimp, sausage, and veggies. Stir to coat.
- Divide between four 12x12 inch sheets of aluminum foil. Fold edges of foil up around the food to create a closed packet.
- Cook on preheated grill over medium-high heat for 8-10 minutes on one side, then flip and cook another 5-6 minutes on the second side. Alternately, you can bake the packets at 400 degrees for 15-20 minutes until corn is tender and shrimp are pink and fully cooked.
- While packets are cooking, melt remaining butter in a medium sauce pan over medium-high heat. Once melted, continue to stir gently over medium heat for 3-4 minutes longer until color changes from pale yellow to a golden amber (but be careful not to burn it).
- Serve shrimp boil packs topped with chopped parsley, lemon wedges for squeezing, and browned butter for drizzling over the top or dipping.