Shrimp Boil Foil Packs
These Garlic Butter Shrimp Foil Packs are flavorful, filling, & full of fresh veggies, sausage, & shrimp!
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- 1 lemon
- ⅓ cup salted Challenge butter (melted, + 2 tablespoons )
- 2 cloves garlic (minced)
- 2 teaspoons chopped fresh parsley (divided)
- 2 teaspoons Cajun seasoning
- 1 teaspoon Old Bay seasoning
- salt and black pepper (to taste )
- 1 pound baby potatoes (halved)
- 2 corn on the cob (cut into 1 inch pieces)
- 12 ounces smoked sausage (cut into ½ inch pieces)
- 1 pound large shrimp (peeled, deveined, extra large, thawed if frozen)
- chopped fresh parsley
- melted butter
- lemon wedges
Langkah-langkah
Preheat grill to medium high heat. Slice half of the lemon and cut the other half into wedges.
In a small bowl combine ⅓ cup melted butter, garlic, 1 teaspoon fresh parsley, Cajun seasoning, Old Bay seasoning, and salt & pepper to taste. Mix well and set aside.
Bring a large pot of salted water to a boil and add potatoes. Cook just until tender, about 15 minutes. Drain well.
Once drained, place the potatoes in a large bowl with the corn, sausage, and shrimp. Add the prepared garlic butter and toss well to coat.
Place 4 large sheets of heavy duty foil on the counter.
Divide the shrimp and sausage mixture over the 4 packets. Top each with a lemon slice and fold and seal well.
Place packets on the grill and cook for 7 minutes. Flip over and cook for an additional 7-8 minutes until shrimp are cooked through.
To serve, cut each foil packet open and sprinkle with additional parsley if desired. Melt the remaining butter and serve for dipping with lemon wedges.
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