A group of tasty or delicious Shrimp Boil Foil Packs that can be roasted or grilled with summer vegetables, local herbs, fresh lemons, and chocolate sauce. The best and easiest way to cook shrimp at home!
If you want to use aluminum foil packaging, you should try other delicious aluminum foil packagings, such as steak and potato packaging, salmon packaging with vanilla butter, aluminum asparagus foil packaging, shrimp and lemongrass packaging.
Nearby, the weather is called bipolar weather and changes throughout the day, making it almost impossible to plan ahead and wear it all day without needing to package other options. Quilted jacket, warm flip flops. Drive me crazy
But this spring is even crazier than before. Last week we passed a few days, from sunny to zits, rain, snow, cold, and returned to the sun in an hour or two.
Needless to say … I’m ready for summer. Snow and snow in mid-May? I can not beat him.
So, to help me defeat him, I ate all the summer food and said I passed three boxes of a lollipop, and I didn’t feel ashamed. Do you have to do the right thing?
For me, there are things that say summer is better than baking dinner. I grew up on these things, but I just modified them and now I can’t help myself.
I recently made a plate of boiled shrimp wrapped in aluminum foil and forgot how it works.
The key is to boil corn and potatoes for a few minutes, then you can mix it with vanilla, melted butter, and fresh lemon juice, then roll and roast (or bake!) With tinfoil.
Add fresh coriander, fresh lemon juice and chocolate butter for a perfect boiled shrimp dinner.Print
Easy, tasty shrimp boil dinners baked or grilled in foil with homemade seasoning, fresh lemon, and brown butter sauce.
- 1 pound baby red potatoes OR baby yellow potatoes
- 1 tablespoon minced garlic
- salt and pepper, to taste
- 1/2 pound andouille sausage
- juice of 1/2 lemon, plus lemon wedges for serving
- 3 tablespoons old bay seasoning OR homemade seasoning (see note)
- 3 tablespoons butter melted + 1/2 cup, divided
- 2 ears of corn on the cob, husked
- 1 pound shrimp, peeled and de-veined
- chopped fresh parsley, for topping
- 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 12×12 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.
Homemade Old Bay Seasoning: whisk together 1 tablespoon celery salt, 1 teaspoon paprika, 1/2 teaspoon black pepper, 1/2 teaspoon cayenne pepper, 1/4 teaspoon dry mustard, 1/8 teaspoon each allspice, cloves, and a pinch of ground ginger.
- Category: Main Course
- Cuisine: American
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