HOW TO MAKE SHRIMP BOIL FOIL PACKS?
Simple to make shrimp boil foil packs of summer vegetables, homemade spices, new ginger, and brown butter sauce that can be baked or grilled. The Simplest and Fastest way to create a homemade shrimp boil!
This spring has been unlike any other.
I just made shrimp boil foil packs and was blown away by how delicious they were.
For quick and easy dinners, only boil the corn and potatoes for a few minutes, and then mix all the seasonings, sugar, and fresh lemon juice before adding to the other ingredients and putting in the foil or the oven and grilling.
Finish with fresh parsley, more fresh lemon juice, and browned butter for a tasty shrimp boil dinner to drive away from the springtime blues!
INGREDIENTS I USED:
Around 500 grams. Of shrimp, I peeled and deveined them.
2 large husked ears of corn on the cob.
250 grams.Of andouille sausage.
500 grams.Of baby red potatoes.
3 large spoons.Of old bay seasoning.
salt and pepper, to taste
1 Large spoon.Of minced garlic.
The juice of a medium lemon.
3 large spoons.Of melted butter.
1/2 Cup.Of melted butter.
For the topping: chopped fresh parsley.
For serving: Lemon wedges.
I cut the corn into thirds and each third in half lengthwise, then I cut potatoes into 2-inch pieces, and I cooked them for 10 minutes, and I drain the water and put it aside.
In a big mixing dish, I combined the shrimp with the sausage, corn, and potatoes.
And I melted 3 tablespoons of butter with garlic and the juice from half a lemon to season the shrimp and sausages, then I mixed thoroughly and I added salt and pepper and mixed to coat.
I divided the mixture into four 12.12 inch sheets of aluminum foil and rolled the foil edges up over the food to shape a sealed packet.
At this stage, I cooked for around 10 minutes on one side on a preheated grill over medium-high heat, then turned and cooked for another 5 or 6 minutes on the other side.
Otherwise, I baked the packets at 400 degrees for 15 to 20 minutes, or until the corn was soft and the shrimp were pink and thoroughly fried.
When the packets are cooking, I melted the remaining butter in a medium saucepan over medium-high heat.
Once melted, I proceed to swirl gently over medium heat for another 4 minutes, or before the color switches from light yellow to golden amber.
For garnish, I used sliced parsley, lemon wedges for squeezing, and browned butter for drizzling or dipping the shrimp boil bags.
I HOPE YOU’LL ENJOY THIS SHRIMP RECIPE!