Shrimp Boil Foil Packets
Recipe - The Fresh Grocer - Corporate
Shrimp Boil Foil Packets
Prep Time20 Minutes
Servings4
Cook Time15 Minutes
Ingredients
Paperbird aluminum foil
1 bag Bowl & Basket steamable red and yellow potatoes
4 corn on the cob, cut into 1 ½ inch thick rounds
1 lb Bowl & Basket large raw shrimp, thawed, peeled and tails removed
1 (12 oz) smoked sausage, such as kielbasa or andouille, sliced into 2 inch pieces
2 medium onions, peeled and sliced
¼ cup Bowl & Basket olive oil
¼ cup Bowl & Basket garlic butter, melted
2-4 tbsp cajun seasoning
2 lemons
Chopped fresh parsley, for garnish
Directions
- Preheat the oven or grill to 400 degrees. Cut or tear aluminum foil into 8 large sheets, measuring about 12 x 12 inches. Set aside until ready to use.
- Steam microwaveable potatoes for 6 minutes (NOT the full time on the back of the package) and carefully remove from the microwave and let cool until easy to handle. Once cooled, cut into quarters.
- In a large bowl, combine potatoes, corn, shrimp, smoked sausage and onions. Add cajun seasoning and enough olive oil to coat and toss well.
- Use 2 pieces of aluminum foil to make a small foil packet, repeating until you have four equal sized packets. Place these on a baking sheet and then divide the shrimp mixture evenly between them.
- Drizzle 1 tbsp of melted garlic butter over each foil packet before closing the packet (if you need to you can use additional aluminum foil to make a lid)
- Cook in the oven (or directly on the grill if desired) for 15 minutes or until shrimp are fully cooked. Carefully open up the packets, squeeze half a lemon over each and top with parsley and serve!
20 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Paperbird Aluminum Foil Wrap 75 Sq Ft, 1 count, 75 Square foot
$4.69$0.06/ft²
Bowl & Basket Steam-in-Bag Red & Yellow Potatoes, 24 oz, 24 Ounce
$2.69$2.69/24oz
Yellow Corn, 1 each, 1 Each
$0.99
Bowl & Basket Cleaned & Tail-On Raw Shrimp, Large, 62-80 shrimp per bag, 32 oz, 2 Pound
$20.98$10.49/lb
Eckrich Natural Casing Smoked Sausage, 13 oz, 13 Ounce
On Sale! Limit 4
$2.99 was $3.69$0.23/oz
Onion Vidalia, 0.3 pound, 0.3 Pound
On Sale!
$0.39 avg/ea was $0.45 avg/ea$1.29/lb
Bowl & Basket Classic Olive Oil, 17 fl oz, 17 Fluid ounce
$10.99$0.65/fl oz
Bowl & Basket Specialty Garlic Butter with Olive Oil, 10 oz, 10 Ounce
$5.99$0.60/oz
McCormick Perfect Pinch Cajun Seasoning, 5 oz, 5 Ounce
$6.49$1.30/oz
Lemons , 2 pound, 5 Pound
$4.99$1.00/lb
Goodness Gardens Farm Fresh Italian Parsley, 0.25 oz, 0.25 Ounce
$1.39$5.56/oz
Directions
- Preheat the oven or grill to 400 degrees. Cut or tear aluminum foil into 8 large sheets, measuring about 12 x 12 inches. Set aside until ready to use.
- Steam microwaveable potatoes for 6 minutes (NOT the full time on the back of the package) and carefully remove from the microwave and let cool until easy to handle. Once cooled, cut into quarters.
- In a large bowl, combine potatoes, corn, shrimp, smoked sausage and onions. Add cajun seasoning and enough olive oil to coat and toss well.
- Use 2 pieces of aluminum foil to make a small foil packet, repeating until you have four equal sized packets. Place these on a baking sheet and then divide the shrimp mixture evenly between them.
- Drizzle 1 tbsp of melted garlic butter over each foil packet before closing the packet (if you need to you can use additional aluminum foil to make a lid)
- Cook in the oven (or directly on the grill if desired) for 15 minutes or until shrimp are fully cooked. Carefully open up the packets, squeeze half a lemon over each and top with parsley and serve!