Wednesday, August 9, 2017

Shrimp Boil Foil Packs

Ever since making my first foil pack meal (that I told you about last week, when I used spinach and scallops), I've been keen to learn more. While perusing recipes on the Internet, I came across one for a Shrimp Boil Foil Pack that sounded heavenly! I happened to have all of the components on hand, so was eager to try it. I cut the recipe way down, just making two, so that I could enjoy them two nights in a row, and posted a picture on Instagram and Facebook. Almost instantly I started getting requests for the recipe. I found this one on Le Crème de la Crumb blog, but made quite a few changes of my own.

This dish is both delicious and easy.  I didn't bother to boil the corn, but instead microwaved it in the husk, wrapped in a damp paper towel, for three minutes. Upon completion, I cut off the stem end, and then squeezed the top, allowing the entire cob to slide out cleanly with nary a silk attached. I let it cool, and then cut it up as directed. If you don't know about this easy method of microwaving corn, you need to give it a try. It is life-altering! I got my dad started on this a year or so ago, and now he's eating corn like crazy. Nothing could be easier.

The recipe below is adapted from the above-mentioned blog. I added onion because I liked the additional flavor, I also drizzled beer over the tops of everything before drizzling with butter and grilling. It made one heck of a delicious sauce, and had me wishing for some crusty bread to soak up the goodness.
Shrimp Boil Foil Packs
Adapted from Le Crème de la Crumb

1-pound shrimp, peeled and de-veined
2 ears of corn on the cob, husked
½ pound kielbasa, sliced
2 medium onions, quartered
3 Tablespoons Old Bay seasoning
Salt and pepper, to taste
3 teaspoons minced garlic
Juice of ½ lemon, plus lemon wedges for serving
3 Tablespoons butter, melted
1/2 cup lager beer

Wrap each ear of corn in a damp paper towel. Microwave 2-3 minutes per cob. Remove from microwave using a potholder. Place cobs on cutting board and chop off the stem end of each about an inch from the end. Pick up the silk end and squeeze. The corn will slide right out free of silks. Cut each cob into thirds, and chop each third in half lengthwise.

Cut potatoes in half lengthwise. Bring a large pot of salted water to a boil. Add potatoes and boil for ten minutes. Drain and set aside.
In a large bowl, combine shrimp, sausage, corn, potatoes, and onion. Stir together melted butter, Old Bay, garlic, lemon juice, salt and pepper to taste, and pour over shrimp, sausage, and veggies. Stir to coat.

Divide between four 12x12 inch sheets of aluminum foil. Drizzle each foil pack with two tablespoons of beer.  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 saucepan over medium-high. Serve shrimp boil packs topped with lemon wedges for squeezing.

This post is linked to:


Linda said...

What a great idea - yes on the crusty bread. Thanks for the corn tip!

Vicki @ lifeinmyemptynest said...

Going to try this soon. Sounds delicious!

Alycia Nichols said...

Beer, huh? Hmmmmmm...interesting! I think I'm in love with this already...even though I don't drink beer. It's kind of like bacon, though: makes pretty much everything taste better!

Unknown said...

I love cooking things in foil packets. I'm not into shrimp, but my family would love it. Next time the family's all here and I have access to shrimp, this will be a wonderful meal solution!

Miz Helen said...

Your Shrimp Boil is a great recipe for a foil pack, it looks awesome! Hope you are having a great weekend and thanks so much for sharing with us at Full Plate Thursday.
Come Back Soon!
Miz Helen

Jodie Fitz said...

This looks soooo good!
Will have to try...thank you for sharing at the party.
I hope we see you at the current Reader Tip Tuesday Party:
It's open all week & growing.