Neatly wrapped in individual foil packs, this quintessential shrimp boil is an equally enjoyable option for a fuss-free weeknight dinner or a weekend backyard grill party.
This recipe is easily scalable to serve more people and can quickly become your go-to for feeding larger parties during the summer. It practically ensures that you can be part of the fun. Aside from minimal prep work, which you can do in advance, it all boils down to assembling the packs and throwing them on the grill for a few minutes. Possibly the most stress-free and tantalizing summer meal you can prepare. All the huge flavors of a low country shrimp boil without the mess!
- 1 pound shrimp (31 to 35 count, peeled and deveined)
- 1 pound small red potatoes or gold potatoes (cut into small cubes, about 2 inches)
- 2 ears corn on the cob (husked, cleaned, chopped into small rounds)
- 1 (12-ounce) smoked sausage (such as kielbasa) or andouille (sliced into 2-3 inch long pieces)
- 1/2 yellow or red onion (medium-sized, thinly sliced)
- 2 cloves garlic (minced)
- 4 tbsp. butter (melted)
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 tbsp. Old Bay seasoning (store-bought or homemade)
- Garnish: 2 tbsp. flat-leaf parsley (finely chopped)
- Garnish: 1 tbsp. Old Bay seasoning (store-bought or homemade)
- Garnish: 2 lemons (sliced, about 12 wedges)
- Garnish: 1 stick butter (melted)
Preheat the oven to 400 F or the grill to medium-high (about 400 F). If using frozen shrimp place the package under cold water for 10 minutes to thaw.
Bring 2 quarts of water to a roaring boil and add the potatoes and the corn. Reduce the heat and bring to simmer. Cook for 10 minutes on simmer and drain into a colander. Set aside.
While the potatoes and corn are simmering prepare 4 sets of 12 x 24 inch long aluminum foil sheets. Fold each in half, forming a square. If using industrial aluminum foil simply prepare sheets measuring 12 x 12 inches. Slightly fold up the edges of the sheets.
In a large bowl combine the drained potatoes and corn, the sausage, the thawed shrimp, the onion, and the garlic. Drizzle with the 4 tablespoons of melted butter, season with salt, pepper, and Old Bay seasoning. Mix very well to coat all ingredients.
Divide the shrimp boil ingredients between the four aluminum foil sheets and neatly fold into packets. Place them onto a baking sheet and bake for 15 minutes. If grilling, place the packets directly onto the grill surface and cook for 15 minutes, flipping once after about 8 minutes.
Serve the packets slightly opened up, garnished with chopped parsley, a pinch of Old Bay seasoning and a few lemon wedges.
Serve the 1 stick melted butter as a side for optional drizzling over the shrimp boil or dipping.