Low Country Shrimp Foil Packs
BettyCrocker.com
BettyCrocker.com
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Ingredients

  • 1 lb small red potatoes, halved
  • 14 pieces frozen mini corn on the cob, thawed, cut in half
  • 12 teaspoons oil
  • 12 teaspoons Old Bay™ seasoning
  • 11 lb uncooked peeled deveined extra-large shrimp (16 to 20 count)
  • 112 oz fully cooked andouille sausage, sliced
  • 11 lemon, cut into 8 wedges
  • 11/4 cup chopped fresh parsley leaves1 Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
  • 12 Place potatoes in microwavable bowl. Microwave uncovered on High 5 to 6 minutes or until potatoes are just tender. Add corn to potatoes; drizzle with 1 teaspoon of the oil, and sprinkle with 1 teaspoon of the seasoning; mix until evenly coated. Place shrimp in medium bowl; toss with remaining 1 teaspoon oil and remaining 1 teaspoon seasoning; mix until evenly coated. </picture>
  • 13 Place equal amount of sausage on center of each sheet of foil. Dividing evenly, arrange potato and corn mixture around sausage. Divide shrimp evenly over sausage. Squeeze 1 wedge of lemon over each pack. </picture>
  • 14 Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal. </picture>
  • 15 Place packs on grill over medium heat. Cover grill; cook 6 minutes. Rotate packs 1/2 turn; cook 5 to 7 minutes longer or until shrimp are pink and sausage is heated through. Remove packs from grill, cut large X across top of each pack. Carefully fold back foil; sprinkle with parsley, and top with remaining lemon wedges. </picture>

Instructions

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