My love for shrimp knows no bounds and a shrimp boil is a top tier shrimp recipe for me! These individual packets are perfect for a group and this recipe is the perfect savory mix that will be liked by everyone!
What you need:
2 pounds large raw shrimp , peeled and deveined, tails off
2 packages of smoked sausage , sliced into 1/2-inch thick coins
3 ears corn , shucked, silk removed, each cut crosswise into 4 pieces (for a total of 12 small segments)
2 pound baby red potatoes , halved or quartered (each piece should be no bigger than 1-inch in size after being cut)
2 cloves garlic , minced
1 tablespoon Creole seasoning
2 tablespoons chopped fresh parsley
Kosher salt and freshly ground black pepper , to taste
1 tablespoon fresh lemon juice
2 tablespoons olive oil
5 tablespoons unsalted butter , divided
Lets get started:
If using the OVEN: preheat the oven to 425 degrees F. If GRILLING: prepare the grill to medium-high (450 degrees F.)
Cut 6 large sheets of heavy duty foil (about 12-inches wide by 18-inches long.) Coat foil generously with nonstick cooking spray.
In a large bowl, toss together all the ingredients (except the butter.)
Divide mixture evenly into 6 equal portions and add to the center of each sheet of foil. Place 1 tablespoon butter on top of each.
To seal the foil packet, bring the short sides together in the middle and gently fold down over the ingredients, leaving a little space for steam. Then roll up the ends to seal closed.
Place foil packets on the grill and cook for 25-30 minutes (flipping halfway through), OR bake in the oven for 30-35 minutes until veggies are tender.
(Test only 1 packet at a time; every time the packets are opened, the steam is released so it will take longer to cook.)
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