Flawlessly wrapped by singular foil packs, this
quintessential shrimp boil is a similarly agreeable alternative for a complain
free weeknight supper or an end of the week terrace barbecue party.
This formula is effectively versatile to serve more
individuals and can immediately turn into your go-to for taking care of bigger
gatherings throughout the mid year. It for all intents and purposes guarantees
that you can be a piece of the good times.
Beside insignificant prep work,
which you can do progress of time, everything boils down to amassing the packs
and tossing them on the barbecue for a couple of moments.
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!
We love to put shrimp foil parcels on the flame broil for an
easygoing supper in mid year, but on the other hand they're spectacular for
engaging. You can even make them early to put on an open air fire when you're
enjoying the great outdoors. So how about we begin!
INGREDIENTS:
- 1 teaspoon paprika (or smoked paprika)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/2 teaspoon cayenne (or adjust to control the heat to your liking)
- 3/4 teaspoon kosher salt (or sea salt)
- 1/2 teaspoon black pepper (freshly ground if possible)
While it may look complicated, in reality it takes less than
5 minutes to make!
INSTRUCTIONS:
- Preheat grill or oven to 425°F. Boil the potato chunks and corn for 10 minutes and remove to a plate to cool.
- Meanwhile, cut four 12x12 inch pieces of foil. Place them on a work surface shiny side facing up.
- Distribute the shrimp, sausage, corn and potatoes evenly between each piece of foil, arranging them in a pile in the middle. Then sprinkle Cajun seasoning on top and drizzle olive oil across the ingredients.
- Life up two opposite edges of foil and bring them together, folding down a half inch so they hold. Then roll up the other two edges to seal tightly, taking care not to puncture the foil.
- Place the packets seam-side up on the grill or oven rack and close the lid/door. Cook until the shrimp are pink and potatoes tender, about 15 minutes.
- Remove each packet to a serving plate. Open the seams and let the steam escape. Then garnish with optional lemon and parsley before serving.
SHRIMP BOIL FOIL PACKS
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Oleh
Hana
