Grilled Shrimp Boil Packets
Prep: 30 minutes
Grill: 5 minutes • Serves: 4
2 medium ears fresh corn, husks and silks removed, each cut crosswise into quarters
4 garlic cloves, minced
1/2 cup unsalted butter, melted
1/2 tablespoon Old Bay® seasoning
1 pound raw 16-20 count peeled and deveined tail-on shrimp, thawed if necessary
1/2 (13-ounce) package Andouille smoked sausage, cut crosswise into 1/4-inch-thick slices
Chopped fresh parsley and/or lemon wedges for garnish (optional)
1.Prepare outdoor grill for direct grilling over medium heat; tear 4 (12 x 24-inch) sheets aluminum foil. In large saucepot, heat potatoes and enough salted water to cover by about 2 inches to a boil over high heat; reduce heat to medium and simmer 5 minutes. Add corn; simmer 5 minutes or until potatoes are almost tender. Drain potatoes and corn.
2.In medium bowl, whisk garlic, butter and seasoning. Makes about 1/2 cup butter mixture.
3.In large bowl, toss shrimp, sausage, potatoes, corn and butter mixture. Arrange foil sheets horizontally; divide shrimp mixture onto center of each sheet. For each packet, fold and tightly crimp top and bottom sides of foil over shrimp mixture; fold and tightly crimp both ends of foil. Place packets on hot grill rack; cover and cook 5 minutes or until shrimp turn opaque throughout and potatoes are tender. Makes 4 foil packets.
4.Carefully open packets; serve garnished with parsley and/or lemon wedges, if desired.
Approximate nutritional values per serving (1 foil packet):
581 Calories, 39g Fat (20g Saturated), 288mg Cholesterol, 1477mg Sodium,
30g Carbohydrates, 3g Fiber, 2g Sugars, 0g Added Sugars, 28g Protein
Chef Tip:
Use remaining sausage in a breakfast hash or Cajun-inspired pasta.
Smart Swaps:
> Shrimp is a lean source of protein that cooks quickly. Add extra vegetables like zucchini, bell peppers or green beans to boost fiber and stretch the meal further.
