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CartBBQ Foil Packs Recipe
Paula is a BBQ chef and cookbook author. Her creative BBQ and smoker recipes are sure to be winners for any family meal. Fire up your grill and check out her Instagram and try these recipes for yourself! You won’t be disappointed.
Fire up the grill for these incredibly flavorful and easy-to-make shrimp boil foil packs! A delicious way to enjoy this classic coastal dish without having to worry about the hassle of a traditional shrimp boil. All you need is some fresh shrimp, sausage, potatoes, corn, seasoning blend, and heavy duty foil. Simply add all the ingredients into one sheet of foil, seal, and grill for about 20 minutes. That’s it! Bonus: cleanup is virtually non-existent since everything cooks inside its own packet. These are sure to be a hit at your next summer gathering!
Servings: 4
Prep time: 20 minutes
Cook time: 20 minutes
Ingredients:
1 lb shrimp, peeled and deveined
1 lb smoked sausage, cut into 1/2-inch pieces
1 lb red baby potatoes, halved
2 ears corn on the cob, cleaned and cut into 4 pieces (total of 8 small segments)
4 cloves garlic, minced
1 tsp Old Bay seasoning
1 tsp Cajun seasoning
Salt, to taste (optional, the above seasonings contain salt)
Black pepper, to taste
1 tbsp fresh lemon juice
1 tbsp vegetable oil
4 tbsp unsalted butter, divided
4 (12x12) large heavy duty foil sheets
2 tbsp chopped parsley, for garnish
Lemon wedges, for garnish
Directions:
In a large pot, bring water to a boil. Place in your potatoes and boil for 10 minutes. In the last 3 minutes add your corn. Drain and set aside.
Preheat your grill to 400ºF (204ºC). Tear out four large (measuring 12x12) heavy duty foil sheets. Set aside.
In a large bowl, combine shrimp, sausage, potatoes, corn, garlic, Old Bay seasoning, Slap Ya Mama Cajun seasoning, salt (if using), black pepper, fresh lemon juice, and vegetable oil. Mix until well combined.
Divide your ingredients evenly between the four sheets of foil, arranging them in a pile right in the centre. Place a tablespoon of butter on top of each pile.
To fold the packets, bring the two longest edges towards each other and roll them together to create a seal. Then, fold in the sides, leaving enough space for the steam to circulate a little. Ensure the packets are sealed so that nothing leaks.
Place the foil packs seam-side up directly on the grill grates. Grill for 20-25 minutes or until the corn is tender and shrimp are pink and cooked through.
Open the packets carefully as they will release hot steam. Top each with fresh parsley and serve with lemon wedges.
