Ingredients, serves 4
1 lb shrimp, peeled and de-veined
2 ears of corn on the cob, husked
½ lb andouille sausage
1 lb baby red potatoes OR baby yellow potatoes
3 Tbsp old bay seasoning OR homemade seasoning (see note)
salt and pepper, to taste
1 Tbsp minced garlic
juice of ½ lemon, plus lemon wedges for serving
3 Tbsp butter melted + ½ cup, divided
chopped fresh parsley, for topping
Directions
Chop corn into thirds, then chop each third in half lengthwise. Chop potatoes into 2-inch pieces. Boil corn and potatoes for 10 minutes. Drain and set aside.
In a large bowl combine shrimp, sausage, corn, and potatoes. Stir together melted 3 tablespoons butter, Old Bay seasoning, garlic, juice from half a lemon, and salt and pepper to taste and pour over shrimp, sausage, and veggies. Stir to coat.
Divide between four 12×12 inch sheets of aluminum foil. Fold edges of foil up around the food to create a closed packet.
Cook on preheated grill over medium-high heat for 8-10 minutes on one side, then flip and cook another 5-6 minutes on the second side. Alternately, you can bake the packets at 400° for 15-20 minutes until corn is tender and shrimp are pink and fully cooked.
While packets are cooking, melt remaining butter in a medium sauce pan over medium-high heat. Once melted, continue to stir gently over medium heat for 3-4 minutes longer until color changes from pale yellow to a golden amber.
Serve shrimp boil packs topped with chopped parsley, lemon wedges for squeezing, and browned butter for drizzling over the top or dipping.
Notes
Homemade Old Bay Seasoning: whisk together 1 tablespoon celery salt, 1 teaspoon paprika, ½ teaspoon black pepper, ½ teaspoon cayenne pepper, ¼ teaspoon dry mustard, ⅛ teaspoon each allspice, cloves, and a pinch of ground ginger.