Shrimp Foil Packs

Sunday, July 29, 2018
I initially found this recipe floating around the web, but after a couple of trial and error runs - I have made a few adjustments for myself.

Our family LOVES fresh seafood and anytime we can find recipes that call for it - we are so on board! These foil packs were a big hit for the kids and they are super easy to make. Here's what you'll need with just seven easy ingredients:
  • 1 pound shrimp, peeled and de-veined2 ears of corn on the cob, husked
  • 1/2 pound andouille sausage
  • 1 pound baby red potatoes
  • 1.5 tablespoons of old bay seasoning
  • salt and pepper, to taste
  • juice of 1/2 lemon, plus lemon wedges for serving
  • 3 tablespoons butter melted + 1/2 cup, divided
First, cut your corn into halves. Then cut your red potatoes into two-inch pieces. Boil your corn and potatoes together for about 9-10 minutes. Once down, drain them and set them aside.
Grab yourself a big ole' kitchen bowl and combine your uncooked shrimp, your sausage, the cooked corn, and potatoes. 
Stir together 3 tablespoons of melted butter, old bay seasoning, juice from 1/2 of a lemon, salt, pepper, and pour this mixture over the shrimp, sausage, corn, and potatoes. Stir to coat.
Divide the food evenly between 12x12 inch sheets of aluminum foil. I close at the top with foil, but you can create actual packets and close off at the sides of the aluminum foil.
Bake your foil packs at 400 degrees for 15-20 minutes until corn is tender and shrimp are pink and fully cooked.
While the foil packs are cooking, melt the rest of your butter in a saucepan 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 (but be careful not to burn it).
Serve shrimp boil packs topped with chopped parsley, lemon wedges for squeezing, and browned butter for drizzling over the top or dipping.

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