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Low Country Shrimp Foil Packs
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Prep Time:
25 minutes
Total Time:
40 minutes
Elevate a Southern shrimp boil with andouille sausage, corn, and red potatoes in a convenient foil packet.
Ingredients:
  • 1 lb small red potatoes, halved
  • 4 pieces frozen mini corn on the cob, thawed, cut in half
  • 2 teaspoons oil
  • 2 teaspoons Old Bay™ seasoning
  • 1 lb uncooked peeled deveined extra-large shrimp (16 to 20 count)
  • 12 oz fully cooked andouille sausage, sliced
  • 1 lemon, cut into 8 wedges
  • 1/4 cup chopped fresh parsley leaves
Instructions:
  • Preheat a gas or charcoal grill. Prepare 4 sheets of heavy-duty foil measuring 18x12 inches by lightly spraying them with cooking spray.
  • Place the potatoes in a microwave-safe bowl and microwave on High for 5 to 6 minutes until they are just tender. Add the corn to the potatoes and drizzle with 1 teaspoon of oil and sprinkle with 1 teaspoon of seasoning. Mix until everything is evenly coated. In another bowl, toss the shrimp with the remaining 1 teaspoon of oil and 1 teaspoon of seasoning until evenly coated.
  • Place the same amount of sausage in the center of each piece of foil. Evenly distribute the potato and corn mixture around the sausage. Top each pack with an even amount of shrimp and squeeze one lemon wedge over each.
  • Fold a piece of foil in half so the edges meet. Seal the edges by folding tightly with a 1/2-inch fold, then fold again to allow space for heat circulation and food expansion. Fold the other sides to seal completely.
  • Grill the packs over medium heat for 6 minutes with the lid on. Rotate the packs halfway through and continue grilling for 5 to 7 minutes until the shrimp are pink and the sausage is heated through. Remove the packs from the grill, cut a large X across the top of each pack, and carefully unfold the foil. Sprinkle with parsley and garnish with the remaining lemon wedges. Enjoy!

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