Shrimp Boil Foil Packets
Recipe - Price Rite Marketplace Corporate
Shrimp Boil Foil Packets
Prep Time20 Minutes
Servings4
Cook Time15 Minutes
Ingredients
Paperbird aluminum foil
1 bag Bowl & Basket steamable red and yellow potatoes
4 corn on the cob, cut into 1 ½ inch thick rounds
1 lb Bowl & Basket large raw shrimp, thawed, peeled and tails removed
1 (12 oz) smoked sausage, such as kielbasa or andouille, sliced into 2 inch pieces
2 medium onions, peeled and sliced
¼ cup Bowl & Basket olive oil
¼ cup Bowl & Basket garlic butter, melted
2-4 tbsp cajun seasoning
2 lemons
Chopped fresh parsley, for garnish
Directions
- Preheat the oven or grill to 400 degrees. Cut or tear aluminum foil into 8 large sheets, measuring about 12 x 12 inches. Set aside until ready to use.
- Steam microwaveable potatoes for 6 minutes (NOT the full time on the back of the package) and carefully remove from the microwave and let cool until easy to handle. Once cooled, cut into quarters.
- In a large bowl, combine potatoes, corn, shrimp, smoked sausage and onions. Add cajun seasoning and enough olive oil to coat and toss well.
- Use 2 pieces of aluminum foil to make a small foil packet, repeating until you have four equal sized packets. Place these on a baking sheet and then divide the shrimp mixture evenly between them.
- Drizzle 1 tbsp of melted garlic butter over each foil packet before closing the packet (if you need to you can use additional aluminum foil to make a lid)
- Cook in the oven (or directly on the grill if desired) for 15 minutes or until shrimp are fully cooked. Carefully open up the packets, squeeze half a lemon over each and top with parsley and serve!
20 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Paperbird Aluminum Foil Wrap 25 Sq Ft, 1 count
$1.49$0.06/ft²
Bowl & Basket Specialty Red & Yellow Creamer Potatoes, 24 oz
$2.99$1.99/lb
Yellow Corn, 1 each
$0.66
Cape Gourmet Raw EZ Peel Shell-On Large Shrimp, 32 oz
$13.99$0.44/oz
Johnsonville Beddar with Cheddar Smoked Sausage Party Pack, 12 count, 28 oz
$7.69$0.27/oz
Onion Vidalia, 0.3 pound
$0.39 avg/ea$1.29/lb
Bowl & Basket Classic Olive Oil, 17 fl oz
$8.99$0.53/fl oz
Scott & Jon's Garlic Butter Shrimp Rice Bowl, 9.6 oz
$4.99$0.62/oz
Badia Kingsford Cajun Style All-Purpose Seasoning, 5 oz
$2.29$0.46/oz
Bagged Lemons, 2 pound
$7.58 avg/ea$3.79/lb
Curly Parsley, 1 bunch, 1 each
$1.29
Directions
- Preheat the oven or grill to 400 degrees. Cut or tear aluminum foil into 8 large sheets, measuring about 12 x 12 inches. Set aside until ready to use.
- Steam microwaveable potatoes for 6 minutes (NOT the full time on the back of the package) and carefully remove from the microwave and let cool until easy to handle. Once cooled, cut into quarters.
- In a large bowl, combine potatoes, corn, shrimp, smoked sausage and onions. Add cajun seasoning and enough olive oil to coat and toss well.
- Use 2 pieces of aluminum foil to make a small foil packet, repeating until you have four equal sized packets. Place these on a baking sheet and then divide the shrimp mixture evenly between them.
- Drizzle 1 tbsp of melted garlic butter over each foil packet before closing the packet (if you need to you can use additional aluminum foil to make a lid)
- Cook in the oven (or directly on the grill if desired) for 15 minutes or until shrimp are fully cooked. Carefully open up the packets, squeeze half a lemon over each and top with parsley and serve!