Foil Packs are easily one of my favorite prep and go cooking methods. Many low country boil foil pack recipes call for the shrimp to be cooked with the rest of the ingredients. We separated the shrimp because we did not want the shrimp to overcook while waiting for the corn and potatoes to finish up. Our experiment worked! Juicy shrimp on top of perfectly cooked accompaniments.
- 32 large shrimp deveined and shelled, tail on
- 1 Tablespoon olive oil
- 2 teaspoons seafood seasoning such as Old Bay
- 6 small red skin potatoes sliced
- 2 links andouille or smoked sausage sliced
- 2 ears corn cut in thirds
- 4 tablespoons butter
- 1 lemon sliced into 8 rounds
- 2 green onion white and green parts, thinly sliced
- In a large bowl, toss the shrimp with the seafood seasoning and olive oil.
- In a separate bowl, toss the potatoes, sausage, and corn with seafood seasoning.
- Tear 6, 12-12 inch sheets of aluminum foil. On the first sheet, dump all of the shrimp. Fold up the sides and seal into packets, making sure that there are no gaps for shrimp or seasoning to fall out.
- On the remaining sheets, divide the potatoes, sausage, and corn equally.
- Top each pile of ingredients with butter, lemon and green onion. Fold up the sides of the foil and seal into packets.
- Freeze for future use.
- Place the potato, sausage, and corn packets on the grill, cover and cook for 10 minutes. Add the shrimp packet and continue to cook all packets for 5-10 more minutes.
- Add equal amounts of shrimp to the potato, sausage, and corn packets and...enjoy!