Foil-Packet Shrimp Boil

The beauty of a foil pack is that it seals in all the juices and flavors of a meal, keeping everything tidy.

Level: Easy
Total: 50 min
Active: 30 min
Yield: 4 servings


  • 4 Yukon Gold or red-skinned potatoes (about 1 1/4 pounds)
  • 6 tablespoons unsalted butter
  • 2 ears fresh corn or 4 small pieces thawed frozen corn on the cob, cut into 1-inch-thick pieces
  • 2 cloves garlic, thinly sliced
  • 1 tablespoon Old Bay Seasoning
  • Kosher salt and freshly ground pepper
  • 1 pound peeled and deveined large shrimp (no need to thaw if using frozen)
  • 1 lemon, zest grated, cut into wedges
  • 1/2 cup dry white wine
  • 2 tablespoons chopped fresh parsley


  1. Preheat a grill to medium. Microwave the potatoes until softened but not fully cooked, about 5 minutes. Let cool a few minutes, then dice.
  2. Put 4 tablespoons butter in a large microwave-safe bowl and microwave until melted. Add the potatoes, corn, garlic and Old Bay and toss well; season lightly with salt and pepper.
  3. Tear off four 18-inch-long sheets of foil. Divide the vegetables among the foil sheets, piling them in the middle. Add the shrimp to the same bowl. Sprinkle with the lemon zest and a pinch of salt and pepper; toss well. Add the shrimp to the vegetable piles.
  4. Drizzle 2 tablespoons wine over each pile of vegetables and shrimp. Cut the remaining 2 tablespoons butter into 4 pieces and add a piece to each pile. Bring the short ends of the foil together and fold twice; fold in the sides to form a packet.
  5. Grill the foil packets until the potatoes are tender and the shrimp is cooked through, 15 to 20 minutes. Remove from the grill and let stand 5 minutes. Carefully open the packets and sprinkle with the parsley; serve with the lemon wedges.

Recipe idea by


Book Your Event

Complete the quick form below to learn more and save your date!
MM slash DD slash YYYY
As Seen On...

How to make a proper omelette

ST. LOUIS, MO- Chef Larry Gerstein is owner of Championship Catering. He joins KPLR anchor Dan Gray to show him how to make a proper omelette.

Posted 12:50 pm, June 1, 2016, by Staff Writer, Updated at 02:21pm, June 1, 2016.

As Seen On...

How cooking with herbs and spices improves your dishes

ST. LOUIS, MO (KTVI) – Chef Larry Gerstein of Championship Catering visits to teach how cooking with spices and herbs can improve any dish.

His favorite herbs include rosemary, chives, cilantro, and dill, and shares his secret to easy cooking, which is buying herbs!

Gerstein uses spices and herbs to add flavor and to garnish the dish.

Posted 12:08 pm, June 1, 2016, by Tess Hill, Updated at 12:07pm, June 1, 2016.

As Heard On...
0:00 / 0:00
Chef Larry G
As Heard On...
0:00 / 0:00
Chef Larry G
A Message From Mike Shannon, St. Louis Cardinals Radio Sportscaster and former Major League Baseball player!
0:00 / 0:00
Mike Shannon