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

Ingredients:

  • 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

Directions:

  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 foodnetwork.com.

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