Shrimp Boil Foil Packets
Recipe - ShopRite 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 75 Sq Ft, 1 count
$3.99$0.05/ft²
Bowl & Basket Steam-in-Bag Red & Yellow Potatoes, 24 oz
$2.50$2.50/24oz
Yellow Corn, 1 each
$0.50
Bowl & Basket Cleaned & Tail-On Raw Shrimp, Large, 62-80 Shrimp per bag, 32 oz
$17.98$8.99/lb
Caroline Smoked Sausage, 40 oz
$11.99$0.30/oz
Onion Vidalia, 0.3 pound
$0.45 avg/ea$1.49/lb
Bowl & Basket Classic Olive Oil, 17 fl oz
$6.49$0.38/fl oz
Take and Bake Garlic Buttered Salmon Fillet, 1 pound
$12.99 avg/ea$12.99/lb
Rib Rack Spice Rub Cajun Seasoning, 5.5 oz
$5.49$1.00/oz
Bagged Lemons, 2 pound
$7.98 avg/ea$3.99/lb
McCormick Gourmet All Natural Flat Leaf Parsley, 0.2 oz
$5.99$29.95/oz
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!