Shrimp Boil

Shrimp Boil – easy and tasty classic shrimp boil in foil packs with shrimps, baby red potatoes, corn on the cobs and andouille sausages generously seasoned with creole seasoning and garnished with lemon for a fresh and vibrant summer outdoor meal.

Course Main

Cuisine Southern

Prep Time 10

Cook Time 30

Total Time 40

Servings - 4 packets/people

Calories 610kcal

Author Imma

Ingredients

½ pound baby red potatoes , cut in large chunks
1-2 thyme sprigs
2 ears corn , cut in chunks
1 pound large shrimp , peeled and deveined
salt and pepper to taste
1 1/2-2 Tablespoons Creole Seasoning
½ onion , sliced
8 ounce andouille sausage
2 Tablespoons unsalted butter or more
1-2 lemons wedges for serving

US Customary - Metric

Instructions

Preheat oven to 400 degrees F. Then spray with a nonstick spray, and set aside.
Fill a large pot with water, then add potatoes, and thyme sprigs . Cover and bring to a boil, then reduce to a simmer and cook about 8-10 minutes or until tender . Potatoes should be firm. Add corn and cook for 3-5 minutes. Drain water.
Season shrimp with salt and creole seasoning .
Add onions and sausage to the pot, then season with creole seasoning, followed by butter. Mix until fully combined .
Spread in a single layer on a baking sheet.
Bake for about 12-15 minutes, or until shrimp is pink and cooked through.

Grilling and Packets

Divide between 3-4 packets of aluminum foil. Fold edges of foil up around the food to close packet, for heat retention and keep liquids in.
Place on preheated grill over medium-high heat for about 8 minutes per side.
Serve immediately garnished with lemon wedges.

Nutrition