Ingredients
- 1 pound shrimp, peeled and de-veined
- 2 ears of corn on the cob, husked
- 1/2 pound andouille sausage
- 1 pound baby red potatoes OR baby yellow potatoes
- 3 tablespoons old bay seasoning OR homemade seasoning (see note)
- salt and pepper, to taste
- 1 tablespoon minced garlic
- juice of 1/2 lemon, plus lemon wedges for serving
- 3 tablespoons butter melted + 1/2 cup, divided
- chopped fresh parsley, for topping
Instructions
- Chop corn into thirds, then chop every third in [*fr1] lengthwise. Chop potatoes into a pair of in. items. Boil corn and potatoes for ten minutes. Drain and put aside.
- During a giant bowl mix shrimp, sausage, corn, and potatoes. Stir along melted three tablespoons butter, previous Bay seasoning, garlic, juice from [*fr1] a lemon, and salt and pepper to style and pour over shrimp, sausage, and veggies. Stir to coat.
- Divide between four 12x12 in. sheets of tin foil. Fold edges of foil up round the food to form a closed packet.
- Cook on preheated grill over medium-high heat for 8-10 minutes on one facet, then flip and cook another 5-6 minutes on the second facet. Alternately, you'll be able to bake the packets at four hundred degrees for 15-20 minutes till corn is tender and shrimp square measure pink and absolutely burned.
- whereas packets square measure change of state, soften remaining butter during a medium sauce pan over medium-high heat. Once melted , still stir gently over medium heat for 3-4 minutes longer till color changes from straw to a golden amber (but take care to not burn it).
- Serve shrimp boil packs topped with sliced parsley, lemon wedges for squeeze, and brunette butter for descending over the highest or dipping.
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