shrimp Boil Foil Packs

INGREDIENTS

1 pound baby red potatoes OR baby yellow potatoes
1 pound shrimp, peeled and de-veined
1 tablespoon minced garlic
2 ears of corn on the cob, husked
1/2 pound andouille sausage
juice of 1/2 lemon, plus lemon wedges for serving
3 tablespoons butter melted + 1/2 cup, divided
chopped fresh parsley, for topping
1 pound baby red potatoes OR baby yellow potatoes
3 tablespoons old bay seasoning OR homemade seasoning
salt and pepper, to taste




INSTRUCTIONS
Chop corn into thirds, then chop each third in half lengthwise. Chop potatoes into 2 inch portions. Boil corn and potatoes for 10 minutes. Drain and set apart.
In a massive bowl integrate shrimp, sausage, corn, and potatoes. Stir collectively melted 3 tablespoons butter, Old Bay seasoning, garlic, juice from half a lemon, and salt and pepper to taste and pour over shrimp, sausage, and veggies. Stir to coat.
Divide between 4 12x12 inch sheets of aluminum foil. Fold edges of foil up around the food to create a closed packet.
Cook on preheated grill over medium-high warmth for 8-10 mins on one facet, then turn and cook every other 5-6 minutes on the second side. Alternately, you can bake the packets at 400 levels for 15-20 minutes until corn is smooth and shrimp are pink and absolutely cooked.
While packets are cooking, melt remaining butter in a medium sauce pan over medium-excessive heat. Once melted, retain to stir lightly over medium heat for 3-four mins longer till color modifications from light yellow to a golden amber (but be cautious not to burn it).
Serve shrimp boil packs topped with chopped parsley, lemon wedges for squeezing, and browned butter for drizzling over the top or dipping.
NOTES
Homemade Old Bay Seasoning: whisk together 1 tablespoon celery salt, 1 teaspoon paprika, 1/2 teaspoon black pepper, half teaspoon cayenne pepper, 1/4 teaspoon dry mustard, 1/eight teaspoon every allspice, cloves, and a pinch of ground ginger.

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