Jazzy Shrimp Boil Foil Packets Recipes
FOIL-PACKET SHRIMP BOIL
The beauty of a foil-pack is that it traps all the juices and flavors of a meal in a tidy bundle. In this recipe, as the shrimps cook, their natural juices combine with butter, white wine and other seasonings to create an abundant pool of broth perfect for dipping crusty bread into.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a grill to medium. Microwave the potatoes until softened but not fully cooked, about 5 minutes. Let cool a few minutes, then dice.
- 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.
- 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.
- 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.
- 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.
JAZZY SHRIMP BOIL FOIL PACKETS
Pare down the prep and clean-up of a typical boil by grilling everything in a foil packet, seasoned with Tasty® Jazzy Seasoning Mix.
Provided by McCormick
Categories Entrees,
Yield 6
Number Of Ingredients 9
Steps:
- Place potatoes and water in a 2-quart microwavable dish. Microwave, covered, on HIGH 8 minutes or until potatoes are tender, stirring halfway through cooking.
- Place potatoes, shrimp, sausage, corn and onion in large bowl. Add butter and Seasoning Blend; toss to coat. Divide mixture evenly and arrange in center of each sheet of aluminum foil. Bring up sides of foil; double fold top and ends to tightly seal packet.
- Grill over medium-high heat 10 minutes or until corn is tender and shrimp are cooked through. Garnish with lemon wedges before serving, if desired.
Nutrition Facts : Calories 431 Calories
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- In a small bowl combine ⅓ cup melted butter, garlic, 1 teaspoon fresh parsley, Cajun seasoning, Old Bay seasoning, and salt & pepper to taste. Mix well and set aside.
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- Chop corn into thirds, then chop each third in half lengthwise. Chop potatoes into 2 inch pieces. Boil corn and potatoes for 10 minutes. Drain and set aside.
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- Place potatoes and water in a 2-quart (2-L) microwavable dish. Microwave, covered, on HIGH 8 minutes or until potatoes are tender, stirring halfway through cooking.
- Place potatoes, shrimp, sausage, corn and onion in large bowl. Add butter and Seasoning Blend; toss to coat. Divide mixture evenly and arrange in center of each sheet of aluminum foil. Bring up sides of foil; double fold top and ends to tightly seal packet.
- Grill over medium-high heat 10 minutes or until corn is tender and shrimp are cooked through. Garnish with lemon wedges before serving, if desired.
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