Shrimp Boil Hobo Packs Recipes

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FOIL-PACKET SHRIMP BOIL



Foil-Packet Shrimp Boil image

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

4 Yukon Gold or red-skinned potatoes (about 1 1/4 pounds)
6 tablespoons unsalted butter
2 ears fresh corn or 4 small pieces thawed frozen corn on the cob, cut into 1-inch-thick pieces
2 cloves garlic, thinly sliced
1 tablespoon Old Bay Seasoning
Kosher salt and freshly ground pepper
1 pound peeled and deveined large shrimp (no need to thaw if using frozen)
1 lemon, zest grated, cut into wedges
1/2 cup dry white wine
2 tablespoons chopped fresh parsley

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.

LOW COUNTRY BOIL PACKETS



Low Country Boil Packets image

Provided by Katie Lee Biegel

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

8 shell-on jumbo shrimp, deveined
2 teaspoons seafood seasoning, such as Old Bay
6 small red skin potatoes, cut into 1/4-inch slices
2 links andouille sausage (about 8 ounces), cut into 1/4-inch slices
16 littleneck clams, scrubbed
2 ears corn, cut into 1-inch wheels
4 tablespoons butter
1 lemon, sliced into 8 rounds
2 scallions, white and green parts, thinly sliced
Grilled crusty bread, for serving

Steps:

  • Preheat a grill to medium-high heat.
  • Toss the shrimp with the seafood seasoning. Place two 12-inch sheets of heavy-duty aluminum foil per packet (8 sheets total for 4 packets) on a flat surface. Divide the ingredients among the 4 packets, layering in the potato slices, sausage slices, shrimp, clams, corn wheels, butter, lemon rounds and scallions. Fold up the ends of the foil and seal into packets.
  • Place the packets on the grill, cover and cook until the clams open and the potatoes and shrimp are cooked, 15 to 20 minutes. Serve with grilled crusty bread.

SHRIMP BOIL ON THE GRILL



Shrimp Boil on the Grill image

Make-ahead foil packets with shrimp, sausage, corn, and potatoes make for a fast and fun seafood boil.

Provided by Rose

Categories     Seafood     Shellfish     Shrimp

Time 40m

Yield 4

Number Of Ingredients 12

heavy duty aluminum foil
1 ½ pounds large shrimp, peeled and deveined
1 pound baby potatoes, halved
1 (12 ounce) package andouille sausage, sliced
2 ears corn, cut crosswise into 4 pieces
2 tablespoons olive oil, divided
1 ½ tablespoons butter, cut into 4 pats, or to taste
4 teaspoons seafood seasoning (such as Old Bay®)
4 teaspoons minced fresh garlic
kosher salt and ground black pepper to taste
1 lemon, cut into wedges
2 tablespoons chopped parsley leaves

Steps:

  • Cut four 12-inch sheets of aluminum foil. Mix shrimp, potatoes, sausage, and corn together. Add an equal portion to the center of each sheet of foil.
  • Fold up the sides of the foil packets. Add 1/2 tablespoon olive oil, 1 pat of butter, 1 teaspoon seafood seasoning, 1 teaspoon garlic, salt, and pepper to each packet. Squeeze 1 lemon wedge into each and leave it in the packet. Toss mixture gently to combine. Fold foil over to seal packet fully.
  • Preheat an outdoor grill for high heat and lightly oil the grate. Grill packets until shrimp is opaque and vegetables are tender, about 15 minutes. Garnish with parsley.

Nutrition Facts : Calories 629.7 calories, Carbohydrate 31.8 g, Cholesterol 319 mg, Fat 37.3 g, Fiber 4 g, Protein 41.9 g, SaturatedFat 12.4 g, Sodium 1711.7 mg, Sugar 2.4 g

LOW COUNTRY SHRIMP FOIL PACKS



Low Country Shrimp Foil Packs image

This foil pack version of the Southern classic low country shrimp boil brings together andouille sausage, corn on the cob and baby red potatoes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 8

1 lb small red potatoes, halved
4 pieces frozen mini corn on the cob, thawed, cut in half
2 teaspoons oil
2 teaspoons Old Bay™ seasoning
1 lb uncooked peeled deveined extra-large shrimp (16 to 20 count)
12 oz fully cooked andouille sausage, sliced
1 lemon, cut into 8 wedges
1/4 cup chopped fresh parsley leaves

Steps:

  • Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
  • Place potatoes in microwavable bowl. Microwave uncovered on High 5 to 6 minutes or until potatoes are just tender. Add corn to potatoes; drizzle with 1 teaspoon of the oil, and sprinkle with 1 teaspoon of the seasoning; mix until evenly coated. Place shrimp in medium bowl; toss with remaining 1 teaspoon oil and remaining 1 teaspoon seasoning; mix until evenly coated.
  • Place equal amount of sausage on center of each sheet of foil. Dividing evenly, arrange potato and corn mixture around sausage. Divide shrimp evenly over sausage. Squeeze 1 wedge of lemon over each pack.
  • Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  • Place packs on grill over medium heat. Cover grill; cook 6 minutes. Rotate packs 1/2 turn; cook 5 to 7 minutes longer or until shrimp are pink and sausage is heated through. Remove packs from grill, cut large X across top of each pack. Carefully fold back foil; sprinkle with parsley, and top with remaining lemon wedges.

Nutrition Facts : Calories 540, Carbohydrate 35 g, Cholesterol 230 mg, Fat 1 1/2, Fiber 4 g, Protein 40 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1120 mg, Sugar 4 g, TransFat 0 g

SHRIMP BOIL HOBO PACKS



Shrimp Boil Hobo Packs image

This is a great and easy way to do a Frogmore Stew low country boil on the grill! From Food and Wine Magazine.

Provided by KathyP53

Categories     Mussels

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

24 shelled and deveined large shrimp (about 1 1/4 lbs.)
16 mussels, scrubbed (about 10 oz.)
6 ounces kielbasa, sliced 1/2-inch thick
1 large ear of corn, shucked and cut into 8 rounds
4 fresh thyme sprigs
1 1/2 tablespoons unsalted butter, cut into 4 pieces
Old Bay Seasoning
1/4 cup dry white wine
1/4 cup water

Steps:

  • Light grill. Lay 24 x 18" sheets of heavy duty aluminum foil on a work surface. Fold each sheet in half crosswise. On the lower half of each sheet, arrange the seafood, sausage, corn, thyme and butter; season with Old Bay. Fold the top half of each sheet over the bottom half and seal very tightly on 2 sides. Into each packet pour 1 tbsp each of wine and water. Seal tightly.
  • Grill the packets on the grate over moderately high heat, turning once, until puffed, about 10 minutes. Cut open each packet. Pour the contents into bowls and serve with crusty bread and more Old Bay.

Nutrition Facts : Calories 288.1, Fat 18.1, SaturatedFat 7, Cholesterol 110.3, Sodium 809.8, Carbohydrate 9.1, Fiber 0.5, Sugar 2.4, Protein 19.4

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