An easy and quick meal that is perfect for individual servings. This shrimp boil combines shrimp, sausage, corn, and potatoes to make a delicious dinner.
One thing that I certainly miss from living in the South is all of the impressive shrimp boils. Have you ever had one? They are delicious. Shrimp boils are usually offered in very large servings. And by very large I mean they dump out the pot into the center of the table. It’s a feast style. As entertaining as that is, sometimes it can be hard making anything that large at home. So, I’ve put together these individual foil packets that all you have to do is pop on the grill!
Individual servings are always a hit. Do you remember these personal chicken and dumpling casseroles?
- 1 pound shrimp, peeled and de-veined
- 2 ears of corn on the cob, husked
- ½ pound andouille sausage
- 1 pound baby red potatoes
- 5 tablespoons Old Bay seasoning
- salt and pepper, to taste
- 3 teaspoons minced garlic
- juice of ½ lemon, plus lemon wedges for serving
- 3 tablespoons, melted + ½ cup butter, divided
- chopped fresh parsley, for topping
- Chop corn into thirds.
- Chop potatoes into 2 inch pieces.
- Boil corn and potatoes for 10 minutes. Drain and set aside.
- In a large bowl combine shrimp, sausage, corn, and potatoes. Stir together 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 four 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 heat for 8-10 minutes on one side, then flip and cook another 5-6 minutes on the second side.
- While packets are cooking, melt remaining butter in a medium sauce pan over medium-high heat. Once melted, continue to stir gently over medium heat for 3-4 minutes longer until color changes from pale yellow to a golden amber, but be careful 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.
If you are not able to grill, you can bake the packets instead at 400 degrees for 15-20 minutes until corn is tender and shrimp are pink and fully cooked.
This is a great meal to enjoy with friends or family and is absolutely no-fuss to make! We served it with one of our favorite local craft beers, Dogfish’s new SeaQuench Ale. It is a session sour quencher brewed with lime peel, black limes & sea salt, AKA delicious with any seafood!
Did you enjoy this savory recipe? I’ll be enjoying this for a family dinner this week, and maybe for when we have a cookout next weekend! What are your favorite summer recipes?