Hey there, remember me? The Dad with the cooking blog? Well, yes, it has been about six years since I posted anything. Many may have long forgotten about me, but I am still cooking away, along with all the other changes that have occurred in my life. I write romance novels now and have thirteen available (you can learn more about that at mikegeraghtyauthor.com). It has been a lot of fun. I have still been cooking away in my tiny kitchen, so I have plenty of recipes I can’t wait to share with you all.
So let’s go down to it! I’ve been a long-time subscriber to Cook’s Country magazine, and they always have some great recipes I want to try. In their most recent issue, I came across this one for grilled shrimp boil foil packs. Now, living in a condo in New York means I cannot have a gas or charcoal grill, which means improvising and using my oven instead. However, with this recipe, I think the stove works out well.
Grilled Shrimp Boil Foil Packets
1 pound small potatoes, unpeeled, halved
10 tablespoons butter, cut into ten 1-tablespoon pieces, divided
1/4 teaspoon table salt
1/4 teaspoon pepper
1 1/2 pounds shrimp (21-25 per pound), peeled, deveined, and tails left on
3 ears of corn, husks, and silk removed, each cut into 2-3 pieces
8 ounces andouille sausage, sliced 1/2-inch thick
2 tablespoons Old Bay seasoning
4 garlic cloves
1 tablespoon lemon juice, plus lemon wedges for serving
2 tablespoons chopped fresh parsley
- Toss the potatoes in a large bowl with 2 tablespoons of butter, salt, and pepper. Microwave, covered, until the potatoes begin to release moisture, about 5 minutes. Toss the potatoes to coat in the now-melted butter and let them cool slightly for about 5 minutes. Toss the potatoes with the shrimp, corn pieces, andouille sausage, Old Bay, garlic, and lemon juice.
- Cut four 16-by-12-inch sheets of foil. Spread 1/4 of the shrimp mixture over half of each piece of foil. Evenly distribute the remaining 8 tablespoons of butter over the shrimp mixture. Fold the foil over the mixture and crimp the edges to tightly seal.
- Grill the packets over a hot fire, covered, until the potatoes are fully tender and the shrimp are cooked through, about 12 minutes. Alternatively, place the packets on a large sheet pan in a preheated 400-degree oven. When cool enough to handle, carefully cut open the foil packets and sprinkle the contents of each packet with parsley. Serve with lemon wedges.
I did use the oven for mine and baked them for 15-20 minutes to get the potatoes tender, and it worked out well for me. Giving the potatoes a head start in the microwave helps to soften them nicely so they cook in a shorter amount of time and give you the creamy texture you want while also melting them in the butter. I also added one chopped shallot and distributed it evenly among the packets for a little added flavor. Everything was cooked perfectly, and I loved the mixture of the andouille with the shrimp. I made 1 packet without Old Bay because Michelle isn’t a big fan of the seasoning, but Sean and I enjoyed our packets with the added spice. Best of all with this recipe is that they are no pans to clean up! I do recommend using heavy-duty aluminum foil for this recipe so the packets don’t tear easily. If you don’t have it, double-wrap the packets in an extra layer of foil.
That’s it for today. I’m so glad to be back writing this blog! While I won’t be posting every day, I will try to post often so I can share more with everyone. Until then, enjoy the rest of your day and enjoy your meal!