Recipes
Foil-packet Shrimp "Boil" by Monica
My brother, David, does the best, authentic seafood boil. But when we want all the great flavors of a shrimp boil without all the fuss, I do the foil packet version in my oven. Adding Bacon Up to the sauce takes the flavor to the next level, and it’s all so quick and easy.
Equipment
- Large bowl or deep baking dish/foil pan
- Medium bowl
- baking sheet
- Aluminum foil in four 12” x 12” sheets
Ingredients
- 2 ears corn on the cob – husked
- 1 lb baby potatoes -- red or yellow
- ½ lb andouille sausage
- 1 lb raw shrimp – peeled and deveined
- ½ cup Bacon Up Bacon Grease
- 1 lemon - divided in half -- one half juiced and the other half cut into four wedges
- 1 tablespoon minced garlic
- 3 tablespoons Old Bay seasoning – or your preferred seasoning blend
- Salt and pepper to taste
- Chopped fresh parsley
Instructions
- Preheat the oven to 400°F.
- While bringing a pot of salted water to a boil, chop the corn into thirds and each potato in half. Larger potatoes can be quartered - the goal is to have all the pieces fairly similar in size.
- Boil the corn and potatoes for 10 minutes, drain, and set aside in large bowl or baking dish/foil pan.
- Chop andouille sausage into slices approximately ½ inch wide. Add to the corn and potatoes.
- In medium bowl, add Bacon Up and melt in microwave. Add lemon juice, minced garlic, Old Bay or other seasoning blend, salt and pepper. Mix well.
- Pour seasoned Bacon Up/Lemon sauce over corn, potatoes, and sausage and stir to coat. Add shrimp and continue to stir, coating shrimp.
- Layout the four sheets of aluminum foil and divide the shrimp, sausage, corn and potatoes evenly. Add the fresh parsley and squeeze the juice of one wedge over the food, adding the wedge to the packet.
- Fold the edges of the foil around the food to create a closed packet. Place the four packets onto the baking sheet and bake at 400°F for 20 minutes, until corn is tender.
