Shrimp Foil Boil Packets

Preparing for several guests can be difficult, which is why we chose this easy make-ahead Shrimp Boil recipe for our menu! With virtually zero cleanup involved and a few simple steps, this is a must for large summer gatherings. This recipe is our adaptation of this recipe from DAMN Delicious!

pair with: Glazebrook Sauvignon Blanc, $18.99; Ava Grace Chardonnay, $11.99 (part of our 6 for 60 program); Bells Oberon, $11.99/6 pack

YIELD: 4 packets    ACTIVE TIME: 10 minutes     TOTAL TIME: 25 minutes

Ingredients

• 1 1/2 pounds large shrimp, peeled and deveined
• 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
• 2 ears corn, each cut crosswise into 4 pieces
• 1 pound baby red potatoes, halved
• 2 tablespoons olive oil
• 4 teaspoons cajun seasoning
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

For Dipping/Drizzling

• 1 bottle Boar & Castle Sauce

Instructions

1. Preheat grill to a high heat.
2. Cut four sheets of foil, about 12-inches long.
3. Section ingredients into equal quarters. 
4. Add each sectionto the center of a single layer.
5. Fold in the sides of the pieces of foil to add seasonings.
6. Add olive oil, cajun seasoning, salt and pepper, to taste; gently toss to combine.
7. Seal the foil packets completely closed.
8. Place packets onto the grill and cook until just cooked through (12-15 minutes)
9. Served immediately, garnished with parsley, if desired.
10. Add a drizzle of Boar & Castle sauce or keep for dipping to give your boil that final kick of irresistible flavor!

Alternative

1. This can also be baked for 15-17 minutes at 425 degrees F.