While seafood boils are often associated with states on the Gulf of Mexico, they are actually traditional in many coastal regions of the country, including New England. Having lived in three different states in the Northeast before ever visiting the Deep South, I associate shrimp boils with Summer in Connecticut and Maine.
A boil is a broad term used to describe seafood cooked together with other ingredients and does not specifically refer to the cooking method. This recipe is a perfect example of that distinction. It is a mix of shrimp, corn, red potatoes, and spicy sausage cooked in individual foil packets on the grill. A flavorful broth is created during the brief cooking time from the olive oil and butter combining with the garlic, seafood seasoning, and salt & pepper added to the packet.
Easily scaled up to provide more servings, this dish is New England on a plate. And one we will be enjoying all Summer long!
Shrimp Boil on the Grill
Shrimp Boil on the Grill (adapted from allrecipes.com) Total Time Required: 40 minutes, Prep Time: 25 minutes, Cook Time: 15 minutes, Yield: 4 servings
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 1-1/2 pounds baby potatoes, cut into bite-sized pieces
- 12 ounces andouille sausage, sliced
- 2 ears corn, each cut crosswise into 4 pieces
- 2 tablespoons olive oil, divided
- 2 tablespoons butter, cut into 4 pats
- 4 teaspoons seafood seasoning
- 4 cloves minced fresh garlic
- kosher salt and ground black pepper, to taste
- 1 lemon, cut into 4 wedges
- 2 tablespoons chopped parsley leaves
Directions:
Cut four 12-inch sheets of heavy-duty aluminum foil. Mix the shrimp, potatoes, sausage, and corn together in a large bowl. Add an equal portion of the shrimp mixture to the center of each sheet of foil.
Prep all the ingredients and combine the shrimp, corn, and sausage together in a large bowl.
Fold up the sides of the foil packets. Add 1/2 tablespoon olive oil, 1/2 tablespoon of butter, 1 teaspoon seafood seasoning, 1 clove of minced garlic, and salt & pepper to each packet. Squeeze 1 lemon wedge over the contents of each and leave the wedge in the packet. Toss the mixture gently to combine. Fold the foil over on itself to seal the packet fully.
Add the shrimp mixture, oil, butter, garlic, seasonings, and lemon wedge to each foil packet.
Preheat an outdoor grill to high heat and lightly oil the grate. Grill the packets until the shrimp is opaque and the vegetables are tender, about 15 minutes.
Grill the packets for 15 minutes, until the shrimp and potatoes are cooked through.
Remove the packets from the grill and carefully open them to release the steam. Garnish each packet with parsley and serve. This recipe can easily be scaled up to provide more servings.
Serve with a garnish of parsley.
Memories of our time in New England are always enjoyable! ~Linda
Shrimp Boil on the Grill (adapted from allrecipes.com) Total Time Required: 40 minutes, Prep Time: 25 minutes, Cook Time: 15 minutes, Yield: 4 servings
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 1-1/2 pounds baby potatoes, cut into bite-sized pieces
- 12 ounces andouille sausage, sliced
- 2 ears corn, each cut crosswise into 4 pieces
- 2 tablespoons olive oil, divided
- 2 tablespoons butter, cut into 4 pats
- 4 teaspoons seafood seasoning
- 4 cloves minced fresh garlic
- kosher salt and ground black pepper, to taste
- 1 lemon, cut into 4 wedges
- 2 tablespoons chopped parsley leaves
Directions:
Cut four 12-inch sheets of heavy-duty aluminum foil. Mix the shrimp, potatoes, sausage, and corn together in a large bowl. Add an equal portion of the shrimp mixture to the center of each sheet of foil.
Fold up the sides of the foil packets. Add 1/2 tablespoon olive oil, 1/2 tablespoon of butter, 1 teaspoon seafood seasoning, 1 clove of minced garlic, and salt & pepper to each packet. Squeeze 1 lemon wedge over the contents of each and leave the wedge in the packet. Toss the mixture gently to combine. Fold the foil over on itself to seal the packet fully.
Preheat an outdoor grill to high heat and lightly oil the grate. Grill the packets until the shrimp is opaque and the vegetables are tender, about 15 minutes. Remove the packets from the grill and carefully open them to release the steam. Garnish each packet with parsley and serve.
This recipe can easily be scaled up to provide more servings.