Old Bay Shrimp Boil Foil Packs

Ingredients

For the Foil Packs

• 1 pound baby red potatoes, halved
• 1 pound large shrimp, peeled and deveined
• 12 ounces smoked sausage, sliced
• 3 ears corn, cut into 2-inch rounds
• 4 tablespoons unsalted butter, melted
• 2 tablespoons lemon juice
• 2 teaspoons seafood seasoning
• 3 garlic cloves, minced
• 1/2 teaspoon kosher salt

For Finishing

• 1 lemon, cut into wedges
• 2 tablespoons chopped parsley

Substitutions

• Small Yukon Gold potatoes can replace red potatoes.
• Scallops can replace shrimp and should reach 145°F.

Instructions

Step 1: Parboil the Potatoes

Boil potatoes 8 minutes until barely tender, then drain.

Step 3: Season the Filling

Toss potatoes, shrimp, sausage, and corn with butter, lemon juice, seafood seasoning, garlic, and salt.

Step 4: Build the Packets

Divide among four large double layers of foil and seal tightly while leaving a little space for steam.

Step 5: Cook

Grill or bake 15 to 18 minutes, turning grill packets once.

Step 7: Serve

Open packets, add parsley and lemon wedges, and serve immediately.

Why the Potatoes Get a Head Start

The potatoes are parboiled because shrimp cook much faster. Starting the potatoes first lets everything finish in the sealed packet without leaving the shrimp rubbery or the potatoes hard.

Open the first packet carefully away from your face; the trapped steam is intense. Check both shrimp opacity and potato tenderness before opening the remaining packets.

How to Store Leftovers

Refrigerate leftovers within 2 hours for up to 3 days, transferred out of foil into an airtight container.

Freeze cooked sausage and potatoes for up to 2 months, but shrimp and corn are best refrigerated.

How to Reheat

Reheat covered in a 350°F oven with a tablespoon of water until 165°F. Add fresh lemon and parsley after heating to avoid rubbery shrimp.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, ripeness, and substitutions.