The Great Taste of Outdoor Grilling

The Great Taste of Outdoor Grilling

One great part about the summer months is the opportunity to fire up your grill and cook outdoors! For me personally, food just tastes better when it has been cooked over a hot flame outside.  I have recently discovered foil-baked meals, which consists of meat, potatoes, vegetables and seasonings all packed inside an aluminum sealed makeshift bowl and then baked on the grill (or even in the oven if it’s not grilling season).

This fine way of dining is so simple and the clean up is almost nothing if you choose to eat your meal out of the same “bowl” in which it was baked. Also, your options are endless.  Why stop at just dinner? I’m sure there are recipes for great desserts made in the same fashion…I’ll get back to you on that one!  For now, I am posting a Shrimp Boil Foil Pack recipe that is just simply delicious and so easy.  Serves 4.  Enjoy!

Ingredients:

1 pound shrimp, peeled and de-veined

2 ears of corn on the cob, husked

½ pound andouille sausage

1 pound baby red potatoes OR baby yellow potatoes

3 tablespoons old bay seasoning OR homemade seasoning (see note)

Salt and pepper, to taste

3 teaspoons minced garlic

Juice of ½ lemon, plus lemon wedges for serving

3 tablespoons, melted + ½ cup butter, divided

Chopped fresh parsley, for topping

Instructions:

Chop corn into thirds, then chop each third in half lengthwise. Chop potatoes into 2-inch pieces. Boil corn and potatoes for 10 minutes. Drain and set aside.

In a large bowl combine shrimp, sausage, corn and potatoes. Stir together melted 3 tablespoons butter, Old Bay seasoning, garlic, juice from half a lemon, and salt and pepper to taste and pour over shrimp, sausage and veggies. Stir to coat.

Divide between four 12x12 inch sheets of aluminum foil. Fold edges of foil up around the food to create a closed packet.

Cook on preheated grill over medium-high heat for 8-10 minutes on one side, then flip and cook another 5-6 minutes on the second side. Alternately, you can bake the packets at 400 degrees for 15-20 minutes until corn is tender and shrimp are pink and fully cooked.

While packets are cooking, melt remaining butter in a medium sauce pan over medium-high heat. Once melted, continue to stir gently over medium heat for 3-4 minutes longer until color changes from pale yellow to a golden amber (but be careful not to burn it).

Serve shrimp boil packs topped with chopped parsley, lemon wedges for squeezing, and browned butter for drizzling over the top or dipping.


One great part about the summer months is the opportunity to fire up your grill and cook outdoors! For me personally, food just tastes better when it has been cooked over a hot flame outside. I have recently discovered foil-baked meals, which consists of meat, potatoes, vegetables and seasonings all packed inside an aluminum sealed makeshift bowl and then baked on the grill (or even in the oven if it�s not grilling season).