Gumbo Shrimp Boil Foil Packets Food

GUMBO SHRIMP BOIL FOIL PACKETS

Steps:

• Pre-cook the halved potatoes. In a microwave save bowl place the potatoes and add water, just enough to cover the potatoes. Cook on high in 2 min intervals until the potatoes are fork-tender. Then discard the water.
• Prepare the corn. Cut each ear of corn into 3 pieces.
• In a large bowl combine the okra, potatoes, andouille sausage, shrimp, gumbo seasoning, old bay, salt, pepper and a big drizzle of olive oil. Toss well to combine. Everything should be very well coated in the oil and seasonings.
• Make an assembly line of the 4 pieces of foil. Divide the corn event amount each foil packet, then top with the seasoned sausage mixture. Note: place the shrimp on the top of the pile, shrimp cook so quickly you do not want them directly in contact with the grill.
• Finish by topping with a small drizzle of oil and place 2 pats of butter on the very top. Fold up tightly the top and bottom then the sides.
• Place on the hot grill and cook 10-15 minutes.

FOIL-PACKET SHRIMP AND SAUSAGE JAMBALAYA

Steps:

• Preheat oven to 425°. In a large bowl, combine all ingredients. Divide mixture among 6 greased 18x12-in. pieces of heavy-duty foil. Fold foil around mixture and crimp edges to seal, forming packets; place on a baking sheet. Bake until shrimp turn pink and rice is tender, 20-25 minutes.

FOIL-PACKET SHRIMP BOIL

Steps:

• Preheat a grill to medium. Microwave the potatoes until softened but not fully cooked, about 5 minutes. Let cool a few minutes, then dice.
• Put 4 tablespoons butter in a large microwave-safe bowl and microwave until melted. Add the potatoes, corn, garlic and Old Bay and toss well; season lightly with salt and pepper.
• Tear off four 18-inch-long sheets of foil. Divide the vegetables among the foil sheets, piling them in the middle. Add the shrimp to the same bowl. Sprinkle with the lemon zest and a pinch of salt and pepper; toss well. Add the shrimp to the vegetable piles.
• Drizzle 2 tablespoons wine over each pile of vegetables and shrimp. Cut the remaining 2 tablespoons butter into 4 pieces and add a piece to each pile. Bring the short ends of the foil together and fold twice; fold in the sides to form a packet.
• Grill the foil packets until the potatoes are tender and the shrimp is cooked through, 15 to 20 minutes. Remove from the grill and let stand 5 minutes. Carefully open the packets and sprinkle with the parsley; serve with the lemon wedges.