Shrimp Boil Hobo Packs Food

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.

LOW COUNTRY BOIL PACKETS

Steps:

• Preheat a grill to medium-high heat.
• Toss the shrimp with the seafood seasoning. Place two 12-inch sheets of heavy-duty aluminum foil per packet (8 sheets total for 4 packets) on a flat surface. Divide the ingredients among the 4 packets, layering in the potato slices, sausage slices, shrimp, clams, corn wheels, butter, lemon rounds and scallions. Fold up the ends of the foil and seal into packets.
• Place the packets on the grill, cover and cook until the clams open and the potatoes and shrimp are cooked, 15 to 20 minutes. Serve with grilled crusty bread.

SHRIMP BOIL HOBO PACKS

Steps:

• Light grill. Lay 24 x 18" sheets of heavy duty aluminum foil on a work surface. Fold each sheet in half crosswise. On the lower half of each sheet, arrange the seafood, sausage, corn, thyme and butter; season with Old Bay. Fold the top half of each sheet over the bottom half and seal very tightly on 2 sides. Into each packet pour 1 tbsp each of wine and water. Seal tightly.
• Grill the packets on the grate over moderately high heat, turning once, until puffed, about 10 minutes. Cut open each packet. Pour the contents into bowls and serve with crusty bread and more Old Bay.