Tinfoil Campfire Shrimp Boil Food

FOIL-PACKET SHRIMP BOIL

Foil-Packet Shrimp Boil image

The beauty of a foil-pack is that it traps all the juices and flavors of a meal in a tidy bundle. In this recipe, as the shrimps cook, their natural juices combine with butter, white wine and other seasonings to create an abundant pool of broth perfect for dipping crusty bread into.

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 Yukon Gold or red-skinned potatoes (about 1 1/4 pounds)
6 tablespoons unsalted butter
2 ears fresh corn or 4 small pieces thawed frozen corn on the cob, cut into 1-inch-thick pieces
2 cloves garlic, thinly sliced
1 tablespoon Old Bay Seasoning
Kosher salt and freshly ground pepper
1 pound peeled and deveined large shrimp (no need to thaw if using frozen)
1 lemon, zest grated, cut into wedges
1/2 cup dry white wine
2 tablespoons chopped fresh parsley

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.

CAMPFIRE FOIL PACKS

Campfire Foil Packs image

These are easy to make for camping, my husband loves them! We prepare them at home and then leave them in the cooler until we are ready to cook. You can use any combination of meat and vegetables that you like. Do not try to use less olive oil or foil or your dinner will burn. Be careful when opening foil as steam will have formed inside and can burn you.

Provided by Natural Chef Michelle

Categories Side Dish Vegetables

Time 1h10m

Yield 4

Number Of Ingredients 9

Ingredients

1 pound skinless, boneless chicken breast meat - cubed
2 onions, diced
1 (8 ounce) package sliced fresh mushrooms
1 yellow bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
4 cloves garlic, sliced
4 small potatoes, cubed
¼ cup olive oil
1 lemon, juiced

Steps:

In a large bowl, or a large zip-top bag, combine the chicken, onion, mushrooms, yellow pepper, red pepper, garlic, and potatoes. Pour in the olive oil and lemon juice, then mix well.
Evenly divide the mixture between 4 large sheets of aluminum foil. Top each with another sheet of foil, and roll up the edges tightly. Wrap each packet again, securely in another sheet of foil to double wrap.
Cook in the hot coals of a campfire until the chicken is opaque and the potatoes are tender, around 40 minutes.

Nutrition Facts : Calories 436.6 calories, Carbohydrate 44.2 g, Cholesterol 65.9 mg, Fat 15.6 g, Fiber 7.4 g, Protein 33.1 g, SaturatedFat 2.4 g, Sodium 92.4 mg, Sugar 6.6 g

SHRIMP BOIL ON THE GRILL

Shrimp Boil on the Grill image

Make-ahead foil packets with shrimp, sausage, corn, and potatoes make for a fast and fun seafood boil.

Provided by Rose

Categories Seafood Shellfish Shrimp

Time 40m

Yield 4

Number Of Ingredients 12

Ingredients

heavy duty aluminum foil
1 ½ pounds large shrimp, peeled and deveined
1 pound baby potatoes, halved
1 (12 ounce) package andouille sausage, sliced
2 ears corn, cut crosswise into 4 pieces
2 tablespoons olive oil, divided
1 ½ tablespoons butter, cut into 4 pats, or to taste
4 teaspoons seafood seasoning (such as Old Bay®)
4 teaspoons minced fresh garlic
kosher salt and ground black pepper to taste
1 lemon, cut into wedges
2 tablespoons chopped parsley leaves

Steps:

Cut four 12-inch sheets of aluminum foil. Mix shrimp, potatoes, sausage, and corn together. Add an equal portion to the center of each sheet of foil.
Fold up the sides of the foil packets. Add 1/2 tablespoon olive oil, 1 pat of butter, 1 teaspoon seafood seasoning, 1 teaspoon garlic, salt, and pepper to each packet. Squeeze 1 lemon wedge into each and leave it in the packet. Toss mixture gently to combine. Fold foil over to seal packet fully.
Preheat an outdoor grill for high heat and lightly oil the grate. Grill packets until shrimp is opaque and vegetables are tender, about 15 minutes. Garnish with parsley.

Nutrition Facts : Calories 629.7 calories, Carbohydrate 31.8 g, Cholesterol 319 mg, Fat 37.3 g, Fiber 4 g, Protein 41.9 g, SaturatedFat 12.4 g, Sodium 1711.7 mg, Sugar 2.4 g