Low Country Shrimp Foil Packs
Crusty Bread
Wine Recommendation
Starborough Sauvignon Blanc
Ingredients
- 1½ lb unpeeled large raw shrimp
- 1 (12-oz) pkg fully cooked andouille sausage, sliced 1-inch thick
- 12 ears frozen mini corn (see Note)
- 1½ lb bag baby Dutch yellow potatoes, halved or quartered
- 3 Tbsp minced garlic
- 1 Tbsp Old Bay seasoning
- 1 lemon, halved
- ¼ cup butter, melted
Instructions
- Preheat grill to medium-high heat. Toss together first 6 ingredients in a very large bowl. Squeeze with lemon, and drizzle with butter. Season generously with salt and pepper.
- Cut 6 pieces of foil each 12 inches long. Divide shrimp mixture among foil. Fold 2 shorter ends towards middle until they meet; roll edges together and crimp. Roll remaining sides towards center, and crimp to seal.
- Grill 15 to 20 minutes or until shrimp turn pink and potatoes are tender. Carefully open one packet to test for doneness.
Side Dish Ingredients
- 1 loaf French bread, halved
Side Dish Instructions
- Preheat grill to medium-high heat. Grill bread, cut sides down, 2 minutes or until toasted.
30 Minute Meals Meal Plan
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