Grilling
Cajun Shrimp Boil Foil Packets
Description
Cajun shrimp boil foil packets recipe with sausage, corn, red potatoes, and zucchini. Can be made in the oven or on the grill. Not too spicy!
Ingredients
- 1 pound large shrimp peeled and deveined (fresh or frozen and thawed), rinsed and patted dry
- 6 ounces fully cooked andouille or Cajun-style chicken or turkey sausage, thinly sliced into 1/4-inch rounds
- 2 medium zucchini sliced into 1/4 inch-thick rounds (12-14 ounces whole zucchini)
- 1 pound baby red or yellow potatoes cut into 3/4-inch dice
- 1 medium ear corn the cob husked and cut into 1-inch pieces, then halved
- 4 tablespoons unsalted butter softened, or your favorite butter spread (I like this one)
- 1 tablespoon Cajun or Creole seasoning
- 2 teaspoons seafood seasoning like Old Bay
- For serving: chopped fresh parsley and lemon wedges
Directions
- In a large bowl, place the shrimp, sausage, zucchini, potatoes, and corn. Add the melted butter, Cajun seasoning, and seafood seasoning. Toss to combine. To grill the packets, preheat an outdoor grill to medium high. To bake, preheat the oven to 400 degrees F.
- Place four large (about 16×12-inch) pieces of heavy duty aluminum foil on the counter. Mound the shrimp and sausage mixture in the center of each piece, dividing it evenly between the four. Bring the shorter edges to the center, then fold them over each other to make a seam in the center. Fold in the edges to seal so that you create a packet. Leave some space inside of each packet for air to circulate.
- Place packets on the grill and cover. Grill for 10 minutes on the first side, then flip and continue grilling for 5 additional minutes until the shrimp is cooked through and the vegetables are tender. To bake, place the foil packets on a rimmed baking sheet. Bake for 15 to 20 minutes. Carefully open the foil packets. Serve hot with a sprinkle of parsley and lemon wedges.
