August 20, 2015

Cajun Shrimp Boil Grill Packs

We love having Shrimp Boils here in the South and
 tonight we made one for the three of us- but on the grill! 
I love the easiness of these Cajun Shrimp Boil Grill Packs and how they are almost mess free!
They are tender and steamed in a flavorful broth and taste delicious with fresh squeezed lemon and cocktail sauce. You can also make in the oven at 400 degrees for 40 minutes. 
Shrimp Boil

Ingredients:

Makes 2-3 servings
  • 1 lb jumbo shrimp, peeled (tails on if you like)
  • 3 links of sausage (I like spicy Chorizo), sliced
  • 2 ears of corn on the cob, cut into fourths
  • 3 red potatoes, washed and cubed
  • 4 mushrooms, sliced
  • 1/2 yellow onion, cut into wedges
  • 4 tbsp butter, melted 
  • 1/4 cup chicken broth
  • Cajun/Creole seasoning (Tony Chachere's or Phil Robertson's), to taste

Directions:

1. Heat grill (can also be made in the oven at 400 degrees).
2. Evenly distribute corn, potatoes, mushroom, onion, shrimp, and sausage between 2 to 3 heavy-duty aluminum foil sheets.
3. Drizzle melted butter and chicken broth over each foil packet.
4. Season evenly (and generously), to taste with Cajun seasoning. 
5. Tightly seal foil packets by folding up the sides over the contents and tightly folding up the ends over the seam.
6. Grill 30-40 minutes or until potatoes are tender, flipping once half-way through.
7. Open packets, place on plates, and serve with lemon wedges and cocktail sauce if desired. Enjoy! 

 Evenly distribute corn, potatoes, mushroom, onion, shrimp, and 
sausage between 2 to 3 heavy-duty foil sheets.
Butter and chicken broth give great flavor to the
 grill packs as they steam.
Drizzle melted butter and chicken broth over each foil packet.
You can use any seasoning you like. My husband likes Jack Daniel's seasoning
 or Cajun spices like Tony Chachere's Creole and Phil Robertson's Cajun Style.
Season evenly (and generously), to taste with Cajun seasoning.
Tightly seal foil packets by folding up the sides over the 
contents and tightly folding up the ends over the seam.
My handsome husband, the Grill Master!
Grill 30-40 minutes or until potatoes are tender, flipping once half-way through.
 
Open packets, being careful of the hot steam. 
Place on plates and serve with lemon wedges and cocktail sauce if desired. 
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