SHRIMP BOIL FOIL PACKS
Easy, tasty shrimp boil foil packs baked or grilled with summer veggies, homemade seasoning, fresh lemon, and brown butter sauce. The BEST and easiest way to make shrimp boil at home! (Authur: Tiffany Source: Crem De La Crumb; www.lecremedelacrumb.com)
Now you can kick it up this exciting summer dish into a Canjun Delight Masterpice by subsituting a few ingredients in the origional recipe for our Canjun Delight Spice Infused Butter Here is the Infusion Blends recipe:
- 1 pound shrimp, peeled and de-veined
- 2 ears of corn on the cob, husked
- ½ pound andouille sausage
- 1 pound baby red potatoes OR baby yellow potatoes
- 4 tablespoons Cajun Delight Spice Infused Butter
- juice of ½ lemon, plus lemon wedges for serving
- 3 tablespoons, melted Cajun Delight Butter, divided
- chopped fresh parsley, for topping
- Chop corn into thirds, then chop each third in half lengthwise. Chop potatoes into 2 inch pieces. Boil corn and potatoes for 10 minutes. Drain and set aside.
- In a large bowl combine shrimp, sausage, corn, and potatoes. Stir together melted 4 tablespoons butter, juice from half a lemon, and pour over shrimp, sausage, and veggies. Stir to coat.
- Divide between four 12x12 inch sheets of aluminum foil. Fold edges of foil up around the food to create a closed packet.
- Cook on preheated grill over medium-high heat for 8-10 minutes on one side, then flip and cook another 5-6 minutes on the second side. Alternately, you can bake the packets at 400 degrees for 15-20 minutes until corn is tender and shrimp are pink and fully cooked.
- While packets are cooking, melt remaining butter in a medium sauce pan over low- heat. (but be careful not to burn it). Or microwave it for 10-15 seconds
- Serve shrimp boil packs topped with chopped parsley, lemon wedges for squeezing, and melted Cajun Delight Butter for drizzling over the top or dipping.