Friday, May 3, 2019

Recipe Review: Low Country Shrimp Foil Packets

Rating: 4 of 5 Stars

This delicious recipe from Betty Crocker is super-easy to make. I rated it 4 of 5 stars as I found that some modification is necessary.

 I cooked the packs in the oven at 375 degrees Fahrenheit for 30 minutes. I will microwave the potatoes for 7 minutes next time because some of them were still a bit crunchy. 
I used a pound and a half of red potatoes instead of a pound because the packs they come in at Kroger weigh a pound and a half.
I used two corn cobettes per packet instead of cutting one corn cobette in half.
I used a tablespoon of oil instead of a teaspoon. Seriously, a teaspoon of oil doesn't even come close to cutting the mustard in this recipe. Don't be afraid to use a little more oil. It helps coat the potatoes and shrimp properly with the Old Bay seasoning.
Other than that, absolutely delicious. It will make the rounds in my house again!

lb small red potatoes, halved

pieces frozen mini corn on the cob, thawed, cut in half

teaspoons oil

teaspoons Old Bay™ seasoning

lb uncooked peeled deveined extra-large shrimp (16 to 20 count)

oz fully cooked andouille sausage, sliced

lemon, cut into 8 wedges

cup chopped fresh parsley leaves

Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.

Place potatoes in microwavable bowl. Microwave uncovered on High 5 to 6 minutes or until potatoes are just tender. Add corn to potatoes; drizzle with 1 teaspoon of the oil, and sprinkle with 1 teaspoon of the seasoning; mix until evenly coated. Place shrimp in medium bowl; toss with remaining 1 teaspoon oil and remaining 1 teaspoon seasoning; mix until evenly coated.

Place equal amount of sausage on center of each sheet of foil. Dividing evenly, arrange potato and corn mixture around sausage. Divide shrimp evenly over sausage. Squeeze 1 wedge of lemon over each pack.

Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.

Place packs on grill over medium heat. Cover grill; cook 6 minutes. Rotate packs 1/2 turn; cook 5 to 7 minutes longer or until shrimp are pink and sausage is heated through. Remove packs from grill, cut large X across top of each pack. Carefully fold back foil; sprinkle with parsley, and top with remaining lemon wedges.

Expert Tips
Two ears of fresh sweet corn can be substituted for the frozen corn in this recipe. Cut each ear into 4 pieces.
To make in oven, place packs on cookie sheet. Bake at 375°F 23 to 25 minutes or until shrimp are pink and sausage is heated through.

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