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Fri Jun 28, 2019, 06:46 PM

Foil packet 'Low Country Boil'. (recipe)

We're trying this tonight.

1 1/2 lb. large shrimp, peeled and deveined
2 cloves garlic, minced
2 smoked andouille sausages, thinly sliced
2 ears corn, each cut crosswise into 4 pieces
1 lb. red bliss potatoes, chopped into 1-in pieces
2 tbsp. extra-virgin olive oil
1 tbsp. Old Bay seasoning
Kosher salt
Freshly ground black pepper
2 tbsp. freshly chopped parsley
1 lemon, sliced into thin wedges
4 tbsp. butter

1. Preheat grill over high heat, or preheat oven to 425. Cut 4 sheets of foil about 12 inches long. Divide shrimp, garlic, sausage, corn, and potatoes evenly over the foil sheets. Drizzle with oil, then add Old Bay seasoning and season to taste with salt and pepper. Toss gently to combine. Top each mixture with parsley, lemon and a tablespoon of butter each.

2. Fold foil packets crosswise over the shrimp boil mixture to completely cover the food. Roll top and bottom edges to seal them closed.

3. Place foil packets on grill and cook until just cooked through, about 15 to 20 minutes (or transfer to oven and bake for 20 minutes).

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Arrow 7 replies Author Time Post
Reply Foil packet 'Low Country Boil'. (recipe) (Original post)
trof Jun 2019 OP
donkeypoofed Jun 2019 #1
trof Jun 2019 #2
Kali Jun 2019 #3
trof Jun 2019 #4
Kali Jun 2019 #5
mitch96 Jun 2019 #6
trof Jun 2019 #7

Response to trof (Original post)

Fri Jun 28, 2019, 06:51 PM

1. Fantastic! Thanks for sharing !

Gonna try this on my next camping trip !

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Response to donkeypoofed (Reply #1)

Fri Jun 28, 2019, 06:52 PM

2. You bet.

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Response to trof (Original post)

Fri Jun 28, 2019, 07:27 PM

3. been seeing nice big gulf shrimp occasionally at my Safeway

(had some last night just grilled by themselves) gonna try this!

oh and cilantro is mandatory for some Mexican dishes, sorry!

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Response to Kali (Reply #3)

Fri Jun 28, 2019, 07:34 PM

4. No ma'am. Our Mex and Tax-Mex dishes get along just fine without that noxious weed.

Our neighborhood has our own shrimper.
He calls us on the way back in with count and price.
"I got 16-18 count at $3.50 a pound, heads on."
We meet him at his dock with coolers.

We always buy him out.
They will head the shrimp for you, but weigh them with heads on.
I like to get some heads to make stock with for gumbo and such.

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Response to trof (Reply #4)

Fri Jun 28, 2019, 08:03 PM

5. even with heads...

here in the land locked desert I found those for 10 or 12/lb I think - they were in my freezer for a while. we used to go down to Rocky Point and get fresh caught from the Sea of Cortez probably 25 count for 6/lb. been seeing them in the local store too for around 10, but I bet they are farmed.

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Response to trof (Original post)

Fri Jun 28, 2019, 09:48 PM

6. The shrimp don't get tough after 15-20 min??

Sounds delish!! I wish I was near someplace to get good andouille. Got the Fla pink shrimp but no good sausage.. I agree about the cilantro.. It taste like soap to me...
m

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Response to trof (Original post)

Sat Jun 29, 2019, 07:40 PM

7. Well, it was pretty good.

Not as good as the real thing, but a lot less trouble and mess.
We did it in the oven.

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