- 1 lb small red potatoes, halved
- 4 pieces of frozen mini corn on the cob, thawed, cut in half (I used fresh corn)
- 2 teaspoons oil
- 2 teaspoons Old Bay™ seasoning
- 1 lb uncooked peeled deveined extra-large shrimp (16 to 20 count)
- 12 oz fully cooked andouille sausage, sliced
- 1 lemon, cut into 8 wedges
- 1/4cup chopped fresh parsley leaves
1 Heat gas or charcoal grill. Cut 4 (18×12-inch) sheets of heavy-duty foil. Spray with cooking spray.
2 Place potatoes in a microwavable bowl. Microwave uncovered on High for 5 to 6 minutes or until potatoes are just tender. Add corn to potatoes ( I just boiled both together until the potatoes were tender); 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 1 teaspoon oil and 1 teaspoon seasoning; mix until evenly coated.
3 Place an equal amount of sausage on the center of each sheet of foil. Dividing evenly, arrange potato and corn mixture around the sausage. Divide shrimp evenly over sausage. Squeeze 1 wedge of lemon over each pack.
4 Bring up 2 sides of foil so edges meet. Seal edges, making a tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
5 Place packs on grill over medium heat. Cover grill; cook for 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 the grill, and cut a large X across the top of each pack. Carefully fold back foil; sprinkle with parsley, and top with remaining lemon wedges.
- Can also be done in the oven at 400 degrees for 15 minutes on one side and another 10 minutes on the other.
Low Country Shrimp Boil is a delicious taste of cajun cuisine that’s pretty easy on its own, this is an easier way to do that meal and it’s perfect for a vacation meal. If you’re at the beach you can easily google your closest seafood market and pick up fresh shrimp to go with this recipe.