This classic crowd-pleasing shrimp boil with sweet corn, creamy potatoes and spicy sausage comes together in a few minutes and is the perfect dish for a warm-weather meal with friends and family!
Servings 8 people
For the Shrimp Boil
- 2 pounds shrimp
- 1 pound baby red potatoes
- 1 pound baby white potatoes
- 1/3 cup olive oil
- 2 tbsp cajun seasoning
- 4 ears corn
- 4 sausages andouille
- Reynolds Wrap Aluminum Foil Heavy Duty
- 1/3 cup parsley minced
- salt to taste
- 1/4 cup melted butter optional
- 2 lemons cut in wedges
For the Shrimp Boil
Preheat oven to 425F. Add baby potatoes to a large pot of boiling water and cook for about 10 minutes or until softened.
Add corn to boiling water and cook for a few minutes until the color brightens. Remove from water and set aside.
Cut corn into 2 inch long pieces.
Cut sausage into inch thick slices.
Remove shells from shrimp and devein.
Add potatoes, corn, shrimp and sausage to a large bowl. Drizzle with olive oil and sprinkle with seasoning. Toss well.
For the Packets
Cut 16 inch long sections of Heavy Duty Reynolds wrap foil.
Place about 2 cups or so of the shrimp mixture onto a section of foil.
Bring up the long sides of the foil, so the ends meet over the food.
Double fold the end, leaving room for heat to circulate inside.
Double fold the remaining sides so the pouch is sealed.
Repeat process for the remaining material.
Place on a baking sheet and bake at 425F for about 10 minutes.
Mince parsley. Meld butter with 1/2 tsp of the cajun seasoning.
Serve sprinkled with parsley and drizzled with butter.
- Test your seasoning first! Some are not salted and will need more salt to taste while others can be very salty.
- Make the packets ahead of time so you can toss them into the oven when guests are about to sit down.
- For the most tender shrimp make sure to cook your potatoes and corn first by boiling them. Then bake the packets for 8-9 minutes.
- Don't over-pack your packets. The shrimp in the center of your stuffed packets will not get enough heat to cook.
- use a favorite seasoning for this dish and you'll love it. Old bay seasoning, Creole seasoning and many seafood seasonings will work well with this dish.
Serving: 1plate | Calories: 289kcal | Carbohydrates: 22g | Protein: 25g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 285mg | Sodium: 897mg | Potassium: 677mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1050IU | Vitamin C: 38.4mg | Calcium: 191mg | Iron: 4mg