Menu

Low Country Shrimp Foil Packs

  • Save Recipe
Low Country Shrimp Foil Packs
  • Prep 25 min
  • Total 40 min
  • Servings 4
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
This foil pack version of the Southern classic low country shrimp boil brings together andouille sausage, corn on the cob and baby red potatoes.
Updated Sep 20, 2016

Ingredients

  • 1 lb small red potatoes, halved
  • 4 pieces frozen mini corn on the cob, thawed, cut in half
  • 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
  • 1/4 cup chopped fresh parsley leaves

Steps

  • 1
    Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Two ears of fresh sweet corn can be substituted for the frozen corn in this recipe. Cut each ear into 4 pieces.
  • tip 2
    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.

Nutrition

540 Calories, 26g Total Fat, 40g Protein, 35g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
540
Calories from Fat
240
Total Fat
26g
40%
Saturated Fat
8g
40%
Trans Fat
0g
Cholesterol
230mg
77%
Sodium
1120mg
47%
Potassium
1180mg
34%
Total Carbohydrate
35g
12%
Dietary Fiber
4g
16%
Sugars
4g
Protein
40g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
20%
20%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
  • Trademarks referred to herein are the properties of their respective owners.
© 2021 ®/TM General Mills All Rights Reserved