Campfire Low Country Shrimp Boil Foil Packets

By Sprig Originals ✓ · cooked up in Sprig

Everything you love about a Carolina shrimp boil, cooked straight in the coals in foil packets — baby potatoes, smoked sausage, sweet corn and shrimp in garlicky Old Bay butter. No pot to haul, no water to boil, and each camper gets their own steaming packet to open at the picnic table.

Ingredients

• 1 lb baby potatoes, quartered small
• 12 oz smoked andouille or kielbasa sausage, sliced 1/2 inch thick
• 2 ears corn, husked and cut into 4 rounds each
• 1 lb large raw shrimp, peeled and deveined
• 6 tbsp salted butter, cut into pats
• 4 cloves garlic, thinly sliced
• 1 1/2 tbsp Old Bay seasoning
• 1 tsp black pepper
• 1 lemon, cut into wedges

Instructions

1. Burn your campfire down to an even bed of glowing coals and set a grill grate about 4 inches above them (or heat a portable stove griddle to medium). Tear eight 18-inch sheets of heavy-duty foil and stack them into four double-layer sheets.
2. In a large bowl or the potato bag, toss the quartered potatoes, sausage slices, corn rounds, garlic, Old Bay and black pepper until everything is coated in seasoning.
3. Divide the mixture between the four foil sheets, mounding it in the center. Top each pile with 2 pats of butter (using about half the butter total), then bring the long sides of the foil together and fold over twice, and fold in the ends twice to make a sealed, roomy packet.
4. Set the packets on the grate over medium coals and cook 20 to 25 minutes, flipping once at the halfway mark, until a potato pierces easily with a knife tip through the foil.
5. Open each packet carefully away from your face (the steam is hot), tuck in the shrimp and the remaining butter, reseal and cook 6 to 8 minutes more, until the shrimp are pink and opaque. Squeeze a lemon wedge over each packet and eat straight from the foil.

Chef's tips

Nutrition (per serving, estimated)

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