Campfire Shrimp Boil Foil Packets

By Sprig Originals ✓ · cooked up in Sprig

Everything you love about a Low Country boil, sealed into foil packets and cooked right on the campfire coals — smoky sausage, sweet corn, tender potatoes and buttery Old Bay shrimp. No pot to haul, no water to drain, and each person gets their own steaming packet to open at the picnic table.

Ingredients

• 1 lb baby potatoes, cut into 1/2-inch pieces
• 12 oz smoked andouille sausage, sliced 1/2 inch thick
• 2 ears corn, husked and cut into 4 pieces each
• 1 lb large raw shrimp, peeled and deveined
• 6 tbsp salted butter, cut into pats
• 1 tbsp Old Bay seasoning
• 4 cloves garlic, chopped
• 1 tsp hot sauce
• 1 lemon, cut into wedges
• 2 tbsp chopped fresh parsley

Instructions

1. Burn your campfire down to a bed of glowing coals (or preheat a portable stove to medium-high) and set a grill grate about 4 inches above them. Tear eight 18-inch sheets of heavy-duty foil and stack them into four doubled sheets.
2. In a large bowl or right in a big zip-top bag, toss the potatoes, sausage and corn with 3 tablespoons of the butter, the Old Bay and the garlic until everything is coated.
3. Pile a quarter of the mixture onto the center of each doubled foil sheet. Bring the long sides up, fold over twice to seal, then fold in the ends to make a tight sealed packet with a little air space inside.
4. Set the packets on the grate over the coals and cook 20 minutes, flipping them with tongs every 5 minutes, until the potatoes give easily when pressed through the foil.
5. Carefully open each packet (watch the steam), add a quarter of the shrimp and the remaining butter, reseal, and cook 8 more minutes until the shrimp are pink and opaque. Open, splash with hot sauce, squeeze over a lemon wedge and scatter with parsley before eating straight from the foil.

Chef's tips

Nutrition (per serving, estimated)

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