Sprig Originals's kitchen / Foil-Packet Shrimp Boil with Andouille and Corn
Foil-Packet Shrimp Boil with Andouille and Corn
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
All the flavor of a Lowcountry shrimp boil without hauling a stockpot into the woods. Buttery Old Bay potatoes, smoky andouille, and sweet corn steam inside heavy-duty foil right on the campfire grate, then shrimp go in at the end so they stay plump and juicy. Each packet is its own plate — squeeze on lemon and eat straight out of the foil.
Ingredients
Packets
- 1 lb baby potatoes, halved (quartered if large)
- 12 oz andouille sausage, sliced into 1/2-inch coins
- 2 ears corn, husked and cut into 4 rounds each
- 1 lb large shrimp, peeled and deveined
- 5 tbsp butter, cut into pats
- 2 tbsp Old Bay seasoning
- 3 cloves garlic, minced
To finish
- 1 lemon, cut into wedges
- 2 tbsp chopped fresh parsley
Instructions
- Burn your campfire down to a bed of medium coals and set a grate about 4 inches above them (or preheat a portable stove or grill to medium, around 400°F). Tear eight 18-by-12-inch sheets of heavy-duty foil and stack them into 4 doubled sheets.
- In a large pot or bowl, toss the potatoes, sausage, corn rounds, garlic, Old Bay, and 3 tablespoons of the butter until everything is coated. Divide the mixture among the 4 doubled foil sheets, then bring the long edges up, fold over twice to seal, and crimp the ends tightly so no steam escapes.
- Set the packets on the grate over the coals and cook 20 to 25 minutes, flipping them once with tongs at the halfway mark, until the potatoes give easily when a packet is squeezed with tongs.
- Pull the packets to the side of the grate, carefully open the seam away from your face (the steam is hot), and divide the shrimp and remaining 2 tablespoons butter among them. Reseal and cook 6 to 8 minutes more, until the shrimp are pink and opaque all the way through.
- Open the packets, squeeze a lemon wedge over each, scatter with parsley, and serve straight from the foil with the remaining lemon on the side.
Chef's tips
- Cut the potatoes no bigger than 1 inch so they finish in the same time as the corn — anything larger will still be crunchy when the shrimp are done.
- Keep the shrimp and sausage in the cooler on ice right up until you build the packets; everything else travels fine in a bag.
- No campfire? These cook just as well on a two-burner camp stove: set the packets in a dry skillet with a lid over medium heat and add 3 to 4 minutes to each stage.
- Doubling the foil is not optional — a single sheet tears on a grate and you lose all the butter to the coals.
- For extra kick, add a few dashes of hot sauce to the butter before tossing, or swap in a hot smoked sausage.
Nutrition (per serving, estimated)
581calories
38gprotein
36gcarbs
32gfat
Estimates only — values vary with brands and portions.
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