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Cajun Shrimp Boil Foil Packs

Cajun Shrimp Boil Foil Packs

Savannah Blake
Potatoes, corn, sausage, and shrimp sealed in foil with Cajun garlic butter and cooked in the oven or on the grill.
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Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 471 kcal

Equipment

  • Heavy duty aluminum foil
  • Baking sheet
  • Large pot
  • Mixing bowl

Ingredients
  

  • 24 oz Baby red potatoes Halved
  • 4 Ears of corn Cut in halves
  • 16 oz Jumbo shrimp Peeled and deveined
  • 12 oz Andouille sausage Sliced
  • 2 tbsp Cajun seasoning
  • 1 tbsp Seafood seasoning
  • 2 cloves Garlic Minced
  • 1 tbsp Worcestershire sauce
  • ¼ cup Butter Melted
  • 1 tbsp Lemon juice
  • ¼ cup Chopped fresh parsley

Instructions
 

  • Boil. Boil 24 ounces potatoes for 10 minutes, add 4 ears corn halves for 3 to 5 minutes, and drain.
  • Mix. Toss the potatoes, corn, 16 ounces shrimp, 12 ounces sausage, and 2 minced garlic cloves.
  • Sauce. Stir 1/4 cup butter, 1 tablespoon lemon juice, 1 tablespoon Worcestershire, 2 tablespoons Cajun seasoning, and 1 tablespoon seafood seasoning and pour half over the mixture.
  • Fill. Divide among foil sheets and seal the packets.
  • Cook. Bake at 425 degrees F for 15 to 17 minutes or grill for 13 to 15 minutes until the shrimp are pink and top with 1/4 cup parsley.

Notes

Substitutions: Smoked turkey sausage can replace the andouille.
Tips: Par boil the potatoes so they finish with the shrimp.
Storage: Refrigerate for up to two days.
Nutrition is calculated per serving.
Keyword Andouille Sausage, Baby Red Potatoes, Cajun Seasoning, Cajun Shrimp Boil Foil Packs, Jumbo Shrimp