Shrimp boiled in foil packets (camping or at home)!

There are many things to like about the aluminum foil dinner. They can be made in advance (the day before or in the morning), they can travel well and require little cleaning. Oh, they can also be quite delicious! Whether you are camping or just in your own backyard (or even throw them in the oven), you can cook and steam the ingredients together on the fire, which makes them so outstanding. I am very excited about the latest combination we tested on a recent camping trip…shrimp boiled in foil packs! so good!

If you have not heard of shrimp boiled before, it is something from the south (although, I think there are similar versions in other regions, including crabs, lobsters, etc.). You just need to put all these delicious ingredients together, and when they cook together, the small bag will do the rest for you.

Other favorite foil wrap recipes

You can make many different versions! We have some other aluminum foil dinner favorites, they are here…

Have you tried to make aluminum foil packs before? If not, this is what to do in the summer!

Shrimp boiled foil packet

The foil bag is the ultimate summer camping meal! These shrimp boiled foil packets are easy to make and can be cooked quickly on the grill or on the fire, but they can also be made in the oven.

Raw material

• 1 lb Red potatoes
• 1 lb shrimp, (Peel or open)
• 1 lb Andouille sausage, Pre-cooking, about 4 steps
• 4 ear corn
• 1/2 Shallots, slice
• 4 teaspoon Old Bay Seasoning, (Or similar)
• 1 teaspoon Salt
• olive oil, Or butter

Instruct

1. Fill a small pot with about 2 inches of water, and then install a steamer. Turn the stove to high, once the water starts to boil, turn it to low, put the potatoes in, and close the lid. When pierced with a fork but still holding its shape, cook until tender, 10 to 14 minutes (depending on size). Take out and cut into 1-inch bite-sized wedges.
2. At the same time, cut 8 large pieces of foil (each piece about 14-16 inches long) and stack them vertically (to form a plus sign) to start 4 baking buns. At this point, if needed, you can line them with parchment paper-just put a layer on the foil.
3. Spread the shrimp, sausage, potatoes, corn, and onion evenly on each stack of foil, and slightly “flatten” the contents for even cooking.
4. Sprinkle 1 teaspoon of Old Bay seasoning and 1/4 teaspoon of salt on each packet. Finally, drizzle a little olive oil on each person or add a few bits of butter.
5. Carefully put the two ends of the bottom foil together so that the edges meet in the center. Fold the two sides together at least three times. Then rotate and fold the edges of the open side (to itself) at least two or three times, and press them together with your fingers. If you throw these on the bonfire coals (directly on the fire is not recommended), you don’t want any chance to let the ashes get inside!
6. Place the packet on hot charcoal or an outdoor grill for 10-15 minutes (or bake in the oven at 400 degrees Fahrenheit for 35-40 minutes) until the prawns are pink, firm and fully cooked. When opening each packet and serving, carefully let the steam out.