Grilled Cajun Shrimp Boil Packets
Ingredients
- 2 qt water (add chicken bouillon for flavor)
- 1 lb baby or potatoes
- 2 ears fresh corn, cut or broken into 2-inch rounds
- 1 1/2 lb large uncooked shrimp, peeled and deveined
- 12 oz andouille smoked sausage, cut into 2-inch rounds
- 3/4 cup chopped onion (optional)
- 4 cloves garlic, minced
- 3/4 cup unsalted butter, melted
- 1 tsp salt
- 3/4 tsp ground black pepper
- Creole Kick Seasoning (or seasoning of choice)
- Chopped fresh parsley, for garnish
- Lemon wedges or slices, for garnish
Cajun Butter Sauce
- 1 stick butter, divided
- 4 cloves garlic, minced
- 1 tbsp lemon juice
- 2 tbsp Creole Kick
- 1 tbsp fresh parsley, minced
Instructions
- Preheat the grill to 350-400°F (200°C). Prepare four heavy-duty aluminum foil sheets, each about 12 inches square.
- In a stockpot, bring 2 quarts of water to a boil over high heat. Add potatoes and corn, then reduce heat to simmer. Cook for 10 minutes until tender but not mushy. Drain and set aside.
- In a large bowl, gently mix together shrimp, sausage, onion, garlic, cooked potatoes, and corn. Pour melted butter over the mixture and season with salt, pepper, and Creole Kick Seasoning. Stir well to combine.
- Divide the mixture evenly among the aluminum foil sheets, placing each portion in the center. Wrap foil securely around each packet, sealing tightly.
- Place the packets on the grill and cook for 7 to 8 minutes. Flip them over and cook for an additional 7 to 8 minutes, until contents are cooked through.
- Carefully open the packets, garnish with chopped parsley and lemon wedges, and serve hot.
- For the Cajun Butter Sauce: Melt the stick of butter in a small saucepan. Add minced garlic, lemon juice, Creole Kick seasoning, and fresh parsley. Mix well and let simmer for a few minutes.
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