19 June, 2016
Shrimp Boil Foil Packets
This weekend consisted of some camping. I have a love hate relationship with camping. One of the things I hate most is all the prep and clean up of food at the campsite. I knew there had to be something I could do that would be easy and fast and delicious. I decided I wanted to prep the food for the first night at home and take it ready to cook over the campfire that night. I found this Shrimp Boil Foil Packets recipe at this blog called Damn Delicious. I made only a few minor changes.
If you’ve every had a real shrimp boil, you know they are delicious. My family has big shrimp boils ever so often and we love them. So when I saw this recipe on Pinterest I knew I had to try it out while camping.
One thing I did that the original recipe did not, is par-boil the baby red potatoes and the corn on the cob before putting it all together. I believe that if I wouldn’t have done this the potatoes and corn would’ve taken much longer to cook and the shrimp over done.
I made 4 packets total, one for my husband, my father-in -law, my mother-in-law, and myself. I was thinking the kids wouldn’t like them, so I made them mac and cheese foil packets instead. The kids were begging us for corn from ours and asked I make them one next time.
These foil packets were absolutely delicious and we won’t just limit making them when camping, we will be having these at home when we have campfires or maybe we will just make them up in the oven as well. All I know is they were so good I was wishing I had made more and so were others!
- 40 large raw shrimp, you can use peeled or unpeeled totally your preference. (10 a packet)
- 1 (12.8oz) package smoked sausage, sliced
- 4 ears of corn cut into 3 pieces each (12 total)
- 1 pound of small baby red potatoes, cut into small pieces.
- 2 Tbsp. olive oil (divided into 1/2 Tbsp. a packet)
- 4 tsp. of Cajun seasoning (divided into 1 tsp. for each packet)
- 1 cup chicken broth (divided into 1/4 cup each)
- Salt and pepper to taste.
- Spray the tin-foil or mini tin foil-pan with cooking spray. You will need 4 total.
- Bring the baby red potatoes to a boil. Once boiling turn off and drain. Run cold water over the potatoes. Set Aside.
- Cut the corn into 3 pieces. Add to pot of water and bring to a boil. Once boiling turn off and drain. Run under cold water briefly. Set aside.
- Now you need to divide all the ingredients into 4 portions. I did this in ziplock baggies.
- Once all the ingredients are in the bags, add the olive oil and seasonings.
- Close the bags and with your hands work the oil and seasoning so it evenly coats all the food.
- Once evenly coated, put into the tins, add 1/4 cup chicken broth.
- Cover with tin foil.
- Cook over the fire for 20 minutes. If the potatoes are not soft cook a little longer.
If you like to camp or you like to make food over a campfire I highly suggest you try this recipe out. If you don’t camp you can make this in the oven as well. Cook it at 425 degrees for 15-20 minutes.
We had 7 people there that night and it received 7 thumbs up!