Low Country Shrimp Foil Packs Recipes

FOIL-PACKET SHRIMP PASTA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook about 2 minutes less than the time for al dente on the package. Drain.
• Meanwhile, preheat the oven to 350 degrees F. Heat 1 tablespoon each butter and olive oil in a large skillet over medium-high heat. Add half the shrimp, season with salt and cook until they're nicely browned and opaque, 1 1/2 to 2 minutes, turning once. Remove them to a plate and set aside. Repeat with more butter and oil, the remaining shrimp and some salt.
• Reduce the heat to medium. Add the remaining 1 tablespoon each butter and olive oil to the skillet. Throw in the garlic and stir to prevent it from burning, then stir in the wine. Let the liquid reduce a couple of minutes. Stir the tomatoes with their juices, 3/4 teaspoon salt, black pepper to taste and the red pepper flakes into the sauce. Simmer for about 7 minutes.
• Grab 2 large sheets of heavy-duty foil and overlap them by about 8 inches on a rimmed baking sheet. Pour the drained pasta onto the foil. Spoon the tomato sauce and sauteed shrimp on top, making sure you include all the juices.
• Tightly wrap the foil into a packet, rolling up the sides so it won't leak. Bake for 15 minutes.
• Open the foil packet right before serving, drizzle with the warm heavy cream and sprinkle with the basil, parsley and cheese. Be sure to get some of the sauce with each serving. It's heavenly!

LOW COUNTRY SHRIMP FOIL PACKS

Steps:

• Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
• Place potatoes in microwavable bowl. Microwave uncovered on High 5 to 6 minutes or until potatoes are just tender. Add corn to potatoes; drizzle with 1 teaspoon of the oil, and sprinkle with 1 teaspoon of the seasoning; mix until evenly coated. Place shrimp in medium bowl; toss with remaining 1 teaspoon oil and remaining 1 teaspoon seasoning; mix until evenly coated.
• Place equal amount of sausage on center of each sheet of foil. Dividing evenly, arrange potato and corn mixture around sausage. Divide shrimp evenly over sausage. Squeeze 1 wedge of lemon over each pack.
• Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packs on grill over medium heat. Cover grill; cook 6 minutes. Rotate packs 1/2 turn; cook 5 to 7 minutes longer or until shrimp are pink and sausage is heated through. Remove packs from grill, cut large X across top of each pack. Carefully fold back foil; sprinkle with parsley, and top with remaining lemon wedges.

SHRIMP BOIL ON THE GRILL

Steps:

• Cut four 12-inch sheets of aluminum foil. Mix shrimp, potatoes, sausage, and corn together. Add an equal portion to the center of each sheet of foil.
• Fold up the sides of the foil packets. Add 1/2 tablespoon olive oil, 1 pat of butter, 1 teaspoon seafood seasoning, 1 teaspoon garlic, salt, and pepper to each packet. Squeeze 1 lemon wedge into each and leave it in the packet. Toss mixture gently to combine. Fold foil over to seal packet fully.
• Preheat an outdoor grill for high heat and lightly oil the grate. Grill packets until shrimp is opaque and vegetables are tender, about 15 minutes. Garnish with parsley.

LOW COUNTRY BOIL PACKETS

Steps:

• Preheat a grill to medium-high heat.
• Toss the shrimp with the seafood seasoning. Place two 12-inch sheets of heavy-duty aluminum foil per packet (8 sheets total for 4 packets) on a flat surface. Divide the ingredients among the 4 packets, layering in the potato slices, sausage slices, shrimp, clams, corn wheels, butter, lemon rounds and scallions. Fold up the ends of the foil and seal into packets.
• Place the packets on the grill, cover and cook until the clams open and the potatoes and shrimp are cooked, 15 to 20 minutes. Serve with grilled crusty bread.

BAKED SHRIMP IN FOIL

Steps:

• 1. Let the stick of butter soften in a bowl until it is VERY soft.
• 2. Coarsely chop the parsley and cut into the soft butter.
• 3. Add garlic, onion, hot sauce, pepper, salt and blend until the parsley seems well incorporated.
• 4. Juice ONE lemon and cut the other two into slices. Add lemon juice to the mixture and blend.
• 5. Add red pepper flakes to your taste.
• 6. Rinse shrimp thoroughly and leave the shells ON. Add them to the bowl and mix them in until they are evenly coated with the mixture.
• 7. Put shrimp mix into the oven bag along with the lemon slices.
• 8. If making a foil packet from sheet foil, be sure to make the foil a double layer. Seal packet of foil bag TIGHTLY and place in the refrigerator a few hours until you are ready to bake. If you are making your own packet, make it large enough to keep the shrimp in no more than two layers inside the packet.
• 9. Preheat oven to 450 degrees. Place foil bag into a cookie sheet with edges to catch any leaks.
• 10. Bake for 15 minutes, remove from oven, give the foil bag a shake to redistribute the shrimp, flip over and return to the oven for another 15 minutes.
• 11. After this 30 minutes of baking, remove the foil bag and give it a look. The shrimp should be nice and pink. If not, bake another 10 minutes and check again.
• 12. Cut open the bag with a knife and dump into a bowl to serve.
• 13. Add a nice salad and enjoy!
• 14. We make two pounds to have some leftover shrimp to make into our Low-Carb Aioli Shrimp Salad the next day!

LOW COUNTRY GRILL

Steps:

• In a large bowl, combine the oil with 1/4 teaspoon each of salt, garlic powder and seafood seasoning. Add potatoes; toss to coat. Spoon onto a greased double thickness of heavy-duty foil (about 18 in. square). , Fold foil around potatoes and seal tightly. Grill, covered, over medium heat for 30-35 minutes or until tender, turning once. Set aside and keep warm., In a small bowl, combine the butter with remaining salt, garlic powder and seafood seasoning. Grill kielbasa and corn, covered, over medium heat for 10-12 minutes or until kielbasa is heated through and corn is tender, turning occasionally and basting corn with half of the butter mixture. Keep warm., Thread shrimp onto six metal or soaked wooden skewers; grill, covered, over medium heat for 3-4 minutes on each side or until shrimp turn pink, basting with remaining butter mixture. Slice kielbasa into six pieces before serving. Carefully open foil from the potatoes to allow steam to escape.

LOW COUNTRY BOIL-LIKE GRILLED FOIL PACKETS

Steps:

• 1. Precook potatoes, 10 minutes in microwave. Cool.
• 2. Heat grill to 400 degrees F. (you can do this in your oven, too, at the same temperature).
• 3. Evenly distribute corn, potatoes, shrimp & sausage between 4 heavy-duty foil sheets (approx. 12" x 18" each).
• 4. Add 4 garlic cloves per packet & drizzle melted butter & ½ bottle beer over each foil packet.
• 5. Season evenly (& generously), to taste with Old Bay/Cajun seasoning, salt & pepper.
• 6. Tightly seal foil packets by folding up the sides over the contents & tightly folding up the ends over the seam.
• 7. Grill 30 - 40 minutes or until potatoes are tender (be careful opening the packets to check for doneness, the steam inside is VERY hot)!