Labor Day is this weekend which is the unofficial goodbye to summer. I have checked many things off my summer bucket list; beach days, hiking, cookouts and winery days, but one thing I have been dying to do this season is a seafood boil! Although I did not participate in a full fledged seafood boil, I did manage to make delicious low country shrimp boil foil packets.
Checkout the flavorful recipe below!
Wanting other seafood dish options? Try my favorite Cajun Shrimp & Grits recipe (here), these easy classic French Mussels (here), these delicious Salmon Burgers with Avocado Salsa (here) or this fresh Thai Shrimp Salad w/ Peanut Dressing (here).
Low Country Shrimp Boil Foil Packets
- 1 lb raw shrimp, peeled and deveined
- 6 links chorizo
- 4 ears fresh yellow corn cut in half
- 1 lb small red potatoes cut in quarters
- 2 lemons
- 1 stick unsalted butter
- 1 cloves fresh garlic, minced
- 2 Tbsp Old Bay
- salt + pepper to taste
- 1/4 cup fresh parsley, chopped
- 4 foil packets
In a large pot of water, boil the corn and potatoes. Drain and set aside
Melt butter, add juice of 1 lemon, minced garlic, old bay, salt and pepper. Mix well. Set aside.
Place the shrimp, chorizo, corn and potatoes in a large bowl. Gently pour the melted butter over the ingredients and toss.
Place all ingredients (make sure you have equal amounts of each ingredient) 4 made foil packets.
Wrap up each packet and place on a cookie sheet.
Cook at 400 degrees for 20 minutes.
Make another batch of the butter mixture if desired and drizzle over packets, garnish with lemon wedges and parsley.