How-To Host A Shrimp Boil
You don’t need to live in the South to host a tasty shrimp boil. This mix of seafood, sausage, corn, and potatoes is sure to bring everyone around the campfire.
Plus, it’s an easy meal to prep before you camp and involves virtually no cleanup!
- 1 1/2 pounds large shrimp, peeled and deveined
- 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
- 3 ears corn, each cut crosswise into 6 pieces
- 1 pound baby red potatoes, quartered
- 2 tablespoons olive oil
- 4 teaspoons Old Bay seasoning
- Sea salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
- Preheat a gas or charcoal grill over high heat.
- Cut four sheets of foil, about 12-inches long. Divide shrimp, sausage, corn, and potatoes into 4 equal portions and add to the center of each foil in a single layer.
- Fold up all 4 sides of each foil packet. Add olive oil, cajun seasoning, salt, and pepper, to taste; gently toss to combine. Fold the sides of the foil over the shrimp, covering completely and sealing the packets closed.
- Place foil packets on the grill and cook until just cooked through about 12-15 minutes.
- Served immediately, garnished with parsley, if desired.
Serves: 4 | Recipe inspired by DAMN DELICIOUS
Learn more about the Sunset Beach Resort located at 4271 Wise Point Ln, Cape Charles, VA 23310.