Grilled Shrimp Foil Packets
Cheesy Bacon Ranch Potato Foil Packs
1-1/2 lb. large shrimp, peeled and deveined
2 cloves garlic, minced
2 smoked andouille sausages, thinly sliced
2 ears corn, each cut crosswise into 4 pieces
1 lb. baby red potatoes, chopped into 1 inch pieces
2 Tbsp. extra-virgin olive oil
1 Tbsp. Old Bay seasoning
1 lemon, sliced into thin wedges
4 Tbsp. butter
Kosher salt
Black pepper
2 Tbsp. chopped fresh parsley leaves
1-1/2 lbs. small Yukon gold potatoes, halved
4 tsp. oil
2 Tbsp. ranch dip mix
1 jalapeno pepper, seeded, finely chopped
4 slices cooked bacon, coarsely chopped
1 cup shredded cheddar cheese (4 oz.)
Preheat grill over high heat. Cut 4 sheets of foil about 12 inches long.
Divide shrimp, garlic, sausage, corn, and potatoes evenly over the foil
sheets. Drizzle with olive oil. Add the Old Bay seasoning and season
to taste with salt and pepper. Toss gently to combine.
Top each mixture with parsley, lemon and a Tbsp. of butter each.
Fold the foil packets crosswise over the shrimp boil mixture to
completely cover the food. Roll the top and bottom edges to seal them
closed.
Place foil packets on the grill and cook until just cooked through,
about 12-15 minutes.
Serve immediately.
Serves: 4
Heat gas or charcoal grill. Cut 2 (18x12-inch sheets of heavy duty
foil. Spray with cooking spray.
Add cut potatoes to medium bowl. Drizzle with oil; sprinkle with
ranch dip mix. Add jalapenos; stir until evenly coated. Place equal
amount of mixture on center of each sheet of foil. Evenly sprinkle with
bacon.
Bring up two sides of foil so edges meet. Seal edges, making tight
½ 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 12 minutes.
Rotate packs ½ turn; cook 12 to 14 minutes longer or until potatoes
are tender. Remove packs from grill, cut large X across top of each
pack. Carefully fold back foil and sprinkle potatoes with cheese. If
desired, garnish with sliced jalapenos.
Serves: 6
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