3tablespoonsold bay seasoning OR homemade seasoning (see note)
salt and pepper, to taste
1tablespoonminced garlic
juice of 1/2 lemon, plus lemon wedges for serving
3tablespoons butter melted + 1/2 cup, divided
chopped fresh parsley, for topping
Instructions
Chop corn into thirds, then chop every third in [*fr1] lengthwise. Chop potatoes into a pair of in. items. Boil corn and potatoes for ten minutes. Drain and put aside.
during a giant bowl mix shrimp, sausage, corn, and potatoes. Stir along melted three tablespoons butter, previous Bay seasoning, garlic, juice from [*fr1] a lemon, and salt and pepper to style and pour over shrimp, sausage, and veggies. Stir to coat.
Divide between four 12x12 in. sheets of tin foil. Fold edges of foil up round the food to form a closed packet.
Cook on preheated grill over medium-high heat for 8-10 minutes on one facet, then flip and cook another 5-6 minutes on the second facet. Alternately, you'll be able to bake the packets at four hundred degrees for 15-20 minutes till corn is tender and shrimp square measure pink and absolutely burned.
whereas packets square measure change of state, soften remaining butter during a medium sauce pan over medium-high heat. Once melted , still stir gently over medium heat for 3-4 minutes longer till color changes from straw to a golden amber (but take care to not burn it).
Serve shrimp boil packs topped with sliced parsley, lemon wedges for squeeze, and brunette butter for descending over the highest or dipping.
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