Page 113 - Wits' Cookbook
P. 113

Grilled Shrimp Boil PacketsSubmitted by: Matthew DreyerINGREDIENTS1 lb of baby or small red potatoes, sliced into 1⁄4-inch thick slices2 ears of corn, shucked and sliced into 1-inch thick disks2 (4 oz) chicken or turkey Cajun style andouille sausage links, sliced into 1⁄4-inch thick slices1 lb of large raw shrimp, peeled and deveined6 tbsp of butter, diced into 1 tbsp pieces2 tbsp of fresh lemon juice2 tsp of chopped fresh thyme leaves2 cloves garlic, minced2 tsp of seafood seasoning (I use Old Bay.)2 tbsp chopped fresh parsley leavesDIRECTIONS• Preheat a gas grill over medium-high heat to about 450˚F.• Cut 8 sheets of 12 by 14-inch Reynolds Wrap Heavy Duty Aluminum Foil. Use two sheets of foil per packet. Divide potatoes among each of the four doublelined foil sheets (layering ingredients in center), followed by corn, sausageand shrimp.• Melt butter in a microwave safe dish in microwave. Stir in lemon juice,thyme and garlic. Divide butter mixture among packets drizzling about 2 tbsp evenly over each. Sprinkle each with about 1⁄2 tsp of the seasoning. Wrap up sides of first sheet of foil, then place second sheet going opposite length and wrap while crimping edges to seal. Grill sealed side up about 15 minutes or until potatoes are tender and shrimp have cooked through.• Serve warm garnished with parsley.MAIN DISHES113

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