Low Country Boil Packets

By cdboss

This was adapted from a recipe from The Kitchen on the Food Network. I omiited the clams, since I am allergic to them.

Ingredients

• 8 shell-on jumbo shrimp, deveined
• 2 teaspoons seafood seasoning, such as Old Bay or Zatarain's
• 6 small red skin potatoes, cut into 1/4-inch slices
• 2 links andouille sausage (about 8 ounces), cut into 1/4-inch slices
• 2 ears corn, cut into 1-inch wheels
• 4 tablespoons butter
• 1 lemon, sliced into 8 rounds
• 2 scallions, white and green parts, thinly sliced
• Grilled crusty bread, for serving

Preparation

Step 1

Preheat a grill to medium-high heat.

Toss the shrimp with the seafood seasoning. Place two 12-inch sheets of heavy-duty aluminum foil per packet (8 sheets total for 4 packets) on a flat surface. Spray with Pam or olive oil. Divide the ingredients among the 4 packets, layering in the potato slices, sausage slices, shrimp, corn wheels, butter, lemon rounds and scallions. Fold up the ends of the foil and seal into packets.

Place the packets on the grill, cover and cook until the potatoes and shrimp are cooked, 15 to 20 minutes. Serve with grilled crusty bread.