I am a creature of habit. I am also a creature of comfort. My family and I live minimally. We delight in the simple things in life. A delicious meal, a warm bed, and clean clothes make up the fibers of our life. Quality, family time defines our weekends. That being said, I get an absolute adrenaline rush and a burst of pride when I cook an amazing meal for my family. Cooking is an expression of love. With Spring finally here I have been aching to bust out the grill and cook lighter, healthier, and simpler.
I found this recipe in “Better Homes & Garden: Low-Calorie Magazine (2015)”. Browsing through the grocery store check out line I saw it, picked it up, and figured I might find a recipe or two worth cooking in it. Boy, did I ever! This recipe is called “Shrimp & Sausage Boil”. Ladies and Gents, this recipe is FANTASTIC! And I am here to share it with you so you can incorporate it into your own dinner menu. The best part of this dinner: everything is cooked in aluminum foil packets so clean up is minimal. Put it on paper plates and you have an easy, cheap, and delicious dinner! Enjoy the recipe everyone and have a fantastic day! ❤
– 1 lemon
– 1 bunch of fresh parsley
– fresh or frozen shrimp (1-1.5 lbs. tail on and de-veined.) ** I used frozen shrimp **
– 1 package of Andouille sausage (or mild Italian sausage if you can’t find Andouille)
– frozen corn on the cob, chopped into quarter pieces
– Baking potatoes (1 per person)
– Olive oil
– Salt, pepper, and Old Bay Seasoning
1. Preheat the oven to 425 degrees and prepare your baking potatoes. Clean each potato well and pat dry. Taking a fork, stab each potato several times around the tuber with the tines of the fork.
2. Place the potato on a piece of aluminum foil and sprinkle with salt, pepper, Old Bay Seasoning, and a light drizzle of olive oil. Wrap up the potato to prevent the oil from leaking and place in the oven for 60 minutes.
3. While the potatoes are cooking, prepare the shrimp and sausage. If you are using frozen shrimp, get a large mixing bowl and place the shrimp (with tail on) in the bowl. Rinse under lukewarm water and pat dry with a paper towel.
4. Heat a small bit of oil in a skillet and prepare the sausage. Slice the sausage into bite sized pieces and drop into the hot oil. Brown in the skillet and then transfer into the bowl with the raw shrimp.
5. Meanwhile, bring a small pot with water and a pinch of salt to a boil. Place corn on the cob (chopped into quarter pieces) into the water and boil for 10 min.
6. When the potatoes are finished place on a rack to cool. REDUCE the heat in your oven to 375 degrees.
7. Sprinkle salt, black pepper, and Old Bay Seasoning over the sausage and raw shrimp in the bowl and mix, mix, mix! (Use your hands and get dirty 🙂 )
8. Place Aluminum sheets down and spread equal portions of the shrimp, sausage mixture plus 1 corn on the cob in each packet. Fold the ends up to prevent leaking and place the packets directly onto the oven rack.
9. Cook for 12 minutes (No longer! Trust me on this one ❤ ).
10. Open up the packets, place on a paper plate, and garnish with parsley and lemon wedges. (Give each shrimp a small squirt of fresh lemon. The citrus taste really pulls the dish together so don’t leave it out 😀 ). Enjoy!