Low Country Boil Grill Packets
Serves: 6
Prep Time: 20 minutes
Cook Time: 20 minutes
BEER PAIRING
Pair with a Belgian Style Witbeir, like Blue Moon® Belgian White
This impressively creative recipe pairs the sweet, citrus taste of Blue Moon® Belgian White with the sweetness of shrimp and the complex flavors of andouille sausage.
Here’s a creative twist on your cookout—a creole boil on the grill. The Valencia orange in Blue Moon® Belgian White adds a squeeze of citrus to the natural sweetness of the shrimp, while the floral coriander adds complexity to the andouille sausage.
INGREDIENTS
18 (about 1 pound) small new potatoes
24 jumbo shrimp
10 ounces andouille sausage, sliced ¼-inch thick
4 ears corn, husks removed and cut into thirds
4 tablespoons melted unsalted butter
2 tablespoons Old Bay or crab boil seasoning
½ teaspoon kosher salt
6 tablespoons green onion, sliced thin
3 tablespoons parsley, chopped
6 lemon wedges
PREPARATION
STEP 1
Bring a pot of water to a boil and boil potatoes for 8 minutes or until slightly tender yet not completely cooked. Drain potatoes and allow to cool.
STEP 2
In a large bowl, toss to combine potatoes, shrimp, sausage, corn, butter, seasoning and salt.
STEP 3
For each grill packet, place 2 16-inch-long sheets of heavy-duty foil on top of each other (12 sheets total for 6 packets). Divide the shrimp mixture between the 6 servings and place on the center of each foil stack. Fold up the edges of the foil and seal into packets.
STEP 4
Preheat a gas or charcoal grill to medium high. Place the packets on the grill, cover and cook for 15-20 minutes until the shrimp are opaque and cooked through.
STEP 5
Carefully open the packets and garnish each serving with an equal amount of onion, parsley and lemon.
Notes: Serve with grilled or toasted country bread or baguette.
Can also be cooked in a 425°F preheated oven for 25-30 minutes.
Ingredients
INGREDIENTS
18 (about 1 pound) small new potatoes
24 jumbo shrimp
10 ounces andouille sausage, sliced ¼-inch thick
4 ears corn, husks removed and cut into thirds
4 tablespoons melted unsalted butter
2 tablespoons Old Bay or crab boil seasoning
½ teaspoon kosher salt
6 tablespoons green onion, sliced thin
3 tablespoons parsley, chopped
6 lemon wedges
Preparation
PREPARATION
STEP 1
Bring a pot of water to a boil and boil potatoes for 8 minutes or until slightly tender yet not completely cooked. Drain potatoes and allow to cool.
STEP 2
In a large bowl, toss to combine potatoes, shrimp, sausage, corn, butter, seasoning and salt.
STEP 3
For each grill packet, place 2 16-inch-long sheets of heavy-duty foil on top of each other (12 sheets total for 6 packets). Divide the shrimp mixture between the 6 servings and place on the center of each foil stack. Fold up the edges of the foil and seal into packets.
STEP 4
Preheat a gas or charcoal grill to medium high. Place the packets on the grill, cover and cook for 15-20 minutes until the shrimp are opaque and cooked through.
STEP 5
Carefully open the packets and garnish each serving with an equal amount of onion, parsley and lemon.
Notes: Serve with grilled or toasted country bread or baguette.
Can also be cooked in a 425°F preheated oven for 25-30 minutes.