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Low Country Boil Grill Packets

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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.

LEARN MORE

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.

Topics:
Main, Pork, Seafood, American, Summer

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.

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