Well gosh, I just realized today I’ve never put this yummy recipe here on my blog. I have a bunch yet to get here. I’ve had this on my mind and came here to print it out, and low and behold, twasn’t here!
For those that want quick and easy, you’ll want to print this one out to put in your “to do” pile. It’s kinda hot these days to be standing by a hot grill… but the beauty of this one is that once on the grill, by the time you step back inside the AC to whirl up a tasty beverage like my Frothy Brazilian Lemonade, supper’s ready!
I’ve actually done this recipe for Carolina Country Magazine and a couple other clients too, tweaked with their products, so take your pick below!
These packets are camping friendly too. Just make your packets at home and keep nice and cold in your cooler or refrigeration for enjoying the best meal in the campground! In mere minutes.
Bonus: just fold the foil packet open and eat right out of there… making cleanup a breeze too.
So “packet” up and enjoy y’all! And since I’m sharing this today…
Happy 4th of July. And Happy Birthday America.
If you love country ham, you’ll enjoy this packet recipe!
NC Country Ham & Shrimp Boil Grill Packets at Rays Country Ham
Lazy Days Creole Fish Grill Packets with Spicy Orange Garlic Butter for Mis Rubins
This recipe created for and published in Carolina Country Magazine July 2017 © (copyrighted)
Propping/styling and photography by
Wendy Perry Carolina Country Magazine Contributing Recipes Editor
Credentials @ LinkedIn
Disclosure: I only recommend products here I use myself. I may receive a small commission from affiliate links on this or other posts on this web site at no additional costs to you.
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Carolina Cajun Shrimp Boil Packets
Ingredients
- 1 stick butter cut into 8 pieces
- 1½ pounds large or jumbo shrimp peeled and deveined
- 1 pound andouille sausage cut in ½" rounds
- 2 large ears corn cut in rounds
- 8 small new potatoes cut in ½" rounds
- 1 bunch green onions cut in 1" pieces
- 1 lemon sliced in thin rounds
- 1 –2 teaspoons Cajun or Old Bay Seasoning per packet
- 1 cup tomato-based BBQ sauce
- ¼ cup chopped fresh parsley optional
Instructions
- Prepare coals or preheat grill to high heat.
- Tear 4 sheets of heavy duty foil, about 12"–14" square. Put one pat of butter on each piece of foil. Scatter meats and veggies over butter. Lay 2 slices of lemon on top. Dust with seasoning. Drizzle each with ¼ cup of sauce. Top with remaining pats of butter. Fold into sealed packets.
- Cook over direct heat for about 12–15 minutes. Carefully open packets and garnish with parsley!
