Foil Packs: Shrimp Boil

Shrimp Boil Foil Packs have all the great flavors of a traditional shrimp boil, but made in foil for an easy, no-fuss dinner at home or while camping, with little clean-up. Cook it on the grill or in the oven.

Ingredients:
1 pound large raw shrimp , peeled and deveined, tails off
14 ounce package kielbasa smoked sausage , sliced into 1/2-inch thick coins
2 ears corn, shucked, silk removed, each cut crosswise into 4 pieces (for a total of 8 small segments)
1 pound baby red potatoes, halved or quartered (each piece should be no bigger than 1-inch in size after being cut)
2-3 cloves garlic, minced
1 T Creole seasoning
2 T fresh parsley, chopped
Kosher salt and freshly ground black pepper, to taste
1 T fresh lemon juice
2 T olive oil
5 T unsalted butter, divided

Instructions:
If using the OVEN: preheat the oven to 425 degrees F. If GRILLING: prepare the grill to medium-high (450 degrees F.)
Cut 5 large sheets of heavy duty foil (about 12-inches wide by 18-inches long.) Coat foil generously with nonstick cooking spray or brush with olive oil.
In a large bowl, toss together all the ingredients (except the butter.)
Divide mixture evenly into 5 equal portions and add to the center of each sheet of foil. Place 1 tablespoon butter on top of each.
To seal the foil packet, bring the short sides together in the middle and gently fold down over the ingredients, leaving a little space for steam. Then roll up the ends to seal closed.
Place foil packets on the grill and cook for 25-30 minutes (flipping halfway through), OR bake in the oven for 30-35 minutes until veggies are tender.
(Test only 1 packet at a time; every time the packets are opened, the steam is released so it will take longer to cook.)
Serve immediately and enjoy.

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