I saw a video for shrimp boil in foil on facebook and couldn’t resist remaking a similar recipe. The original recipe called for shrimp, Andouille sausage, red potatoes, and corn. In my version I omitted the potatoes and added mushrooms and asparagus as well as slices of limes, fresh cilantro, and chili powder for a hint of Latin flavor.
412 x 24-inch sheets Reynolds Wrap® Non-Stick Aluminum Foil
Instructions
Preheat the grill to medium heat.
Place equal amounts of shrimp, sausage, corn, mushrooms, asparagus, and garlic.
Drizzle each packet with 1 tablespoon of olive oil and 1 tablespoon of butter.
In each packet place lime slices, ¼ teaspoon chili powder, and generously season with salt and pepper, and fresh cilantro.
Double-fold tops and ends of packets to seal, leaving a bit of room for heat to circulate inside packets.
Grill packets with grill cover closed, for 10 minutes.
Open packed carefully allowing steam to escape away from your face and body.
Notes
A typical seafood boil is boiled in water and beer in a pot, but in this version you can make them on your grill – mess free without having to dirty any dishes. You can even pre-package them and take them to go and grill them at a park, beach, tailgate, or campground.