Shrimp and corn boils are huge in the south and feeds large crowds. Have a fun and festive southern-inspired meal with this "boil" that cooks on the grill in just 30 minutes!
Servings and Ingredients
|2 tbsp. Hy-Vee Select olive oil|
|2 tsp. Old Bay seasoning|
|Hy-Vee black pepper, to taste|
|1 ½ lbs. large shrimp, peeled, deveined, with tails|
|1 (13.5-oz) package andouille smoked sausage, sliced|
|2 ear(s) sweet corn, each cut crosswise into 4 pieces|
|1 small zucchini, sliced|
|1 red bell pepper, seeded and sliced|
|2 tbsp. Italian parsley , finely chopped|
Things To Grab
- Charcoal or gas grill
- Aluminum foil
- Medium bowl
- Preheat a charcoal or gas grill for direct cooking over medium-high heat. Prepare four 15x12-inch double layers of foil.
Combine olive oil, Old Bay seasoning and black pepper in a large bowl. Add shrimp, sausage, corn, zucchini and bell pepper; toss to combine. Divide mixture among foil sheets and fold to short ends of foil together twice to seal. Fold in the sides to seal, leaving room for steam to build.
Hyvee Culinary Expert TipFoil packets work like magic for cooking meat and veggies on the grill. Make sure the packs are super-sealed so the food stays moist.
- Grill for 15 minutes or until corn is tender, turning packet over halfway through grilling. Sprinkle with parsley before serving.
Amounts Per Serving
- Total Fat: 35g
- Cholesterol: 275mg
- Sodium: 1880mg
- Total Carbohydrates: 16g
- Protein: 37g