Old Bay Shrimp Foil Boil
Savory and spicy shrimp foil boils with lemon, butter and old bay seasoning.
Campfire Kitchen Equipment: Tongs, large bowl, small bowl, paring knife, tin foil, chef's knife, cutting board, tablespoon, teaspoon
- 1 lb Whole Shrimp (Tail-On)
- 4 large cloves Garlic, minced
- 2 ears Corn, cut into 1 inch slices
- 1 lb red potatoes, cut in half, then quarter each half (once cut, store in water to keep from browning)
- Andouille Sausage - 1 pack or 3 large sausage, cut unto ¼ inch slices
- Red Onion - ½ red onion, medium diced
- 4 lemons
- ½ bunch Parsley, chopped
- Butter - 2 tablespoons for each foil pack, (2 sticks total)
- Old Bay - 2 tablespoons per pack, sprinkled and tossed in each pack
- Caldera Habanero Pepper Sauce - 2 tablespoons
1. Build a campfire or preheat oven to 425°F
2. Peel and devein shrimp, keeping the tails on the shrimp (cooking with the tails on imparts a wonderful aroma and flavor to the rest of the ingredients).
3. Combine cleaned shrimp, cut potatoes, cut corn, sliced andouille sausage, chopped red onion, old bay, and 2 tablespoons of Caldera Habanero Pepper Sauce to a large bowl, toss until all ingredients are evenly coated. Divide ingredients evenly into 6 foil packets, add 2 tbsp of butter and a pinch of minced garlic to each pack.
4. When the fire is nice and hot, place foil packets around the rim of fire, or on a grill for 12-15 minutes, flipping occasionally. If using the oven, cook on a baking sheet at 425F for 15-17 minutes.
5. Open each packet, garnish with a squeeze of a fresh lemon wedge and chopped parsley and a drizzle of Caldera Habanero Pepper Sauce. Munch away!