If you’re looking for a summer style seafood dinner, this post is for you! Seafood boils originated on the South Carolina Coast and typically involve shrimp or crab, sausage, corn and potatoes. It’s often referred to as a Low Country Boil or a Frogmore Stew. I created my own version of a seafood boil this week for all of you. And while I kept the main ingredients to hold the integrity of the dish I switched up the preparation a bit. Read on for how to make easy Shrimp Boil Foil Packs in your oven.
While I do have a large lobster pot I could break out to make dishes like this, I wanted to translate this meal into an dish that every at-home cook could make easily. And I did just that. Essentially, you parboil the potatoes and then simply mix up all the ingredients, pack into foil and bake for a few minutes to finish it off. Its that simple.
If I’m honest, the true reason why I made this dish was because I was craving Old Bay spice. I love the unique blend of spices in it, especially on seafood. I SWORE I had some in my spice cabinet (clearly collecting dust). So based on that assumption I picked up all the ingredients to create this dish. As I prepped the foil packs and got to the step to add the spice, I realized that I thought wrong. I did not have the coveted Old Spice I had a hankering for.
There was no time to feel defeated, everything was already prepped so I had to come up with a solution to finish the dish off. I remembered this dish is also often made with a Cajun twist (think New Orleans!). So I used some Cajun seasoning that I thankfully did have stockpiled in my cabinet. Cajun seasoning still has the paprika base like Old Bay spice but instead of celery salt it leans on spices like garlic and onion. And guess what, it came out fantastic!
My only other variation on the dish was using kielbasa sausage instead of the frequently used chorizo or andouille. I love that kielbasa is tangy and sharp and its casing has a great crunch to it. So that was a personal swap out and I think it blended great with the flavors of this dish.
Crack a bottle of crisp Rosé and set up those back patio tables for enjoying this fun summer meal!
…all for the love of the dish
- 1 lb large shrimp, deveined (you can keep the tails on if you like) 1lb red bliss potatoes
- 2 cups sliced kielbasa
- 2 ears of corn
- 1 lemon
- 1/2 stick of unsalted butter
- 1 & 1/2 tbsp fresh garlic, minced
- 1 & 1/2 tbsp Cajun seasoning
- 1 tsp salt
- 1/4 cup parsley, finely chopped
- First you need to parboil the potatoes. Quarter the potatoes, place in a sauce pot and just cover with lightly salted water. Bring to a boil. Once boiling, turn off the burner but let potatoes sit for 7-10 minutes in the hot water and then drain.
- Preheat oven to 425 degrees.
- Devein the shrimp and rinse with cool water.
- Slice the kielbasa into 2 inch pieces.
- Cut the corn cobs into thirds. Then slice the small thirds in half.
- Slice lemon in half length wise and then slice each lemon half into small slices.
- In a large bowl add potatoes, shrimp, kielbasa and corn and lemon slices.
- Melt butter and stir in the Cajun seasoning.
- Add this butter mixture, minced garlic and tsp of salt to the bowl of ingredients and toss well to coat everything.
- Create your foil packets. Use a large piece (about 3/4 length of a baking sheet) of foil, add a quarter of the mixture to the center. Fold the long sides of the foil in. Then fold in the ends and pinch. Leave a small space for steam to escape in the center where the flap starts.
- Repeat this with each packet and place the 4 packets on a baking sheet.
- Bake for 20 minutes.
- Top with chopped parsley and serve!