Sunday, August 16, 2015

Foil Boil Shrimp and Sausage Packets

I've come to realize that I am seriously lacking some quick and easy recipes on this blog.  Looking back, many of my recipes have multiple steps and a long list of ingredients, but this recipe is the exact opposite.  

This week, I was in rural Pennsylvania for work.  On my way back to D.C., Amish farm stands kept popping up, so I had to stop.  I spent $7.00 and came home with about three bags full of fresh produce!  Quite a different number compared to my local Whole Foods trips!   

Crab boils and clam bakes are my favorite; the epitome of summer.  I call these Foil Boil Packets, because that is essentially what they are.  No need to bust out the huge pots and outdoor flames.  These are your answer to have individual servings without all of the work!  Plus, the butter and steaming adds a ton of flavor to all of the ingredients.  

These are so easy to throw together and you can use whatever ingredients/produce you have on hand.  You HAVE to try them!    

Foil Boil Packets
2 pounds smoked sausage (such as kielbasa, andouille, etc.)
1/2 pound of raw, peeled and deveined shrimp
4 small red skin potatoes, quartered
1/2 onion, diced
1 bell pepper, diced
1/2 cup cherry tomatoes
1/4 pound fresh green beans
2 ears sweet corn, each cut in half

Preheat oven to 375 degrees.  Chop all ingredients up into large chunks and evenly distribute in the middle of two large sheets of heavy duty foil.  Top with 2-3 tablespoons of the butter sauce. Wrap tightly to ensure no steam or liquid gets out.

This should make at least 4 large packets.  Place packets on sheet pan and bake for 1 hour.  Remove and let cool for 15 minutes.

Butter Sauce
12 tablespoons room temperature butter
2 teaspoons Old Bay
1 teaspoon ground coriander
1 1/2 teaspoons kosher salt
4 cloves garlic, minced
2 tablespoons basil, chopped
2 tablespoons white wine
1 tablespoon lemon juice
2 teaspoons sugar

Make sure butter is at room temperature and mix all ingredients together.

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