Shrimp Boil in a Bag
These packets include an entire dinner, including shrimp, andouille sausage, corn on the cob, and baby red potatoes, all of which are filled with flavor and fire. A grill or an oven are also available as alternatives. There is no downside to any option.
The greatest thing is that you don’t have to clean up afterward, and you may prepare this in advance. Win, win, and win some more.
Shrimp Boil in a Jaccard Grill Bag
- Jaccard Grill Bag
- 1 1/2 lb. Large Shrimp (peeled and deveined)
- 12.8 oz. Smoked Andouille Sausage (1 Package, thinly sliced)
- 2 Ears Corn (each cut crosswise into 4 pieces)
- 1 lb. Baby Red Potatoes (halved)
- 2 Tbsp. Olive Oil
- 4 tsp. Cajun Seasoning
- Kosher Salt and Freshly Ground Black Pepper (to taste)
- 2 Tbsp Fresh Parsley Leaves (Chopped)
- Preheat a gas or charcoal grill over high heat.
- Cut four sheets of foil, about 12-inches long. Divide shrimp, sausage, corn and potatoes into 4 equal portions and add to the center of each foil in a single layer.
- Fold up all 4 sides of each foil packet. Add olive oil, cajun seasoning, salt and pepper, to taste; gently toss to combine. Fold the sides of the foil over the shrimp, covering completely and sealing the packets closed.
- Place foil packets on the grill and cook until just cooked through, about 12-15 minutesNote: This can also be baked for 15-17 minutes at 425 degrees F.
- Served immediately, garnished with parsley, if desired.