Lowcountry Boil Foil Packets

Serves 4

Lowcountry boil, Frogmore stew, Beaufort stew!  Whatever it's called, this is a scrumptious summer seafood dinner!  The foil packets make for easy serving and clean-up.  You can add clams, crab, or whatever your heart desires.  This is the version that I made as a "test" and the result was perfect.  Just as good as the old boiling way in my opinion!

 

INGREDIENTS:

1 ½ pounds large shrimp, peeled and deveined (or not if you prefer!)

1 pound smoked sausage, sliced into ½-inch slices

2 ears corn, each cut crosswise into 4 pieces (or "wheels")

1 pound baby red potatoes (or baby Yukon gold), cut into small chunks

1 medium onion, sliced (optional)

2 Tablespoons olive oil

4 teaspoons Old Bay seasoning

Kosher salt and fresh ground black pepper, to taste

DIRECTIONS:

• Preheat a gas or charcoal grill to 400 degrees F. (you can also do this in your oven at the same temperature)
• Cut four sheets of heavy duty foil, about 12x18 inches each, and spray lightly with cooking spray. 
• Divide shrimp, sausage, corn, onions, and potatoes into 4 equal portions and add to the center of each foil.
• Drizzle lightly with olive oil and sprinkle each packet with 1 teaspoon Old Bay seasoning.
• Salt and pepper to taste.
• Bring up sides of the foil and add 1 Tablespoon white wine to each packet.
• Fold the sides of the foil over the mixture, sealing completely.
• Place the packets on the grill and cook until just cooked through about 25 to 30 minutes.
• Carefully open the packets; the contents will be HOT! 
• Serve immediately, garnished with sliced lemons and parsley, if desired.