Grilled Old Bay Shrimp “Boil” Packets

Name: Grilled Old Bay Shrimp “Boil” Packets Foil packet meals for the campfire or grill
Total time: 40 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Lemon; 2 unit Scallions; 12 ounce Red Potatoes; 1 unit Corn; 10 ounce Shrimp; ½ ounce Vidalia Onion Paste; 1 tablespoon Old Bay Seasoning; 1 teaspoon Garlic Powder; 1 unit Baby Lettuce; 1.5 ounce Buttermilk Ranch Dressing; 1 teaspoon Smoked Paprika; Salt; 1 tablespoon Cooking Oil; 2 tablespoon Butter

Foil packet meals for the campfire or grill

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Whether you’re cooking over a campfire or firing up the grill, our shrimp boil has everything you need for an easy, breezy summer dinner! You’ll fold up foil pouches with shrimp, red potatoes, lemons, and corn tossed with butter, Old Bay, garlic, and our savory Vidalia onion paste. Cook packets over the fire and serve with a smoky ranch salad for a warm weather winner.

Tags:

New

Allergens:

Shellfish

•Eggs

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes

Prep Time15 minutes

DifficultyMedium

Ingredients

serving amount

1 unit

Lemon

2 unit

Scallions

12 ounce

Red Potatoes

1 unit

Corn

10 ounce

Shrimp

(Contains: Shellfish)

½ ounce

Vidalia Onion Paste

1 tablespoon

Old Bay Seasoning

1 teaspoon

Garlic Powder

1 unit

Baby Lettuce

1.5 ounce

Buttermilk Ranch Dressing

(Contains: Eggs, Milk)

1 teaspoon

Smoked Paprika

Not included in your delivery

Salt

1 tablespoon

Cooking Oil

2 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories670 kcal

Fat32 g

Saturated Fat10 g

Carbohydrate63 g

Sugar20 g

Dietary Fiber10 g

Protein29 g

Cholesterol250 mg

Sodium2510 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Paper Towel

•Grill

•Large Bowl

•Aluminum Foil

•Medium Bowl

•Whisk

Instructions

PDF

• Preheat a well-oiled grill to medium- high heat. Wash and dry produce. • Quarter lemon; halve each wedge crosswise, removing any large seeds. Trim and thinly slice scallions, separating whites from greens. Cut potatoes into 1⁄2-inch-thick wedges. Drain corn; pat dry with paper towels. • OVEN ALTERNATIVE: Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees.

• Rinse shrimp* under cold water; pat dry with paper towels. • In a large bowl, combine shrimp, lemon pieces, scallion whites, potatoes, corn, onion paste, and a large drizzle of oil. Add Old Bay Seasoning, garlic powder, and 1⁄2 tsp salt (1 tsp for 4 servings); toss to coat.

• Cut two 18-inch-long pieces of foil (four pieces of foil for 4 servings); arrange pieces on a work surface. • Dividing evenly, arrange shrimp and veggies in center of foil. Top each with 1 TBSP butter. • Fold foil over shrimp and veggies, then cinch into packets.

• Place shrimp and veggie packets, cinched sides up, on grill. • Close lid and grill until potatoes are tender and shrimp are cooked through, 12-15 minutes. TIP: When checking for doneness, carefully open the packets with tongs—there will be steam! • OVEN ALTERNATIVE: Place shrimp and veggie packets, cinched sides up, on a baking sheet (two baking sheets for 4 servings). Roast on top rack (top and middle racks for 4) until potatoes are tender and shrimp are cooked through, 30-35 minutes.

• Meanwhile, trim and discard root end from lettuce; chop leaves into bite-size pieces. • In a medium bowl, whisk together dressing and smoked paprika. Add lettuce and scallion greens to bowl; lightly season with salt. Toss to evenly coat.

• Divide shrimp and veggie packets between plates; carefully open tops of packets. • Serve with smoky ranch salad on the side. TIP: If you like things spicy, serve with your favorite hot sauce!

Shrimp are fully cooked when internal temperature reaches 145°.