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13) Shrimp boil foil packets (potato, corn, shrimp)

Print Recipe
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb small shrimp peeled and deveined
  • 2 cups baby potatoes par-cooked and halved
  • 2 ears corn cut into thirds
  • 2 tbsp butter divided
  • 1 tbsp Old Bay or seasoning salt
  • 1 lemon sliced
  • 4 large sheets heavy-duty foil
  • Salt and pepper to taste

Method
 

  1. At home, par-cook the potatoes until just tender, then spread them in a shallow container and refrigerate promptly until cold. Assemble four foil packets with the cold potatoes, corn, shrimp, butter, lemon, and seasoning.
  2. Seal the packets and keep them at 40°F (4°C) or below in an insulated cooler packed with ice or frozen gel packs; cook them the same day.
  3. At camp, set one burner to medium and heat your pot or large skillet.
  4. Place the packets in the pan, cover, and cook for 6 to 8 minutes per side, until the shrimp are opaque and reach 145°F (63°C) and the corn and potatoes are hot.
  5. Please let it rest for one minute. Then, you may open it carefully, and squeeze some extra lemon over each packet.