Recipe

Enjoy a classic shrimp boil at home or at the campground with our Make-Ahead Shrimp Packs! Prep ahead for a quick and delicious meal of shrimp, local Andouille sausage, and summer vegetables. Customize with your favorite vegetables and spice heat level. Don't have a grill? No problem, we have oven instructions too.

Serves: 6

Ingredients:

• 1 -2 lbs Large shrimp — peeled and deveined, rinsed and patted dry
• 8-14 ounces Walnut Creek Andouille Roped Sausage, thinly sliced into 1/4-inch rounds
• 1 Zucchini, sliced into 1/4 inch-thick rounds
• 1 lb Petite Red Potatoes, quartered
• 2 Ears of Corn on the Cob, husked and cut into 1-inch pieces, then halved
• 1 Red Bell Pepper, cut into 1" sections
• 1 Bunch Asparagus, chopped in half
• 16 Tbsp Butter, divided and melted
• 1/2 Tbsp Acme Fresh Market Cajun Rub
• 1/2 Tbsp Acme Fresh Market Creole Seasoning
• 2 tsp Acme Fresh Market  Seafood Seasoning
• 1 Tbsp Seasoning Salt
• Pepper to taste
• Chopped Fresh Parsley, optional
• Lemon wedges, optional
• Heavy Duty Aluminum Foil
  

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Instructions:

1. Boil corn and potatoes for 8 minutes. Drain and set aside.
2. In a large bowl, place the shrimp and sausage.  Add the 4 Tbsp melted butter, Cajun Rub, and Seafood Seasoning. Toss to combine.
3. In another large bowl, place zucchini, potatoes, corn, bell pepper, and asparagus. Add the 4 Tbsp melted butter, Creole seasoning, pepper and seasoning salt. Toss to combine.
4. Cut 6 large (about 18x12-inch) pieces of heavy duty aluminum foil and place on counter.
5. Mound the shrimp and sausage mixture in the center of each foil piece, dividing it evenly between the 6.
6. Mound the vegetable mixture in center of foil, dividing it evenly between the 6.   
7. Bring the long edges to the center, then fold them over each other to make a seam in the center. Bring up the sides. Fold in the edges to seal. Avoid wrapping too tight to allow air circulation
8. To grill the packets, preheat an outdoor grill to medium high 400°. To bake, preheat the oven to 400°.
9. Cook the packets on a preheated grill over medium-high heat for 8 minutes on one side, then flip and cook another 6 minutes on the second side, until the shrimp is cooked through and the vegetables are tender.
10. To bake, place foil packs on a lined large baking sheet and bake for 8 minutes, flip and bake another 6 minutes.
11. While packets are cooking, melt remaining 8 Tbsp butter in a medium sauce pan over medium-high heat. Continue stirring  over medium heat for 3-4 minutes until color changes from pale yellow to a golden amber.
12. Carefully remove shrimp foil packets from the grill or oven. Open foil packs and drizzle with melted butter. Top with chopped parsley and lemon wedges.