Louisiana “Shrimp Foil”

This is quick way to take a culinary trip to Louisiana for a shrimp boil but won’t take quite as long. This is delish!

The Soup Diva

  • 1 lb shrimp (if frozen, thaw and drain first)
  • 1 lb andouille sausage, sliced
  • 12-16 baby red potatoes, halved or quartered
  • 8 mini ears frozen corn
  • 1/2 lemon
  • 1 stick butter, cubed
  • 2 tbsp Old Bay seasoning
  • 2 tsp minced garlic
  • 1 tsp salt

Cut 4 rectangles of aluminum foil and set aside. Heat 1/2″ water and 1 tsp salt until boiling; add potatoes, then corn, and cover for 10 minutes. Remove with slotted spoon and divide equally onto foil rectangles, followed by butter cubes and garlic, then sausage and shrimp. Squeeze lemon juice over each packet and sprinkle evenly with Old Bay. Wrap each packet securely and place on baking sheet. Bake at 400 for 20 minutes. Allow to rest for 5-10 minutes before serving.

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