Grilled Seafood Boil Foil Packets
20Prep Time Minutes
45Total Time Minutes
12Number of Ingredients
2 tablespoons salted butter, softened
2 teaspoons grated lemon peel
3/4 pound peeled and deveined shrimp, thawed if frozen, patted dry
1/3 pound bay scallops, foot removed, thawed if frozen, patted dry
1 tablespoon Pure Wesson® Canola Oil
3/4 teaspoon seafood seasoning blend (such as Old Bay®)
1/2 teaspoon garlic powder
1/4 teaspoon ground red pepper
PAM® Original No-Stick Cooking Spray
2 medium ears fresh sweet corn, husks removed, halved crosswise
2-1/2 cups Alexia® Oven Reds with Olive Oil, Parmesan and Roasted Garlic (2-1/2 cups = about 1/2 bag)
2 links andouille sausage, sliced (2 links = 6 ounces)
1 cup lager beer
2 tablespoons chopped fresh Italian (flat-leaf) parsley
|% Daily Value|
|Total Fat||22 g||34%|
|Saturated Fat||8 g||38%|
|Dietary Fiber||3 g||13%|
|Vitamin C||14 mg||23%|
|Vitamin A||701 iu||14%|
Preheat grill for medium-high heat. Combine butter and lemon peel in small bowl; set aside. Combine shrimp, scallops, oil, seafood seasoning, garlic powder and cayenne pepper in second bowl; toss to coat.
Place four 18x12-inch pieces of heavy aluminum foil on counter. Spray each with cooking spray. Divide and evenly place corn and potatoes on each piece of foil. Top each with some seafood mixture and andouille slices. Fold edges of foil upward; pour 1/4 cup beer into each packet. Double fold top and ends of each piece of foil, leaving space for steam to gather.
Place packets on grate; cover. Grill 15 to 20 minutes or until seafood is cooked through (145°F) and vegetables are tender. Carefully open packets. Divide lemon butter evenly and place on each piece of corn. Sprinkle each with parsley.
Packets may be baked on shallow pan in 425°F oven 25 to 30 minutes or until seafood is cooked through (145°F) and potatoes are tender.
For more heat, sprinkle additional cayenne pepper on before serving.