shrimp

Low Country Boil Packets

I named this blog post and recipe, Low Country Boil Packets but in reality it should be Low  Country Foil Packets because, well, these are cooked in foil packets on the grill. Yes, on the grill. No need to pull out the outdoor cooker and make a ton of food if you don’t need to although that’s always fun to do if you are having quite a few guests for dinner. But if not, this is definitely a great alternative.

And what a perfect thing for single people or those cooking for two! It’s just perfect. Just use the amount of ingredients you need for the foil packets and save the remaining ingredients for another day. Or invite a couple of friends over to enjoy dinner with you!

I put the shrimp in frozen but everything else is fresh and thinly sliced, as you can see in the photo. It all cooks and the flavors meld so nicely in the foil packet! You can add more spice if you want or less if that suits you better. It’s very easy to individualize each packet for the person.

Just a perfect meal anytime of year but especially during the summer months. It’s quick and easy and fool proof. Try it and let me know what you think!

Bon appétit!

Low Country Boil Packets
 
Prep time
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Author:
Recipe type: Mains
Serves: 4
Ingredients
  • 1½ lb. large Shrimp, peeled and deveined
  • 2 cloves Garlic, minced
  • 2 Smoked Andouille Sausages, thinly sliced
  • 2 ears Corn, each cut crosswise into 4 pieces
  • 1 lb. Red Potatoes, chopped into 1-in pieces
  • 2 tbsp. EV Olive Oil
  • 1 tbsp. Old Bay Seasoning
  • 1 Lemon, sliced into thin wedges
  • 4 tablespoons Butter
  • Kosher salt
  • Freshly ground Black Pepper
  • 2 tablespoons chopped fresh Parsley Leaves
Instructions
  1. Preheat grill over high heat.
  2. Cut 4 sheets of foil about 12 inches long. Divide shrimp, garlic, sausage, corn, and potatoes evenly over the foil sheets. Drizzle with olive oil. Add the Old Bay seasoning and season to taste with salt and pepper. Toss gently to combine. Top each mixture with parsley, lemon and a tablespoon of butter each.
  3. Fold the foil packets crosswise over the shrimp boil mixture to completely cover the food. Roll the top and bottom edges to seal them closed.
  4. Place foil packets on the grill and cook until just cooked through, about 10-15 minutes.
  5. Serve immediately.
Nutrition Information
Serving size: 1 Calories: 540 Fat: 26g Saturated fat: 8g Unsaturated fat: 8g Carbohydrates: 35g Sugar: 4g Sodium: 1120mg Fiber: 4g Protein: 40g Cholesterol: 230mg

 

Chitty Chitty Bang Bang

For those of us old enough to remember, that title refers to an old film from the late 60’s starring Dick Van Dyke. I’m not really that old, I’ve just heard about this movie from others along the way (wink, wink).

A hapless inventor finally finds success with a flying car, which a dictator from a foreign government sets out to take for himself.

Every time I hear the name of this recipe, it reminds me of that movie for no particular reason except that “Bang Bang” is in the titles of both.  I agree, it’s a far fetched connection but you gotta admit it’s there and, well, that’s just how my brain works!

Oddly enough, I’ve never even had this dish at Bonefish Grill, which is the restaurant that has made it famous, but I have to say I’ve made it a few times here at home and absolutely love it.  It’s not exactly as they serve it, I’ve been told, but I am quite ecstatic with my version.

It’s really tasty and really addictive. Yes, I now crave Bang Bang Shrimp!  It’s definitely worth a try.

Bon appétit!

Chitty Chitty Bang Bang
 
Prep time
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Total time
 
Author:
Recipe type: Mains
Ingredients
  • 1 lb shrimp, shelled and deveined (leave tails on)
  • ½ cup mayonnaise
  • ¼ cup Thai sweet chili sauce
  • 3 -5 drops hot chili sauce, just a few drops
  • ½-3/4 cup cornstarch
  • 1 egg, beaten
  • ½-3/4 cup Panko crumbs
  • Green onions, chopped
  • vegetable oil for frying
Instructions
  1. To make the sauce, mix mayonnaise, sweet chili sauce, and hot chili sauce until well blended. Set aside.
  2. While oil is heating, dredge shrimp in cornstarch, then dip in beaten egg, then dredge again in Panko crumbs.
  3. Fry shrimp, in batches if needed, until golden brown. Drain on paper towel lined plate.
  4. Toss in Bang Bang sauce. Plate on bed of lettuce, sprinkled with chopped green onions.
Nutrition Information
Serving size: 6-7 shrimp Calories: 274 Fat: 11g Saturated fat: 1.5g Carbohydrates: 26g Sugar: 3.7g Sodium: 1085mg Fiber: 1.1g Protein: 16.1g Cholesterol: 150.5mg

 

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