Foiled: Shrimp Boil Packets
/Have you ever come back from a vacation and wanted takeout for your next week of meals because going to the store to replenish your fridge is just too much? Or, how about this— have you ever been camping and wanted something other than burgers and hotdogs on the fire for dinner? I recently ran into both of these issues, only I thought about it after I had already returned from camping.
Foil packets are the answer!
Did I just stumble onto something that will revolutionize the way I cook? I just might have. This is something you can do with limited counter space, use up some of those veggies (like the ones I just picked up from my CSA share), and it has very little cleanup. After we ate our easy-to-make-easy-to-clean-up dinner, my husband asked me about how I made it, and he made some of his own requests for experimentation. I started thinking about all of the possibilities and all of the ingredients I already had on hand.
Check out this week’s Shrimp Boil Foil Packet recipe, posted below, and a new one each week this month!
*Disclaimer: When using an Instant Pot, be VERY careful. Read the directions carefully and thoroughly, and use the appliance at your own risk.
Shrimp Boil Foil Packets (Serves 4)
Photo credit: Alyssa DelSoldato
Ingredients
3 red potatoes
1 lb. shrimp, shelled and cleaned
2 sausage links of choice
2 large cobs of corn, cut in half
1 spring onion
2 tbsp olive oil
4 tbsp butter of choice, softened
1 tbsp Old Bay Seasoning
Salt & pepper
Directions
1. Clean and dice the potatoes.
2. Cut the sausage into pieces and put them into a large mixing bowl with the diced potatoes, corn and shrimp.
3. Slice the onion and toss them into the mixture.
4. Add the oil, Old Bay, salt and pepper, mixing so all of the ingredients are covered.
5. Lay out a piece of foil about the size of a cutting board. Put the mixture into the middle of each foil piece making sure to get one piece of corn and an even mixture of shrimp, potatoes, onions, and sausage.
6. Crimp the edges of the foil so that the packet is fully sealed.
7. Put one cup of water in the Instant Pot with the trivet on top. Layer the packets on top of the trivet (they can be on top of each other).
8. Seal the Instant Pot and make sure the pressure valve is sealed. Set to High Pressure/Manual for 5 minutes. Let the pressure naturally come down. Once the pin is fully down, if is safe to open the lid.
9. Remove the foil packets with tongs or something similar. Place each on a plate and open the foil to vent— careful, the food will be very hot! Once the food cools a little, go ahead and dig in!
The best thing about these foil packets is that it’s so easy to clean up. Now imagine you’re camping— throw some of these packets over the fire! You just need to check on them from time to time to make sure they aren’t burning.
If you don’t have an Instant Pot, all of these recipes can be made in the oven, too. I would say just set the oven to between 350 and 375 degrees F and cook them for the amount of time you usually cook the type of meat you’re using. You can even throw these on the grill in your yard! I’m really looking forward to experimenting with all of these different foil options!
What ingredients will you try in your foil packets?
Share your comments at the bottom of the page.
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Craving salty, crunchy snacks but don’t want chips? A quick grab-and-go breakfast? Seed Bark is the answer!