Oven and Foil Shrimp Boil

Oven and Foil Shrimp Boil

Before the year started I set a goal for myself to travel to one new domestic city this year and one international country. So far, so bad. BUT it’s only July (depending on how you look at it), so there’s still some time left. For my next domestic trip, I’m #dying to head to New Orleans for a weekend to eat, tour the cemeteries, eat beignets, and hold an alligator. That’s right, when I dream, I DREAM BIG. So, as my mother would say, I “got a wild hair” this week and decided to make some shrimp boil filled with plenty of garlic, cayenne, black pepper and buttah. But, since city-living means that you don’t have a barbecue or a pit of sand to bury a shrimp boil in, I settled for my oven and probably four feet worth of foil to cook this shrimp boil.

Oven and Foil Shrimp Boil 
Ingredients (serves 2) 

1 lb. large shrimp, deveined
2 ears of corn, cut into six pieces
3 spicy sausages (pork or chicken, up to you)
1/2 tbsp. garlic powder
1/2 tbsp. onion powder
2 tsp. cracked black pepper
1 tbsp. cayenne pepper
2 tsp. kosher salt
2 tbsp. unsalted butter
4 cloves garlic, minced
4 red potatoes, sliced
1 bunch green onions, sliced
3 tbsp. olive oil
2 lemons, sliced
3 sprigs, fresh thyme

Oven and Foil Shrimp Boil

1. Preheat your oven to 420 degrees. In a small bowl, mix the garlic powder, onion powder, salt, and cayenne together—this will be your spice rub for your shrimp.

2. In a non-reactive bowl, pour in your olive oil, minced garlic, spices and shrimp together. Cover and let marinate for an hour unrefrigerated or up to 3 hours in the fridge.

3. Meanwhile, rip off four sheets of foil to make two foil packets. Drop in the butter, thyme and potatoes and pop into the oven for 15 minutes. Once your shrimp is done marinating, put everything else into the foil packets and cook for 20 minutes or until the shrimp is bright pink.

4. Drizzle with hot honey, more butter and enjoy!

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