Healthy Recipe
Eating Right Never Tasted So Good! SHRIMP BOIL-STYLE DINNER
SERVINGS: 4 • PREP TIME: 30 MINUTES • COOK TIME: 45 MINUTES
INGREDIENTS: • 1 pound fresh or frozen large shrimp in shells • 1 pound tiny new potatoes, quartered • 2 small fresh ears of corn, husked and cut into 1½- to 3-inch-long pieces • 3 ounces cooked kielbasa or andouille sausage, coarsely chopped
• ¾ teaspoon Old Bay Seasoning or 1½ teaspoons reduced-sodium Old Bay Seasoning • 1 lemon, cut into wedges • 2 tablespoons chopped fresh parsley
DIRECTIONS: 1. Thaw shrimp, if frozen. Peel and devein the shrimp, leaving the tails intact. Rinse the shrimp; pat dry with paper towels. Set aside. Cook potatoes in a large covered saucepan in a small amount of boiling water for 6 minutes. Add corn; cook for 6 minutes more. Drain; set aside. Tear off four 24x18-inch pieces of heavy-duty foil. Fold each in half to make an 18x12-inch rectangle. 2. Divide the shrimp, potatoes, corn, and sausage among foil rectangles. Sprinkle with seasoning. For each packet, bring up two opposite edges of the foil and seal with a double fold. Fold remaining ends to completely enclose the food, allowing space for steam to build. 3. For a charcoal grill, grill foil packets on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until the shrimp turn opaque and the vegetables are tender, carefully opening packets to check doneness. (For a gas grill, preheat grill. Reduce heat to medium. Place the foil packets on grill rack over heat. Cover and grill as above.)
4. Serve with lemon wedges and sprinkle with parsley.
• Variation: Oven Method: Preheat oven to 350ºF. Prepare as directed through Step 2. Bake the foil packets directly on the oven rack for 12 to 15 minutes or until the shrimp turn opaque and the vegetables are tender, carefully opening the packets to check doneness. Serve as directed in Step 4.
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