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Foil-Packet Shrimp Boil

Ingredients

  • 4 Yukon Gold or red-skinned potatoes (about 1 1/4 lbs.)
  • 6 tablespoons unsalted butter
  • 2 ears fresh corn, cut into 1-inch-thick pieces
  • 2 garlic cloves, thinly sliced
  • 1 tablespoon Old Bay Seasoning
  • - kosher salt
  • - ground black pepper
  • 1 lb. peeled and deveined large shrimp (no need to thaw if using frozen)
  • 1 lemon, zested and then cut into wedges
  • 1/2 cup dry white wine

Directions

  1. Preheat the grill to medium.
  2. Microwave the potatoes until softened but not fully cooked, about 5 minutes. Let cool a few minutes, then dice.
  3. Put 4 tablespoons of butter in a large microwave-safe bowl and microwave until melted. Add the potatoes, corn, garlic and Old Bay to the melted butter and toss well. Season lightly with salt and pepper.
  4. Tear off four 18-inch-long sheets of foil. Divide the vegetables among the foil sheets, piling them in the middle.
  5. Add the shrimp to the now empty bowl that was used for the veggies. Sprinkle with the lemon zest and a pinch of salt and pepper. Toss well and then add the shrimp to the vegetable piles.
  6. Drizzle 2 tablespoons of wine over each pile of vegetables and shrimp.
  7. Cut the remaining 2 tablespoons butter into 4 pieces and add a piece to each pile. Bring the short ends of the foil together and fold twice. Fold in the sides to form a packet.
  8. Grill the foil packets until the potatoes are tender and the shrimp is cooked through, about 15–20 minutes. Remove from the grill and let stand 5 minutes.
  9. Carefully open the packets. Serve with lemon wedges.

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