Cajun Shrimp Boil

Jul 04, 2019 | BBQ & Grilled, Kid-friendly | By Jane Majerus

Description

Camp-friendly and fun for all. This one-pot meal features succulent shrimp, red potatoes and corn on the cob steamed together in fragrant, savory Cajun spices, garlic and lemon. Easy to prepare, simple to cook and quick to clean up. All camp meal musts! Cook on the grill or over a campfire... Summer never tasted so good.

Summary

Recipe Level

Easy

Cooking Time

0:45

Servings

4

Recipe rate

Rate Recipe

4.33/5

out of 3

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Ingredients

  • 1 lb Aqua Star Raw Easy-Peel Shrimp, frozen & rinsed
  • 1 Tbsp Cajun spice blend
  • ¼ tsp salt
  • 4 garlic cloves, whole
  • 1 lemon, quartered
  • 2 ears corn on the cob, halved
  • Tabasco
  • 4 Tbsp water
  • Optional: ½ cup butter, melted for serving

To make

Instructions

Take 2 large pieces of tin foil (about 14 inches long) and place one on top of the other in an X pattern making sure the middles are over lapping. Repeat 4 times to make 4 pouches. In a large bowl mix together shrimp, diced potatoes, Cajun spice blend and salt. Place ¼ of the shrimp potato mix, 1 garlic clove, ¼ of the lemon, and ½ corn cobb into the middle of each foil X. Fold up the sides of each foil X and make into pouches but leave slightly open and add in 1 TBSP water and Tabasco to taste. Fold up the pouches and close completely. Keep pouches refrigerated or in a cold cooler with ice until ready to use. To cook the pouches, place on a rack over a campfire or a grill set to Medium heat, keeping the foil completely closed to create steam. Cook for 25-35 minutes or until shrimp reach an internal temperature of 165°F and potatoes are tender.

Serving Suggestions

Add Louisiana Hot Sauce or hot sauce of your choice for an extra kick. The smaller the potatoes are diced, the faster the pouches will cook.