Camping is so much fun. It not only gives us time to spend with the family and make memories, but it also gives us permission to try some great new recipes and eat without guilt. If you’re headed down south, especially to Florida, Alabama, or Mississippi, then you’re probably excited to try some new seafood recipes. Rock crab, lobster, fresh caught hogfish. Whatever you like, these all go wonderfully in a shrimp boil.
But this all sounds like it might take a lot of time, right? Wrong! What if we told you you could enjoy a hearty seafood feast in just 20 minutes! Yes, this super easy recipe comes together in just a short bit of time, yet tastes like it took hours of work.
While most seafood boils are designed for large crowds, this recipe was designed for a family that’s busy having fun and doesn’t want to spend time cooking.
Pro tip: In order for this recipe to work you need to get the smallest potatoes possible, no bigger than 1 inch in diameter.
Shrimp Boil Recipe
- Foil – Separated into individual sheets
- Corn on the cob – cut into thirds
- Sausage – Andouille is the best! It offers full flavor and the fat helps cook all of the ingredients. If you can’t find andouille then aim for chorizo.
- Large shrimp – 21/25 per pound
- Cajun seasoning
- Small potatoes washed
Before putting your packets together you’re going to want to devein and peel the shrimp. Leave the tail on. Choose shrimp that is as fresh as possible and avoid previously frozen shrimp if the package has ice crystals (this indicates previous thawing).
Lay out your foil packs and place a little of each of the ingredients in each pack. Sprinkle with cajun seasoning and then fold tightly shut.
Place on the grill for 15 minutes and wait for all that glorious goodness to cook.
Remove and enjoy!