Chile Margarita Tinfoil Shrimp Boil
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Modern American
Cook Time
30 minutes
Summer just got really tasty. You're welcome. There's nothingeasier than making hobo pouches for the grill. A drizzle of olive oil, a bunch of protein, veggies and some sort of seasoning is about all that's required. Seal it up, grill it and devour. It's one-pot cooking at it's best (and easiest). Our recipe for Tinfoil Shrimp Boil is easy to multiply if you're having a bunch of people over. Just load up the grill with packets and BOOM...dinner is served. Ok, now you know what I'm talking about. Let's get to the recipe. Happy grilling!
Author: Spiceology
Ingredients
- 2 ears corn, quartered
- 1 zucchini, cut into rounds
- 4 red potatoes, quartered
- 1 lb. Shrimp, 21-25 deveined/shell removed
- 12 oz Andouille sausage, cut into rounds
-
1/4 cup Chile Margarita
- 4 tablespoons olive oil
- Salt & black pepper, to taste
- Heavy-Duty Aluminum foil
Directions
- Fire up your grill of choice.Place corn quarters, zucchini rounds, potato quarters, shrimp & andouille sausage rounds into a medium to large mixing bowl, sprinkle with Chile Margarita spice rub, olive oil, salt & pepper and toss to coat.
- Rip 4 pieces of tin foil (make them big enough to fold top and bottom edges can be folded to each other over the top of your ingredients).
Evenly distribute your mixing bowl ingredients onto the center part of your 4 tinfoil pieces. Fold the top and bottom halves of the tinfoil up over your ingredients and pull to center of the and fold a tight seam so no steam will escape from pouch while cooking.
Fold the remaining ends up tightly.
Place the foil packets on your grill and cook for 12-15 minutes, moving them around if flames are too hot.
- Remove from the grill, peel them open and devour!
