Louisiana Shrimp Boil

A shrimp boil is great excuse for a party in Louisiana. Make this easy version in your backyard any day. Photo credit: Julie Deily from The Little Kitchen.

Serves: Makes 6 servings.
20 mins Prep time 25 mins Cook time
20 mins Prep time
25 mins Cook time
  • Pierce potatoes with fork. Microwave on HIGH 4 to 6 minutes or until tender, turning over halfway through cooking. Let stand 5 minutes or until cool enough to handle. Halve potatoes, then cut into 1/8-inch thick slices. Remove husks and silk strands from corn. Cut each ear into 4 pieces.

  • Mix butter, lemon juice, mustard, garlic, paprika, black pepper and red pepper in large bowl. Add shrimp, corn, sausage and onion; toss to coat well.

  • Place potatoes in even layer in 13x9x3-inch disposable foil pan. Top with shrimp mixture. Arrange shrimp so that they are at the top to avoid overcooking. Cover pan tightly with foil to prevent steam from escaping.

  • Place pan on grill over medium-low heat. Close lid. Grill 20 to 25 minutes or until shrimp are pink and vegetables are tender.

Nutrition information

(Amount per serving)

  • Calories: 262Cholesterol: 154mg
  • Sodium: 467mgProtein: 20g
  • Total Fat: 10gFiber: 3g
  • Carbohydrate: 23g

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