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Shrimp Boil Hobo Packs

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La Belle Cuisine

Shrimp Boil Hobo Packs
Food & Wine 2007
Recipe by Melissa Rubel Jacobson

Food & Wine - One Year Subscription

"A classic Southern shrimp boil involves cooking a kettle of shrimp,
corn and sausage with pickling spices, notably bay leaf, cloves and
mustard seed. Here, all the ingredients are tucked inside foil packets,
seasoned with Old Bay and cooked right on the grill."

Total Time: 30 min
Servings: 4
Staff Favorite

  24 shelled and deveined large shrimp
(about 1 1/4 pounds)
16 mussels (about 10 ounces), scrubbed
6 ounces kielbasa [or andouille],
sliced 1/2 inch thick
1 large ear of corn, shucked and
cut into 8 rounds
4 thyme sprigs
1 1/2 tablespoons unsalted butter,
cut into 4 pieces
Old Bay seasoning [Feel free to substitute
Zatarain's or Creole Seafood Seasoning,
if you prefer.]
1/4 cup dry white wine
1/4 cup water

Light a grill. Lay four 24-by-18-inch sheets of heavy-duty foil on a
work surface. Fold each sheet in half crosswise. On the lower half of
each sheet, arrange the seafood, kielbasa, corn, thyme and butter;
season with Old Bay [or other seafood seasoning of your choice].
Fold the top half of each sheet over the bottom half and seal tightly
on 2 sides. Into each packet, pour 1 tablespoon each of wine and
water; seal tightly.
Grill the packets on the grate over moderately high heat, turning
once, until puffed, about 10 minutes. Cut open each packet, pour
the contents into bowls and serve. [Don't forget the French bread!]

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