Grab the tin foil and fire up the grill for an easy twist on the traditional shrimp boil! Zatarain's® Crab Boil adds zesty flavor to this rich, buttery dish loaded with sausage, sweet potatoes, corn and more. Best part: easy cleanup!
10m
PREP TIME
18m
COOK TIME
611
CALORIES
10
INGREDIENTS
Servings: 4
Ingredients
- 1 large sweet potato, peeled and cut into 1-inch pieces
- 1/2 cup (1 stick) unsalted butter, melted, divided
- 1 pound jumbo (16 to 20 count) shrimp, deveined
-
1/2
package
Zatarain’s® Andouille Smoked Sausage, cut into 2-inch pieces
![substitution]( "substitution")
Substitutions available
- 8 ounces of your favorite andouille sausage
-
3
ears fresh
corn-on-the-cob, cut crosswise into 2-inch pieces
![substitution]( "substitution")
Substitutions available
- 8 pieces frozen mini corn-on-the-cob, thawed
- 1 large yellow onion, cut into wedges
-
2
teaspoons
Zatarain's® Preseasoned Crab Boil
![substitution]( "substitution")
Substitutions available
- Concentrated Shrimp and Crab Boil
- 4 sheets (12x12-inch each) heavy duty aluminum foil
- 2 tablespoons finely chopped fresh parsley
- 1 lemon, cut into wedges
INSTRUCTIONS
- 1 Toss potatoes with 2 tablespoons butter in a 2-quart microwavable dish. Microwave, covered, on HIGH 8 minutes or until potatoes are tender, stirring halfway through cooking.
- 2 Place potatoes, shrimp, sausage, corn and onion in large bowl. Toss with remaining butter and Crab Boil. Divide mixture evenly and arrange in center of each sheet of aluminum foil. Bring up sides of foil; double fold top and ends to tightly seal packet.
- 3 Grill over medium-high heat 10 minutes or until corn is tender and shrimp are cooked through. Sprinkle with parsley and additional Crab Boil, if desired. Garnish with lemon wedges before serving.
