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Grilled Seafood Boil Foil Packets
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Recipe - Stillwater Wine & Spirits
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Grilled Seafood Boil Foil Packets
Prep Time45 Minutes
Servings4
Cook Time45 Minutes
Ingredients
2 tablespoons salted butter, softened
2 teaspoons grated lemon peel
3/4 pound peeled and deveined shrimp, thawed if frozen, patted dry
1/3 pound bay scallops, foot removed, thawed if frozen, patted dry
1 pound Pier 33 Mussels
3/4 teaspoon Old Bay® seafood seasoning blend
1 tablespoon Pure Wesson® Canola Oil
1/2 teaspoon garlic powder
1/4 teaspoon ground red pepper
PAM® Original No-Stick Cooking Spray
2 medium ears Essential Everyday Corn on the Cob, husks removed, halved crosswise
1.5 bag Little Potato Company potatoes
2 links Johnsonville Andouille Sausage, sliced
1 cup lager beer
2 flat-leaf tablespoons chopped fresh Italian parsley
Directions
  1. Preheat grill for medium-high heat. Combine butter and lemon peel in small bowl; set aside. Combine shrimp, scallops, mussels, oil, seafood seasoning, garlic powder and cayenne pepper in second bowl; toss to coat
  2. Place four 18x12-inch pieces of heavy aluminum foil on counter. Spray each with cooking spray. Divide and evenly place corn and potatoes on each piece of foil. Top each with some seafood mixture and andouille slices. Fold edges of foil upward; pour 1/4 cup beer into each packet. Double fold top and ends of each piece of foil, leaving space for steam to gather
  3. Place packets on grate; cover. Grill 15 to 20 minutes or until seafood is cooked through (145°F) and vegetables are tender. Carefully open packets. Divide lemon butter evenly and place on each piece of corn. Sprinkle each with parsley.
45 minutes
Prep Time
45 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
2 tablespoons salted butter, softened
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Age restricted item
Bread & Butter Chardonnay, 750 Millilitre
$15.99$0.02/ml
2 teaspoons grated lemon peel
Not Available
3/4 pound peeled and deveined shrimp, thawed if frozen, patted dry
Not Available
1/3 pound bay scallops, foot removed, thawed if frozen, patted dry
Not Available
1 pound Pier 33 Mussels
Not Available
3/4 teaspoon Old Bay® seafood seasoning blend
Not Available
1 tablespoon Pure Wesson® Canola Oil
Not Available
1/2 teaspoon garlic powder
Not Available
1/4 teaspoon ground red pepper
Not Available
PAM® Original No-Stick Cooking Spray
Not Available
2 medium ears Essential Everyday Corn on the Cob, husks removed, halved crosswise
Not Available
1.5 bag Little Potato Company potatoes
Not Available
2 links Johnsonville Andouille Sausage, sliced
Not Available
1 cup lager beer
Not Available
2 flat-leaf tablespoons chopped fresh Italian parsley
Not Available

Directions

  1. Preheat grill for medium-high heat. Combine butter and lemon peel in small bowl; set aside. Combine shrimp, scallops, mussels, oil, seafood seasoning, garlic powder and cayenne pepper in second bowl; toss to coat
  2. Place four 18x12-inch pieces of heavy aluminum foil on counter. Spray each with cooking spray. Divide and evenly place corn and potatoes on each piece of foil. Top each with some seafood mixture and andouille slices. Fold edges of foil upward; pour 1/4 cup beer into each packet. Double fold top and ends of each piece of foil, leaving space for steam to gather
  3. Place packets on grate; cover. Grill 15 to 20 minutes or until seafood is cooked through (145°F) and vegetables are tender. Carefully open packets. Divide lemon butter evenly and place on each piece of corn. Sprinkle each with parsley.