Shrimp Boil Pockets

Shrimp Boil Pockets


  • 1 1/2 lb. large shrimp, peeled and deveined with tail on
  • 2 cloves garlic, minced
  • 1 package smoked andouille sausage, thinly sliced
  • 2 ears corn, sliced in one inch sections (to ensure that they cook properly)
  • 1 pound baby red potatoes, halved
  • 2 tbsp. extra-virgin olive oil
  • Cajun Lee Spice Blend, to taste
  • 1 lemon, sliced into thin wedges
  • 4 tbsp. butter
  • Salt, if desired
  • 2 tbsp. chopped fresh parsley leaves


  1. Preheat grill over high heat.
  2. Cut 4 sheets of foil about 12 inches long. Divide shrimp, garlic, sausage, corn, and potatoes evenly over the foil sheets. Drizzle with olive oil. Add the Cajun Lee Spice Blend and salt, if desired. Toss gently to combine. Top each mixture with parsley, lemon and a tablespoon of butter each.
  3. Fold the foil packets crosswise over the shrimp boil mixture to completely cover the food. Roll the top and bottom edges to seal them closed.
  4. Place foil packets on the grill and cook until just cooked through, about 10-15 minutes.
  5. Serve immediately.

*This can also be baked for 15-17 minutes at 425 degrees F.

Cajun Lee