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SALT & PREPPY

Charlotte Park

Seafood

Sam Adams Shrimp Boil

Sam Adams Shrimp Boil
2016-05-01 17:40:02
Serves 4
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. 1 1/2 pounds baby Red skin potatoes, halved
  2. 1 large red onion, cut into wedges
  3. 3 tablespoons butter
  4. 1 12 ounce bottle beer, I used Sam Adams Summer Ale
  5. 1 1/2 lbs shrimp, peeled and deveined
  6. 3/4 teaspoon Old Bay Seasoning
  7. 1/4 cup fresh parsley, chopped
Instructions
  1. Preheat the grill to medium-high. Lay two sheets of aluminum foil on top of each other. Fold the sides up to form a bowl. Put the potatoes and onion wedges in the center. Dot with two tablespoons butter and sprinkle with 1/2 teaspoon salt. Pour 2/3 of the beer on top. Lay another sheet of foil on top and crimp the edges to seal. Set the packet on the grill and cover, cooking until potatoes are tender, 20-25 minutes. Meanwhile, make another pouch for the shrimp by laying two sheets of aluminum foil on top of each other, folding the sides to form a bowl. Add the shrimp to the middle and dot with remaining tablespoon of butter. Sprinkle the Old Bay seasoning on top and pour remaining 1/3 of beer. Lay another sheet of foil on top and crimp the edges to seal. When the vegetables are almost done, add the shrimp packet to the grill. Cover and cook until the shrimp are pink, 6-8 minutes. Serve the shrimp and vegetables in bowls with the cooking liquid from the packets. Season with salt before serving!
Adapted from Food Network Magazine
Adapted from Food Network Magazine
SALT & PREPPY https://www.saltandpreppy.com/

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