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Mini Shrimp Boil Recipe

Mini Shrimp Boil Recipe is easy and delicious



When I relocated to the Midwest over a decade later, I was tasked with bringing a taste of my home to a local neighborhood cookout. So I decided to replicate the seafood boil. There is always a wonderful feeling of comfort and love whenever I get a chance to go back and visit.


When I can't, I like to feed my nostalgia monster with this recipe. The mini Shrimp boil recipe is perfect for singles or for a party.

Let me know how yours turned out in the comments!


Mini Shrimp Boil Recipe



Ingredients

  • 1 POUND OF SHRIMP

  • 1 PACKAGE OF HILLSHIRE FARM SAUSAGE

  • 1 SMALL LEMON

  • 1 SMALL WHITE ONION (SLICED)

  • 2 GARLIC CLOVES (MINCED)

  • 1 TABLESPOON CAJUN SEASONING

  • 1/4 TEASPOON OF SHRIMP/CRAB BOIL

  • 1 STICK OF BUTTER (SLICED)

  • 1-3 EARS OF CORN

  • 1/4 CUP OF PARSLEY MINCED

  • 1 BOX OF MINUTE RICE (or rice of your choice)

  • *OPTIONAL INGREDIENT (NEW POTATOES-CUBED


Cooking Directions


  1. Take aluminum foil and make individual squares about 6-8. Set aside.

  2. Cut and divide the ears of corn into 12-16 pieces.

  3. Slice sausage into medallions.

  4. Cut the lemon in half and slice the other half, setting the unused lemon aside. On the foil square place a few medallions of sausage, 3-5 pieces of shrimp, some sliced onion, minced garlic, and 2 pieces of corn, Then one slice of lemon, top with 1-2 slices of butter and 1/4 teaspoon of parsley. Squeeze a little lemon juice. Close. Put on the tray.

  5. Repeat until the aluminum squares are gone. If you have any remaining cook on low, on the stovetop.

  6. Space out foil pouches evenly on the tray. Bake at 425 degrees F for 15-18 minutes.

  7. Serve over rice.


How It Turned Out



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