Low country boils are a specific type of seafood boil popular in the low country of South Carolina. These boils traditionally include shrimp as the key ingredient along with potatoes, corn and sausage – along with plenty of seasonings. While typically cooked in one large pot, this healthier variation allows you to enjoy the flavors of this boil in individual foil packets that can be cooked on the grill or in the oven.
With both shrimp and turkey sausage, these packets are hearty and high protein. Each packet is seasoned with a margarine-based marinade that is packed with flavor including paprika and celery salt – flavors typically found in seafood boils, cayenne for some heat, aromatic spices like cinnamon, nutmeg and ginger. The foil packets help prevent your food from drying out while trapping in all the flavors during the cooking process.
This recipe is perfect for any time of year – for your next summer party or even when the weather isn’t nice enough to grill out.
Low Country Boil In Foil Packets Recipe
Download the full recipe.
Yield: 4 servings
Ingredients:
1 pound petite or small red potatoes
2 Tablespoons margarine, melted
1/4 teaspoon celery salt
2 teaspoons celery seed
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon mustard powder
Pinch nutmeg
Pinch cinnamon
Pinch ginger
3 scallions, sliced thin, white bulb and greens separated
8 ounces extra-large shrimp (about 12)
4 ears corn, husks removed, cut into thirds
4 ounces turkey sausage links, cut into quarters
2 Tablespoons parsley, chopped
4 lemon wedges
Directions:
Bring a pot of water to a boil and boil potatoes for 8 minutes or until slightly tender but not completely cooked. Drain potatoes and allow to cool.
In a small bowl, mix together melted margarine, celery salt, celery seed, paprika, cayenne pepper, mustard powder, nutmeg, cinnamon, ginger and whites of green onion.
Place potatoes, shrimp, corn cobs and turkey links in a large bowl. Drizzle with margarine mixture and toss to combine.
For each of the four grill packets, place a 16-inch-long sheet of heavy-duty foil on counter. Divide the shrimp mixture evenly between the 4 foil sheets. Fold the foil over to cover the food, then fold the edges together to seal into packets.
Preheat a gas or charcoal grill to medium high. Place the packets on the grill, cover and cook for 15 to 20 minutes until the shrimp are opaque and cooked through. (Alternately, you can cook them on a rack in the oven at 375 degrees F for 30 to 40 minutes). Open the packets carefully and garnish each serving with an equal amount of scallion greens, parsley and a lemon wedge.
Nutritional information per serving: 405 calories; 12 grams fat; 2.5 grams saturated fat; 100 mg cholesterol; 450 mg sodium; 58 grams carbohydrates; 7 grams fiber; 27 grams protein
Looking for more nutrition advice and want to make an appointment with a registered dietitian? Call 1-855-434-5483 or visit Nutrition Services on henryford.com.
