Twins Judy & Joy: Shrimp is savory summer treat
There are many tasty ways to cook shrimp. Yes, shrimp can be a great source of the antioxidant and anti-inflammatory carotenoid nutrient astaxanthin. But besides that, they taste good! Shrimp Boil Pockets are ideal for summer!
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Shrimp Ball Pockets
1 pound shrimp, peeled and deveined
2 ears of corn on the cob, husked
½ pound turkey sausage, 1/2 inch chunks
1 inch cubes mango, pineapple, optional
1 pound baby potatoes
1-2 tablespoons old bay seasoning
salt and pepper, to taste
1/2-1 teaspoon each garlic & onion powder
3 teaspoons minced garlic
juice of ½ lemon
4 tablespoons melted butter
chopped fresh parsley, garnish
lemon wedges, garnish
- Chop corn into 1 1/2 inch cubes and then in half again. Chop potatoes into 2 inch pieces. Boil corn and potatoes for 10 minutes. Drain and set aside.
- In a large bowl combine shrimp, sausage, corn, and potatoes and fruit if using. Stir together melted butter, Old Bay seasoning, garlic, juice from half a lemon, and salt and pepper and dry spices if using and pour over shrimp mixture. Stir to coat.
- If using a cast iron skillet, line with a large sheet of foil and pour shrimp mixture into the foil lined pan. Seal foil to make a pocket and place onto grill. Close grill cover and cook for 20 minutes or until shrimp are pink.
- Alternately, you can bake the packets at 400 degrees in the oven for 15-20 minutes until the shrimp are pink and fully cooked.
Serve shrimp boil packs topped with chopped parsley, lemon wedges or any other fresh herbs your family enjoys!