Serves 4
30 min
Shrimp Boil Hobo Packs
Recipe GLPR16be562d7a3600
Individual foil-wrapped packets loaded with succulent large shrimp, fresh mussels, smoky kielbasa, and sweet corn rounds, steamed together with white wine, butter, and aromatic thyme until tender and infused with Old Bay seasoning. Open at the table for an interactive, restaurant-quality seafood feast.
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Ingredients
24 Large shrimp, shelled and deveined
16 Fresh mussels, scrubbed
6 ounces Kielbasa, sliced 1/2 inch thick
1 large ear Fresh corn on the cob, shucked and cut into 8 rounds
4 Fresh thyme sprigs
1½ tablespoons Unsalted butter, cut into small pieces
Old Bay seasoning
¼ cup Dry white wine
¼ cup Water
Directions
Preheat oven to 400°F. Tear off four large pieces of heavy-duty aluminum foil (about 12 by 18 inches each) and place on a work surface, shiny side down.
Divide the kielbasa slices evenly among the four foil sheets, arranging them in the center of each piece.
Divide the corn rounds among the packets, nestling them among the kielbasa.
Distribute 6 shrimp evenly to each packet, arranging them over the kielbasa and corn.
Place 4 mussels in each packet. Discard any mussels with cracked or open shells that do not close when tapped.
Top each packet with 1 thyme sprig and 1 piece of butter (approximately 1/8 tablespoon per packet).
Drizzle each packet with 1 tablespoon of white wine and 1 tablespoon of water.
Season each packet generously with Old Bay seasoning, distributing it evenly over the seafood and vegetables.
Fold the foil over the ingredients to create a sealed packet, crimping the edges tightly to trap steam. Leave enough room inside for the packets to inflate as they cook.
Place packets on a baking sheet and transfer to the preheated 400°F oven for 12 to 15 minutes, until the shrimp are opaque and firm (internally 145°F if using a thermometer), the corn is tender, and the mussels have opened.
Carefully remove packets from the oven and let rest for 2 minutes. Discard any mussels that did not open during cooking. Using scissors or a knife, carefully open each packet at the table, being cautious of escaping steam.
Serve hot directly in the foil, allowing diners to enjoy the aromatic broth that has accumulated at the bottom of each packet.
