Shrimp and Scallop Boil in Foil Packets

This Shrimp and Scallop Boil in Foil Packets is something we’ve been playing around with all summer. I really like to put a packet or two on the grill, and once they’re done cooking, everyone just stands around nibbling on the shrimp and scallops. It makes an easy-going dinner party.

We’ll often do some simple grilled veggies (like red peppers, zucchini, and onion slices) at the same time and maybe have some slices of bread toasted up to help soak up all the juices. It’s a very casual way to eat, and everyone loves it.

We cooked up a whole bunch of shrimp and scallops once by using one of those disposable foil trays. Just cover the tray tightly with foil, and you can cook up a whole bunch for a big party all at once.

I’ve given some detailed pics on the easiest way I’ve found to make the foil packets; you’ll find them lower on the post.

The seafood itself is simply divine! Take it off the grill just as it turns pink, and it’s perfectly cooked and tender! It has a nice spiciness to it, not overpowering at all. And that cooking liquid is awesome!

Happy Eating!

Take a large wide-mouthed bowl and place a piece of aluminum foil over the top.

Gently press the foil down into the bowl, working it in so as not to tear it.

Place the shrimp and scallops into the foil

Next, pour the liquid over the top, and gently mix the seafood to cover

Seal the foil into a packet by first gathering the long sides, leaving room for steam, and folding them over twice to seal in all the juices

Next roll up the short sides a couple of times

Now you should be able to take your packet out of the bowl without having any juices spill out. If you do have a tear in the foil, simply double wrap the packet

And, onto the grill they go!

Shrimp and Scallop Boil in Foil Packets Recipe

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Shrimp and Scallop Boil in Foil Packets

Servings 1

Author Debi

Ingredients

• Juice of 1 lemon
• 2 tablespoons olive oil
• 2 tablespoons Worcestershire sauce
• 1 teaspoon ground garlic or 4 cloves fresh garlic minced
• ½ teaspoon coarse kosher salt
• 1 teaspoon coarse ground black pepper
• 2 tablespoons Sriracha Rooster Sauce, or your favorite hot sauce
• ½ cup vegetable fish, or chicken broth, homemade preferred
• 8-9 Jumbo Shrimp* deveined, shelled, and tail removed
• 3-4 colossal Scallops**

Instructions

1. In a small dish or 2-cup glass measuring cup, mix the first 8 ingredients (lemon juice through broth). Set aside.
2. Place heavy-duty foil in a dish to help hold the food in. Place the shrimp and scallops in the foil, and pour the sauce over the top. Seal the foil into a packet by first gathering the long sides, leaving room for steam, and folding them over twice to seal in all the juices. Next roll up the short sides a couple of times (see photos for visual aids).
3. Preheat the grill and place foil packets on for about 8 minutes, carefully open packets to look in and see if all shrimp have turned pink and are no longer grey. Don’t overcook, as shrimp will continue to cook after they have been removed from the grill.

Recipe Notes

*Shrimp: We usually get 21/25 per pound. This number is called the count of the shrimp, and it tells you how many individual shrimp there are in one pound of shrimp. It's read as “21 to 25 shrimp per pound”, so the smaller the number, the bigger the shrimp. Get big shrimp for this dish!
** Scallops: You'll want to get the large scallops for this dish as well. I tried it once with the petite scallops, and they just got lost in the cooking liquid. Bigger scallops will also be more tender after cooking this way.

Adapted from My Buf-a-Que Shrimp