Baked Shrimp Boil for Two
This do-ahead meal can be prepped up to the point where the shrimp are added. When ready to serve, add the shrimp and reheat for 5-10 minutes. It’s such an easy meal for guests that we once scaled it up for a birthday party for 30 guests!
¾ lb. parboiled baby potatoes
2 ears corn, broken in half
8 oz. cooked andouille or other spicy sausage, cut into 4 pieces
2 oz. (4 Tbs) Aux Délices des Bois Dockside Butter*
Salt and pepper
1 lb. raw Gulf shrimp
Preheat oven to 375°F.
Lay out 2 long pieces of aluminum foil. Fold in half widthwise to create an eventual pouch. Brush foil with Duck Fat.
For each pouch: Place half the potatoes, corn, sausage on foil. Top with 1 Tbs. Dockside Butter, salt and pepper.
Fold up the pouches tightly. Set on a baking sheet and cook for 20 minutes. When the potatoes are fork-tender, add the shrimp and remaining Dockside Butter. Cook another 5-7 minutes until shrimp is done.
Let guests open the pouches all at the same time. Be sure to inhale!
*Try this recipe with Aux Délices des Bois Lemon Herb Garlic Butter for a lemony version.
