Monday, August 8, 2016

Road Trip

So my husband surprised me last week with a road trip.  We went to San Antonio and had dinner and stayed in a hotel on the Riverwalk.  The next day we got up and drove to Wimberley, Texas, where he had rented a house with a pool on a river.  It was fantastic!  We went to an olive tree farm where we sampled fresh olive oil, which is really kind of strange to drink by itself.  We visited a place called Jacob's Well which is a deep little natural pool that you can jump into. We ate at a famous BBQ restaurant.  We went into Austin and did some antiquing.  And we went through Fredericksburg, Texas, which is little German town with fantastic shopping.  It was a great trip, and we had a wonderful time.

Our kids love Shrimp Boils, so we thought we'd treat them to one when we got home.  But this time we did it in foil packets on the grill.  It took less time to cook and we didn't heat up the house.  And it was darn tasty!  We filled the packets with jumbo shrimp, andouille sausage, scallops, potatoes, corn, and even a little bit of lobster meat.  I hope you enjoy it as much as we did.

1 onion, cut into quarters and separated
6 medium red potatoes, cut into 1-inch pieces
4 corn on the cob, sliced into 1 1/2 inch pieces
12 ounces andouille sausage, sliced (or smoked sausage)
1 lb jumbo shrimp, peeled and deveined
1 lb sea scallops
2 lemons
2 T chopped Italian parsley
4 T butter
Olive oil
2 lobster tails, shells removed and cut into bite-sized pieces
4 cloves garlic, minced
Old bay seasoning (not the seeds but the ground spices)
Salt & pepper
Heavy duty foil
Melted butter, for serving
French bread

NOTES:  For the melted butter to serve it with, I put a little garlic powder, dried parsley, lemon juice, and salt and pepper in the butter.  We also tear off hunks of the bread to dip into the butter too.  I partially cooked the corn and potatoes in the microwave to make sure they would be soft after grilling.

Prep the potatoes first.  Then put them into a microwave safe bowl.  Cook for 15 minutes, stirring at 5 minutes and 10 minutes.  Then cook the corn for five minutes in the microwave in a bowl with some water in it and covered. While the veggies are cooking, prep the rest of the ingredients.

Slice one lemon in half and then each half into 8 slices.  Cut the other lemon into wedges for serving.

Have four large sheets of foil ready and preheat the grill to high.  Divide the potatoes, corn, shrimp, scallops, lobster, sausage, onions, and garlic onto each piece of foil.  Season them with salt and pepper.  Sprinkle 2 teaspoons of Old Bay seasoning over each packet.  Mix them around with your hands.  Drizzle some olive oil over each packet and place 1 T butter on top of each packet. Sprinkle some parsley over each packet and place 4 lemon slices into each packet. Wrap the packets up.

Grill the packets over direct heat for about 15-17 minutes or until all the seafood is done.  Serve the packets with the melted butter and lemon wedges and hunks of bread.

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