Photo credit: The Spruce / Victoria Heydt

Shrimp Boil Foil Packs

Enjoyable option for a fuss-free weeknight dinner or a weekend backyard cookout on July 4th.

INGREDIENTS:

• 1 pound shrimp (31 to 35 count, peeled and deveined)
• 1 pound small red potatoes or gold potatoes (cut into small cubes, about 2 inches)
• 2 ears of corn on the cob (husked, cleaned, chopped into small rounds)
• 1 (12-ounce) smoked sausage (such as kielbasa) or andouille (sliced into 2 to 3 inch long pieces)
• 1/2 yellow or red onion (medium-sized, thinly sliced)
• 2 cloves garlic (minced)
• 4 tablespoons butter (melted)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoon Old Bay seasoning (store-bought or homemade)
• Garnish: 2 tablespoon flat-leaf parsley (finely chopped)
• Garnish: 1 tablespoon Old Bay seasoning (store-bought or homemade)
• Garnish: 2 lemons (sliced, about 12 wedges)
• Garnish: 1 stick butter (melted)

DIRECTIONS:

• Gather the ingredients.
• Preheat the oven to 400°F or the grill to medium-high heat (about 400°F). If using frozen shrimp, place the package under cold water for 10 minutes to thaw.
• Bring 2 quarts of water to a roaring boil and add the potatoes and the corn. Reduce the heat and bring to simmer. Cook for 10 minutes on simmer and drain into colander. Set aside.
• While the potatoes and corn are simmering prepare 4 sets of 12×24 inch long aluminum foil sheets. Fold each in half, forming a square.  If using pre-cut aluminum foil simply prepare sheets 12×12 inches. Slightly fold up the edges of the sheets.
• In a large bowl combine the drained potatoes and corn, the sausage, the thawed shrimp, the onion, and the garlic. Drizzle with the 4 tablespoons of melted butter, season with salt, pepper and Old Bay seasoning.  Mix very well to coat all the ingredients.
• Divide the shrimp boil ingredients between the four aluminum foil sheets.
• Neatly fold into packets.
• Place them onto a baking sheet and bake for 15 minutes. If grilling, place the packets directly onto the grill surface and cook for 15 minutes, flipping once after about 8 minutes.
• Serve the packets slightly opened up, garnished with chopped parsley, a pinch of Old Bay seasoning and a few lemon wedges. Serve the 1 stick melted butter as a side for optional drizzling over the shrimp boil or dipping.
• © Recipe courtesy of Recipe Tin Eats

JULY WINE CLUB:

RANCH 32
Sauvignon Blanc
Monterey, California

CRISP WINE STYLE

The grapes for this Sauvignon Blanc were grown on estate vineyards in Monterey County, California.  The majority of the blend hails from the San Lucas Vineyard located south of Greenfield in the sub-appellation of San Lucas.  The Sauvignon Blanc grapes were picked at optimum ripeness during the night and brought to the winery in the early morning hours. Upon arrival, the fruit was gently whole-cluster pressed, then chilled and lightly settled before being transferred to a refrigerated stainless steel tank.  Fermentation was conducted slowly at cool temperatures to retain the fruit esters and enhance the varietal aromatics.  Stainless steel tanks provide a neutral and reductive environment that serves to accentuate the wine’s crisp, zesty qualities and retain its distinctive freshness.

Vincent Catalaà, Winemaker

“The warm days followed by cooling afternoon winds from the Monterey Bay enhance the melon and tropical fruit flavors. Fragrant and zesty citrus aromas with a hint of flora notes lead into a medium-bodied palate with lovely flavors of green apple and guava. The lingering bright fruit finish is crisp and refreshing, making our Sauvignon Blanc an ideal apéritif. ” –  Vincent Catalaà, Winemaker

Appellation: Monterey, California
Varietal: 100% Sauvignon Blanc
Analysis: 13.5% alcohol / volume
pH: 3.44
TA: 6.2 g/l
Aging: Stainless Steel tanks
Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

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