My Saturday kitchen disaster!

Excellent! No need whatsoever to do that extra step with the potatoes unless

you absolutely want to leave them whole. I cut into a little bigger than bite size, cut corn cobs in half, (I find trying to eat slices of corn cumbersome) and threw it all on the sheet pan, except for shrimp. Added that after I checked to see if potatoes were done. My husband raved about it. We had good Turkey Italian Sausage made locally, by a local man, who is Italian and uses his families recipes and fresh herbs from his garden. Presentation is beautiful. Be sure to add the lemon wedges, they flood the dish with lots of good roasted lemon flavor. The simplicity of the butter and Old Bay Seasoning is great.

I love the Dam Delicious site, where I found the recipe. That lady really knows how to put flavors together. Everything I have tried of hers is delicious, so far. Going to try her beef and broccoli next,

 
Sounds good. I made Shrimp Boil Hobo Packs last year camping,

cooking the packets over the campfire and they were wonderful. Took me back to all the fun backyard summer shrimp boil parties we used to have when visiting family in Pennsylvania. At the link is the original recipe with how-to photos and variations. Definitely going to try the shrimp boil sheet pan approach.

Pat's notes: Used polish sausage, omitted clams and added a couple more shrimp per packet. Delish! Great served with slices of French bread which were lightly grilled over the fire.

New England Clambake-esque Hobo Packs
Serves 4

Remember when you went camping as a kid and you wrapped cut-up potatoes and onions in foil to cook in the campfire along with your hot dogs? You were making hobo packs, a time-honored camping tradition. To this day, hobo packs are a nice way to neatly portion and cook foods on the grill or right in the embers, and spending the night in a tent isn’t required. Quick-cooking seafood such as shrimp or clams works particularly well combined with potatoes, corn, and sausage and spiced in different regional styles.


Don’t skimp on the size of the shrimp; smaller ones may overcook. Keep the potato slices thin so they’ll cook through. Potatoes and corn go on the bottom because they require more cooking, and the seafood near the top. Brush slices of hearty bread with olive oil, grill briefly, and serve to sop up seafood juices.

Neutral oil, for foil
3 medium Yukon Gold potatoes, cut into 1/2-inch-thick slices
Salt and pepper
2 large ears corn, husked and cut into 10 pieces each
24 jumbo to extra-jumbo shrimp (16 to 20 per pound, about 1-1/4 pounds total), shelled and deveined
1/2 pound kielbasa, chourico, or linguica, cut into 1/2-inch-thick slices
8 large sprigs fresh thyme
2 dozen littleneck clams, scrubbed (about 2½ pounds)
3 tablespoons unsalted butter, cut into 16 small pieces
1 large lemon, ends trimmed, cut into 8 slices
3 large scallions, white and light green parts thinly sliced, for sprinkling

Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on high for 15 minutes. (If using a gas grill, adjust the burners to medium-high and grill with the lid closed.)

Meanwhile, arrange 4 pieces of heavy-duty foil, 18 inches long by at least 12 inches wide, on a work surface; wipe the center of each with neutral oil. Arrange about 6 potato slices in a single layer in the center of one piece and sprinkle with salt and pepper. Over the potatoes, arrange 5 pieces of corn, 6 shrimp, a quarter of the sausage slices, 2 sprigs of thyme, 6 clams, 4 pieces of butter, a sprinkle of pepper, and 2 slices of lemon. Add 2 tablespoons of water, first loosely folding the long edges of foil up (to help contain the water). Fold together the top and bottom edges of the foil and then the sides several times, leaving some headroom, and crimping all the edges to tightly seal. Repeat.

Place the packets seam side up on the grill and grill directly over the flame until they’re slightly puffed, the clams have opened, and the shrimp, corn, and potatoes are cooked through, about 12 minutes on a gas grill or up to 18 minutes on a charcoal grill. Remove and open packets, discard lemon slices and thyme sprigs, transfer contents to serving bowls, sprinkle with scallions, and serve at once with grilled bread.

https://www.bostonglobe.com/magazine/2015/07/21/hobo-pack-recipes-for-cooking-seafood-grill/HmtSaE7EShvTgH7Vc5qzgP/story.html

 
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