The Feasty Boys'
Grilled Seafood in a Foil Pouch
1 potato, cubed
1/2 red onion sliced
1 Cob of Corn, broken in half
6 to 8 Mussels
6 to 8 Clams
5 to 7 large Shrimp (peeled and deveined)
5to 7 Scallops
1 piece Andouille Sausage (hot)
1 clove fresh garlic (minced)
Chesapeake Bay Seasoning (to taste)
1/2 whole lemon
1/2 cup white table wine
Layer a large piece of aluminum foil and cheese cloth on flat surface.
Begin with potatoes and layer next 8 ingredients through Andouille
sausage. Making sure that sausage is cut in half and in smaller
pieces to ensure through cooking. Add more or less of any ingredient
to taste and liking. Top with minced garlic, dollop of butter, and
Chesapeake Bay seasoning (to taste). Take lemon cut in half and
squeeze juice over all ingredients. Place whole lemon rind in with
Gather cheese cloth and twist to form make shift pouch and tie tightly
with a piece of string.
Next fold foil around the cheese cloth leaving a small opening at
top. Through opening pour wine into bag. Finally close opening and
place pouch on grill lid down for 20-25 minutes. Pull pouch from
grill and place on plate. Unfold aluminum foil and cut through cheese
cloth below string. Serve with French bread.
One pouch serves one person.
More recipes >> |
to episodes >>