Shrimp & Andouille Foil Boil

1. Move the oven rack to the bottom level, then preheat oven to 450ºF. (OR preheat a grill). Wash and dry the snap peas. Cut the fingerling potatoes into 1-inch chunks. Cut the andouille sausage into 1/2-inch pieces. Shuck the corn, then break or cut it in half.

2. Layer 2 sheets of heavy-duty aluminum foil on top of each other (approx. 20 inches by 20 inches) then place on the sheet pan. Drain and rinse the shrimp then place in the center of the foil. Next pile on the sausage, cut potatoes and snap peas. Fold up the edges of the foil 3-4 inches to create a pouch.

3. Pour on the white wine broth, cut the Old Bay compound butter into 3-4 pieces, and place on top of the pile. Lastly, place the corn across the pile and then finish bringing up the edges of the foil to form a sealed pouch. If the pouch does not close completely, simply layer another sheet of foil over the top of the packet.

4. Place the sheet pan with the packet in the preheated oven. (For grilling, place the packet directly on the hot grill.) Cook for 16-18 minutes. Remove from oven or grill and let steam in the packet for 2 minutes before opening. CAREFULLY cut a small hole at the top of the packet to release steam, then open the foil. Turn off all heating elements.

5. To plate your meal, divide the shrimp, sausage, and potatoes between 2 shallow bowls. Use a spoon to scoop the butter and juice from the foil packet over the top of the dish. Place the corn on the side of the dish. Dig in!

Place your meal kits in the refrigerator upon receipt. Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood and eggs). You consume raw or undercooked proteins at your own risk. *Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs, and may contain traces of these allergens.