A classic Southern shrimp boil involves cooking a kettle of shrimp, corn and sausage with pickling spices, notably bay leaf, cloves and mustard seed. Here, all the ingredients are tucked inside foil packets, seasoned with Old Bay and cooked right on the grill. More Grilled Seafood Recipes
I will be clear - I love the idea of the hobo pack. That said, I swapped the kielbasa for chorizo, the mussels for clams - and cooked the corn separately - I also grilled those baby bell peppers you get in the zip lock bag and some farm fresh potatoes cut into rounds. I subbed the thyme for cilantro and the Old Bay (which I couldn't find on Long Island ?!?!) for Portuguese Salmon Blend - or whatever it's called. I used cumin, pasillo chili powder (that I made myself) and salt to flavor the potatoes. The peppers were dressed with just olive oil and salt and pepper. The corn (husked and completely bare) was cooked on the grill with a little olive oil and finished with salt when it was done. My partner was thrilled. He gave it a 92+ - which is fantastic since he studied to be a chef and I cook about once a year. ;-) I used Giesen Sauvignon Blanc for cooking, but served it with Antinori Guado al Tasso Vermentino which is basically summer distilled into a glass. We ate it outside in the middle of the COVID-19 pandemic and thought of Italy and the Mediterranean the entire time. This is a transporting meal for sure and one that will take kindly to endless riffs and ideas. Bravo Food & Wine!!
