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North Carolina Country Ham & Shrimp Boil Grill Packets

  • 2 min read

North Carolina Country Ham & Shrimp Boil Grill Packets

Now we know most folks typically use lemons with fish and seafood. But we’re not “most folks.”  If you’ve never added the bright citrus flavor oranges bring to the table to yours, you’ll be in for a treat with these foil packet suppers!  This recipe makes four servings, but can easily be scaled up or down depending on how many will be at your table.  And for the lazy days of summer, you’ll just not find anything as quick and easy to throw together as this.  By the time your grill is hot, your packets will be ready for a 10-minute cook’n.  You can also make these up to a day ahead.  Rays Country Ham goes along nicely with fresh shrimp (or fish)… and these packets are great for camping and tailgating too.  Grilled bread is a ”must” because you just must have that for dip’n into and sop’n up the buttery citrusy juices that make this soooo good!

Makes 4 servings

2 sticks butter, melted
2 tablespoons seafood seasoning, divided
3 tablespoons orange juice
1 1/2 pounds large or jumbo shrimp, peeled and deveined
1-12 ounce pkg. Rays Country Ham, cut into bite-size pieces
1 lemon zested, sliced in thin rounds and seeded
1 orange zested, sliced in thin rounds and seeded
1/4 cup minced fresh parsley (plus a little for garnishing)
1-15 ounce can Mexican corn, drained
1 bunch (6-8) green onions, cut in 1” pieces
6-8 small new potatoes, cut in 1/2" rounds

Preheat grill to medium-high heat.

Tear 4 sheets of heavy-duty foil into 12”-14” square pieces.  Tear 4 sheets of parchment paper slightly smaller than foil.  Place parchment onto foil pieces.

Melt butter for 30 seconds in microwave.  Stir seafood seasoning and orange juice into butter.
Put shrimp and ham into a large mixing bowl.  Zest the lemon and orange over and add parsley, corn and onions.  Pour in seasoned melted butter and stir to combine.

Divide sliced potatoes over parchment/foil sheets.  Spoon ham mixture over the potatoes, including the delicious juicy butter. Cover each mound with slices of the lemon and orange. Wrap packets tightly and cook over medium-high heat/coals for about 10 minutes. 

Open carefully to avoid burn from hot steam.  Garnish with a little seafood seasoning and parsley.
Toast some really good bread to serve with the packets for dipping up all that scrumptious butter!

 

Created by North Carolina’s renowned Home Economist/Recipe Creator
Wendy Perry
Exclusively for Rays Country Ham Company LLC

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