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Surf and Turf Foil Packs Recipe

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4.4 from 62 reviews

These Surf and Turf Foil Packs combine tender sirloin steak and juicy shrimp with fresh corn and red onions, seasoned with a flavorful blend of spices and cooked directly on the BBQ grill. Perfect for a quick and delicious outdoor meal, each foil pack is easy to prepare, cook, and serve, making them ideal for camping trips or backyard barbecues.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Meat and Seafood

  • ½ Pound sirloin steak (cut into bite-sized pieces)
  • 24 shrimp (large, uncooked, thawed, deveined and tail-on)

Seasonings

  • 2 Teaspoons celery salt
  • 1 Teaspoon celery seeds
  • 1 Teaspoon dry mustard
  • 1 Teaspoon ground cumin
  • ¼ Teaspoon nutmeg
  • ⅛ Teaspoon paprika
  • 1 Tablespoon dry parsley
  • salt and black pepper (to taste)

Other Ingredients

  • 2 Tablespoons olive oil
  • 8 Cobs corn (small, fresh or thawed)
  • 1 Cup red onion (sliced)
  • 4 lime wedges

Instructions

  1. Preheat: Preheat the BBQ for direct heat to around 400 to 425 degrees F. If using a campfire, make sure the fire is well-established and hot.
  2. Cut Foil: Cut aluminum foil into 4 squares approximately 14 inches each. Set aside for assembling the packs.
  3. Combine Meat and Shrimp: In a large mixing bowl, add the bite-sized sirloin steak pieces and the thawed, deveined shrimp with tails on.
  4. Season: Sprinkle the celery salt, celery seeds, dry mustard, ground cumin, nutmeg, and paprika over the meat and shrimp. Toss everything together thoroughly so the seasonings evenly coat the steak and shrimp.
  5. Assemble Foil Packs: For each foil square, pour half a tablespoon of olive oil into the center. Add a quarter of the meat and shrimp mixture, 2 mini corn cobs, and ¼ cup of sliced red onion on top of the meat and shrimp.
  6. Seal Foil Packs: Fold the foil carefully around the ingredients, sealing tightly to create a closed foil pack that will steam the contents during cooking.
  7. Cook on Grill: Place each foil pack directly on the preheated BBQ grill. Cook for 13 to 15 minutes, rotating the packs once halfway through to ensure even cooking.
  8. Check Doneness and Serve: Once the shrimp have turned pink and the steak reaches your preferred doneness, remove the foil packs from the grill. Open carefully to avoid steam burns, then garnish each pack with a sprinkle of dry parsley and a lime wedge for squeezing over before eating.

Notes

  • Make sure the shrimp are fully thawed and deveined for best texture and flavor.
  • The mini corn cobs used can be either fresh or previously frozen and thawed.
  • Adjust seasoning quantities to taste, especially salt and pepper.
  • Rotate the foil packs on the grill halfway through cooking to promote even heat distribution.
  • Use caution when opening the foil packs as the steam inside will be hot.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: American

Find it online: https://allyumcooks.com/surf-and-turf-foil-packs-recipe/