SEAFOOD BOIL FOIL PACKETS | frogmore stew packets

WineCheeseScallops
Sep 16
6 min read

Looking for a dish that brings the flavor of a classic Southern seafood boil without the mess? These Seafood Boil Foil Packets (also known as Frogmore Stew Packets) pack all the charm of a coastal feast into perfectly portioned servings. Bursting with shrimp, scallops, smoked sausage, tender potatoes, and sweet corn, each foil packet is seasoned with buttery Old Bay goodness and roasted or grilled until everything is perfectly tender.

Seafood boil in foil with shrimp, sausage, corn, and potatoes on a white plate. Background features light fabric and green napkin.

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What makes this recipe a showstopper is its simplicity — all the flavor of a seafood boil, without needing a giant pot or hours of cleanup. Whether you’re cooking for a family dinner, a summer barbecue, or a fun date night, these packets make dining interactive, flavorful, and stress-free.

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Bag of red potatoes and chopped corn cobs on a wooden cutting board, with visible packaging text. Bright yellow and red colors.

Old Bay Seasoning

Old Bay is the heart and soul of any seafood boil. This iconic spice blend, created in Baltimore in 1939, combines paprika, celery salt, black pepper, red pepper, and other aromatic spices that perfectly complement seafood. Its balance of heat, salt, and herbs adds depth and brightness without overpowering the delicate flavors of shrimp and scallops. If you don’t already keep Old Bay in your pantry, it’s a worthy staple for seafood, roasted potatoes, or even popcorn.

Scallops

Scallops bring a touch of elegance to the classic seafood boil. Sweet, tender, and buttery, they cook quickly and absorb seasoning beautifully. Sea scallops (larger than bay scallops) are ideal here because they stay juicy inside the foil packets and balance the smoky sausage and hearty potatoes. A high-protein, low-fat seafood option, scallops are as nutritious as they are indulgent.

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Recipe’s Origin / Inspiration

Sliced red potatoes on a wooden cutting board. The board features a geometric pattern. A glimpse of a colorful fabric in the corner.

The traditional seafood boil is a social feast with roots in Southern coastal cuisine, particularly in South Carolina’s Lowcountry, where it’s famously known as Frogmore Stew. Named after the Frogmore community on St. Helena Island, this dish was originally created to feed large gatherings — simple, abundant, and full of local ingredients like shrimp, corn, and sausage.

This foil packet version is inspired by that tradition but adapted for everyday cooking. Instead of a huge pot to drain and spread across newspaper, each guest gets their own personal seafood boil neatly sealed in foil. It’s a modern twist that keeps the spirit of Frogmore Stew alive while making it convenient for weeknights, dinner parties, or backyard cookouts.

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Boiling corn and potatoes in a pot on a stovetop. A hand holds a strainer with the vegetables. Warm kitchen setting, steam visible.

Tips, Serving Suggestions, or Storage Advice

Be sure to thaw shrimp and scallops completely before cooking, otherwise they may release excess liquid inside the packets.
Use heavy-duty aluminum foil to prevent tearing and leaks.
If you love spice, add a pinch of cayenne pepper or hot sauce to the butter mixture.
Don’t overcook the seafood — 15–20 minutes is plenty at 400°F.

Hands slice sausage on a white speckled cutting board. The sausage is glossy and cut into angled pieces. The person's nails are painted green.

For grilling, place the packets over medium-high heat and avoid flipping to keep juices inside.
Garnish with fresh parsley and lemon juice right before serving for brightness.
If you’re cooking for kids, consider swapping scallops for extra shrimp or sausage.
These packets are best enjoyed fresh, but leftovers can be refrigerated for up to 2 days and reheated gently.
Serve with crusty bread to soak up the flavorful juices.
Pair with a crisp white wine (like Sauvignon Blanc) or a cold lager for the ultimate coastal experience.

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Corn and potatoes seasoned with spices in a pot, stirred with a wooden spoon. Bright yellow and brown create a warm, appetizing scene.

Unique Recipe Qualities | SEAFOOD BOIL FOIL PACKETS

Brings the essence of a seafood boil to the oven or grill.
Portion-controlled with individual foil packets.
Minimal cleanup — no large pots or strainers needed.
Flexible — works for weeknight dinners or special occasions.
Combines shrimp, scallops, sausage, and veggies for a hearty one-packet meal.
Inspired by traditional Frogmore Stew with a modern twist.
Customizable — swap seafood or add extras like mussels or clams.
Uses pantry staples like Old Bay for classic, recognizable flavor.
Works indoors or outdoors, rain or shine.
Creates a fun, interactive dining experience where guests open their own foil packets.

Foil packets with seasoned shrimp, sausages, corn, potatoes, and onions on a granite countertop, ready for baking.

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Seafood Boil Foil Packets (Frogmore Stew Packets)

Grilled seafood boil with shrimp, sausage, and potatoes in foil. Seasoned and cooked to golden brown. Close-up, appetizing and savory.

Ingredients

1 to 1 ½ pounds shrimp (31–35 count), peeled and deveined (thawed if frozen)
6–8 sea scallops (thawed if frozen)
1 ½ pounds small red potatoes, halved or quartered
4 ears corn on the cob, husked and cut into small rounds
2 (12-ounce) smoked sausages, sliced into 2- to 3-inch pieces
½ medium yellow or red onion, thinly sliced
3 cloves garlic, minced
6 tablespoons unsalted butter, melted
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Old Bay seasoning, plus more for garnish
3 tablespoons fresh flat-leaf parsley, finely chopped (for garnish)
3 lemons, sliced into wedges (about 24), plus the juice of ½ a lemon

Instructions

Preheat oven or grill to 400°F.
Bring 4 quarts of water to a boil. Add potatoes and corn; reduce to a simmer and cook for 10 minutes. Drain and set aside.
While they cook, prepare 6 sheets of aluminum foil (12x24 inches each). Fold in half to form squares and fold up edges slightly.
In a large bowl, combine potatoes, corn, sausage, shrimp, scallops, onion, and lemon wedges. In a small bowl, whisk together melted butter, garlic, salt, pepper, and Old Bay. Drizzle over ingredients and toss to coat evenly.
Divide mixture among foil sheets. Fold and seal tightly to create packets.
Place packets on a baking sheet and bake for 15–20 minutes. For grilling, place directly on the grill over medium-high heat for 15–20 minutes. Open one packet and check shrimp for doneness.
Carefully open packets, sprinkle with parsley, and add a squeeze of lemon juice before serving.

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