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Southern style seafood boil on the BBQ

Seafood boil in South American (southern) style on the BBQ, with o.a. king prawns and crayfish.

Ingredients

450ggiant prawns (defrosted)
2Corn cobs
100gCrayfish
3mild olive oil
300gslightly crumbly red-skinned potatoes
3Garlic cloves
100gButter
15gParsley
2Lemons
5Euroma American style BBQ spices

Preparation

  1. Cut the corn cobs into 4 pieces widthwise, scrub the potatoes clean, and cut them into wedges.
  2. Bring a pot of plenty of water to a boil and cook the potatoes for 15 minutes. Add the corn cobs for the last 5 minutes. Drain and let them steam dry in a large mixing bowl for 5 minutes. Meanwhile, cut the lemons in half.
  3. Add the king prawns, oil, 3 tablespoons of American Style BBQ spices, and salt if desired to the potatoes and corn cobs, and mix well.
  4. Spoon the potatoes, corn, and prawns onto 4 sheets of aluminum foil, divide the crayfish and lemons over them, and add 1 tablespoon of water to each packet. Fold the packets loosely but seal them well so no steam can escape. Grill for 10 minutes on the indirect heat section of the barbecue (where there are no coals).
  5. Meanwhile, finely chop the garlic and parsley. Melt the butter in a small saucepan over medium heat and add the garlic and 2 tablespoons of American style BBQ spices. Stir for 2 minutes, remove from the heat, add the parsley, and pour into a heatproof bowl.
  6. Serve the seafood boil in the foil packets with the herb butter dip on the side.