Description
Discover how to create a delicious Shrimp Corn Potatoes and Smoked Sausage Foil Pack with our easy recipe. Perfect for grilling, this meal is a flavorful crowd-pleaser!
Ingredients
- 1 pound (454 g) baby red potatoes halved
- 1 (12-oz) package beef sausage
- 1 pound (454 g) uncooked peeled and deveined extra-large shrimp
- 2 ears fresh corn cut into 1 inch pieces
- 1 yellow onion peeled, halved and thinly sliced
- 2 cloves garlic minced
- 1 tablespoon (15 ml) Old Bay seasoning OR Cajun seasoning OR both to taste
- 1/2 teaspoon (3 ml) dried garlic powder
- 1 tablespoon (15 ml) oil
- Salt & pepper to taste
- 4 tablespoon (60 ml) s butter
- 1 lemon cut into 8 wedges
- 2 tablespoon (30 ml) s chopped fresh parsley optional for serving
Instructions
- Put the potatoes in a microwave-safe dish and heat them on HIGH for 5 to 6 minutes. Alternatively, you can boil them in salted water on the stove for 8 to 10 minutes. Let them cool for about 10 minutes afterwards.
- Preheat your oven or grill to 425°F.
- Combine the cooled potatoes in a large bowl with all other ingredients, except the lemon, butter, and parsley. Mix thoroughly to ensure everything is coated.
- Tear off 4 large pieces of aluminum foil, each at least 18 inches long. Distribute the potato mixture evenly among the foil sheets. Place 1 tablespoon of butter and squeeze juice from a lemon wedge onto each portion. Fold and seal the foil packets tightly to make sure they are leak-proof.
- Cook the foil packets on the grill or in the oven for 15 to 20 minutes, until the shrimp is cooked, the sausage is warmed through, and the vegetables are soft.
- When ready to eat, carefully open each foil packet (watch out for the hot steam and juices!) and serve with chopped parsley and extra lemon wedges, if desired.
Notes
- Ensure shrimp, sausage, and corn are cut evenly for uniform cookingnFor enhanced flavor, let potatoes marinate in seasoning for 10 minutes before wrappingnSeal foil packets tightly to lock in juices and prevent leaks
