🦐 Shrimp, Corn, Potatoes & Sausage Foil Packets
Ingredients (Makes 4 foil packs)
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1 lb (450g) shrimp, peeled & deveined (tail-on optional)
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1/2 lb (225g) smoked sausage, sliced into rounds
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2–3 ears of corn, cut into thirds or quarters
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1 lb (450g) baby potatoes, halved (or quartered if large)
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3 tbsp olive oil or melted butter
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1 tbsp Old Bay seasoning (or Cajun seasoning)
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1 tsp garlic powder
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Salt & pepper, to taste
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1 lemon, sliced into wedges
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Fresh parsley, chopped (for garnish)
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Optional: hot sauce or chili flakes
Instructions:
1. Pre-Cook the Potatoes & Corn:
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Boil baby potatoes for 8–10 minutes until slightly tender.
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Add corn pieces to the boiling pot in the last 3 minutes.
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Drain and let cool slightly.
2. Prepare the Foil Packs:
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Tear 4 large sheets of heavy-duty foil (about 12×18 inches).
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In a large bowl, toss shrimp, sausage, corn, and potatoes with olive oil/butter, Old Bay, garlic powder, salt, and pepper.
3. Assemble the Packs:
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Divide the mixture evenly among the foil sheets.
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Add a lemon wedge or two to each pack.
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Fold and seal tightly into packets (leave room inside for steam).
4. Cook:
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Grill: Preheat to medium-high (400°F / 200°C). Grill packets for 10–12 minutes, flipping halfway.
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Oven: Bake at 400°F (200°C) for 15–20 minutes on a baking sheet.
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Campfire: Cook on hot coals for about 10 minutes per side.
5. Serve:
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Carefully open packets (watch for steam).
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Garnish with chopped parsley and an extra squeeze of lemon.
📝 Variations:
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Add sliced bell peppers or onion for extra color and flavor.
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Use andouille sausage for more spice.
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Substitute shrimp with scallops or chicken chunks if preferred