Shrimp Corn Potatoes and Smoked Sausage Foil Pack Recipe
This Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack recipe is a simple yet flavorful dish that’s perfect for grilling season or an easy dinner any night of the week.
Ingredients:
– 1 lb (450g) large shrimp, peeled and deveined
– 1 lb (450g) baby potatoes, halved
– 2 ears of corn, each cut into 4 pieces
– 1 lb (450g) smoked sausage, sliced into rounds
– 3 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon Old Bay seasoning
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons fresh parsley, chopped (for garnish)
– Lemon wedges (for serving)
Instructions:
Preheat Your Grill or Oven:
– Grill: Heat to medium-high.
– Oven: Set to 400°F (200°C).
Prepare the Ingredients:
– Cut four large pieces of aluminum foil, each 12×18 inches.
– In a large bowl, toss together shrimp, halved baby potatoes, corn pieces, and sliced smoked sausage.
Season Everything:
– Drizzle olive oil over the mixture.
– Add minced garlic, Old Bay seasoning, paprika, salt, and pepper.
– Mix well until all ingredients are evenly coated.
Assemble the Foil Packs:
– Divide the seasoned mixture evenly onto the four foil sheets.
– Fold the foil over the ingredients, sealing the edges tightly to create packets.
Cook the Foil Packs:
– On the Grill: Place the foil packs on the grill and cook for 15-20 minutes, turning halfway through, until the potatoes are tender and the shrimp is cooked.
– In the Oven: Place foil packs on a baking sheet and bake for 20-25 minutes, until the potatoes are tender and the shrimp is fully cooked.
Serve and Enjoy:
– Carefully open the foil packs to release the steam.
– Garnish with freshly chopped parsley and serve with lemon wedges for an added burst of flavor.