shrimp corn potatoes smoked sausage (Print Version)
Shrimp, corn, potatoes, and sausage foil packets with zesty butter, easy to prepare and full of vibrant flavor.
# Ingredients:
→ Main Ingredients
01 -
450 grams baby potatoes, cut into 4-centimeter cubes
02 -
2 ears corn on the cob, cleaned and each ear cut into 5 to 6 rounds
03 -
450 grams raw shrimp, thawed, peeled, and deveined
04 -
340 grams Andouille smoked sausage, cut into 5-centimeter pieces
05 -
1 small yellow onion, thinly sliced
06 -
4 cloves garlic, minced
→ Seasonings and Finishing
07 -
60 milliliters unsalted butter, melted
08 -
5 milliliters salt
09 -
2.5 milliliters freshly ground black pepper
10 -
30 milliliters Old Bay seasoning
11 -
Lemon slices, for garnish
12 -
Chopped fresh parsley, for garnish
# Instructions:
01 -
Bring the grill to 204°C and arrange four sheets of heavy duty aluminium foil, each measuring 30 by 30 centimeters.
02 -
Pour 2 liters of water into a large pot and set over high heat. Once boiling, add potatoes and corn rounds. Simmer gently for 10 minutes, then drain thoroughly.
03 -
Combine drained potatoes, corn, shrimp, sausage, sliced onion, and minced garlic in a large mixing bowl.
04 -
Pour melted butter over the contents, then sprinkle with salt, pepper, and Old Bay seasoning. Toss well to ensure all pieces are evenly coated.
05 -
Portion the seasoned mixture evenly among the four prepared foil sheets. Bring the edges together and fold tightly to create secure sealed packets.
06 -
Position the foil packets directly on the hot grill grate. Cook for 15 minutes, turning each packet once halfway through to achieve uniform heat.
07 -
Open packets with caution to avoid escaping steam. Garnish with lemon slices and chopped fresh parsley before presenting.
# Notes:
01 -
For deeper flavor, marinate the shrimp with Old Bay and garlic for 30 minutes before assembling packets.