Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 smoked sausage link, sliced (optional)
- 2 ears corn, each cut into 4 pieces
- 1 cup baby red potatoes, quartered
- 1 red bell pepper, chopped
- 1/2 onion, sliced
- 3 tablespoons olive oil
- 2 tablespoons Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 lemon, sliced
- Fresh parsley, chopped (for garnish)
- Foil sheets (heavy-duty recommended)
Instructions
- Preheat your grill to medium-high heat (or preheat your oven to 425°F if baking).
- Prepare the ingredients: In a large bowl, toss the shrimp, sausage, corn, potatoes, bell pepper, and onion with olive oil, Cajun seasoning, garlic powder, paprika, salt, and pepper until evenly coated.
- Assemble the foil packs:
- Cut 4 large pieces of foil (about 12×18 inches each).
- Divide the shrimp mixture evenly among the foil sheets.
- Top each with a lemon slice.
- Fold the foil over the mixture and seal the edges tightly to form packets.
- Cook:
- Grill: Place the foil packs on the grill, cover, and cook for about 15–20 minutes, flipping halfway through, until the shrimp is pink and potatoes are tender.
- Oven: Place the packs on a baking sheet and bake for 20–25 minutes.
- Serve:
Carefully open the packs (watch out for steam!) and sprinkle with fresh parsley before serving.
Would you also like a version with a spicy butter sauce or a simplified “weeknight quick” variation? 🍤🔥
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