This recipe offers a convenient and flavorful way to create a “seafood boil” experience using individual foil packets, perfect for grilling or baking. The image displays a vibrant assortment of shrimp, smoked sausage, corn on the cob, and bell peppers, all seasoned and cooked together in a large foil packet. This method steams the ingredients within the foil, infusing them with aromatic spices and creating a juicy, tender result. It’s an ideal meal for easy cleanup, picnics, camping, or a simple weeknight dinner, bringing the essence of a traditional boil without the large-scale setup. The “Eat Or Pass” overlay in the image playfully invites a quick assessment of the dish’s appeal.
Ingredients:
- 1 lb (about 21-25 count) large shrimp, peeled and deveined (tails on or off, your preference)
- 12-16 oz (about 3-4 links) smoked sausage (andouille or kielbasa work well), cut into 1-inch thick rounds
- 2 ears of corn, each cut into 3-4 smaller pieces
- 1 large bell pepper (any color, e.g., yellow, red), deseeded and cut into 1-inch strips or chunks
- ½ medium red onion, thinly sliced or cut into wedges
- 4 tablespoons unsalted butter, melted
- 2 tablespoons Old Bay seasoning (or a similar seafood seasoning blend)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- Optional: Pinch of cayenne pepper for extra heat
- 1 lemon, cut into wedges, for serving
- Fresh parsley or cilantro, chopped, for garnish (optional)
Equipment:
- Heavy-duty aluminum foil
- Large mixing bowl
- Small bowl for seasoning blend
- Tongs
- Grill (gas or charcoal) or large baking sheet (if using oven)
- Cutting board
- Sharp knife
- Small microwave-safe bowl for melting butter
Instructions:
Part 1: Prepare the Ingredients
- Preheat Grill or Oven: If using a grill, preheat it to medium-high heat (about 400°F / 200°C). If using an oven, preheat it to 400°F (200°C) and line a large baking sheet with foil to catch any drips.
- Prepare Vegetables: Wash and prepare the corn by cutting each ear into 3-4 smaller pieces. Deseed and cut the bell pepper into 1-inch strips or chunks. Thinly slice the red onion or cut it into wedges.
- Prepare Sausage: Slice the smoked sausage into 1-inch thick rounds.
- Prepare Shrimp: If not already, peel and devein the shrimp. Pat them dry with paper towels. You can leave the tails on for presentation or remove them for easier eating.
Part 2: Season the Ingredients
- Make Seasoning Blend: In a small bowl, combine the Old Bay seasoning, garlic powder, onion powder, black pepper, and optional cayenne pepper. Mix well.
- Melt Butter: In a small microwave-safe bowl, melt the unsalted butter until fully liquid.
- Combine Ingredients: In a large mixing bowl, combine the corn pieces, bell pepper chunks, and red onion. Drizzle with half of the melted butter and sprinkle with about half of the seasoning blend. Toss gently to ensure all vegetables are coated.
- Add the sliced sausage to the vegetables. Drizzle with the remaining melted butter and sprinkle with most of the remaining seasoning blend (reserve a tiny bit for the shrimp). Toss again to coat.
- Finally, add the shrimp to the bowl. Drizzle with any remaining butter and sprinkle with the last bit of seasoning. Toss very gently with your hands or tongs just until the shrimp are coated. Be careful not to over-mix, as raw shrimp can become mushy.
Part 3: Assemble and Cook the Foil Packets
- Lay Out Foil: Tear off several large sheets of heavy-duty aluminum foil (about 18-24 inches long). You’ll need one for each serving (typically 2 servings per packet, or 4-5 total packets for this recipe size). If using regular foil, you may want to double-layer for extra strength.
- Divide Ingredients: Divide the seasoned shrimp, sausage, corn, bell peppers, and onion mixture evenly among the foil sheets. Place the ingredients in the center of each foil sheet.
- Seal Packets: Bring the long sides of the foil together over the ingredients. Fold them down tightly several times to create a secure seam. Then, roll up the short ends of the foil tightly to seal the packet completely, ensuring no steam can escape. You want to create a tightly sealed pouch that will allow the ingredients to steam and cook efficiently.
- Cook on Grill or Oven:
- Grill Method: Carefully place the sealed foil packets directly on the preheated grill grates. Close the grill lid. Cook for 15-20 minutes, flipping the packets once halfway through. The cooking time will depend on the heat of your grill and the size of your ingredients. The shrimp should turn pink and opaque, the sausage should be heated through, and the corn and vegetables should be tender-crisp.
- Oven Method: Carefully place the sealed foil packets onto the prepared large baking sheet. Bake in the preheated oven for 20-25 minutes, or until the shrimp are cooked through and the vegetables are tender.
Part 4: Serve
- Carefully Open: Once cooked, use tongs to carefully remove the hot foil packets from the grill or oven. Be cautious when opening the packets, as hot steam will escape. You can either serve the packets directly on plates and let everyone open their own, or carefully open them and slide the contents onto serving plates.
- Garnish and Enjoy: Squeeze fresh lemon wedges over the cooked contents of each packet for a bright, zesty finish. Garnish with fresh chopped parsley or cilantro, if desired.
- These grilled shrimp and sausage foil packets are a complete meal on their own and are best enjoyed hot and fresh. “Eat or Pass” – we hope you’ll choose to eat this delicious and easy dish!