Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 ears corn, each cut into 4 pieces
- 1 lb baby potatoes, halved
- 12 oz smoked sausage, sliced
- 2 tbsp olive oil
- 1 tbsp Old Bay seasoning (or Cajun seasoning)
- 1 tsp garlic powder
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped (optional)
- Lemon wedges, for serving
- Heavy-duty aluminum foil
Instructions
- Preheat your grill to medium-high heat, or preheat your oven to 425°F (220°C).
- Parboil the potatoes (optional but recommended): In a pot of boiling water, cook halved potatoes for about 7–10 minutes until just slightly tender. Drain and let cool slightly.
- Prepare the foil packs: Tear 4 large sheets of heavy-duty aluminum foil (about 12×18 inches each).
- Assemble the packets: Divide the potatoes, shrimp, corn pieces, and sliced sausage evenly among the foil sheets.
- Season and drizzle: Drizzle olive oil over each pack, then sprinkle with Old Bay, garlic powder, salt, and pepper. Toss gently with your hands to coat everything evenly.
- Seal the packs: Fold the sides of the foil over the mixture, sealing completely to create a packet.
- Cook:
- Grill: Place foil packs on the grill and cook for 15–20 minutes, flipping halfway through.
- Oven: Place foil packs on a baking sheet and bake for 20–25 minutes.
- Check doneness: Carefully open one pack to ensure potatoes are fork-tender and shrimp is cooked through (pink and opaque).
- Serve: Sprinkle with fresh parsley and squeeze lemon juice over the top before serving.
Let me know if you want a spicy version or a butter-garlic twist!