Shrimp, Corn, Potatoes, and Smoked Sausage Foil Packs Recipe

Shrimp, Corn, Potatoes, and Smoked Sausage Foil Packs Recipe

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 4 ears of corn, cut into thirds
• 1 pound baby red potatoes, halved or quartered
• 1 pound smoked sausage, sliced
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika (optional for extra flavor)
• 1/2 teaspoon cayenne pepper (adjust for heat preference)
• 1 tablespoon Old Bay seasoning
• Salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter, cut into small pieces
• Fresh parsley, chopped (for garnish)
• Lemon wedges, for serving

Instructions:

1. Preheat the Grill (or Oven)
   If using a grill, preheat it to medium-high heat. If baking, preheat the oven to 400°F (200°C). Both methods work well for cooking these foil packs, delivering juicy, flavorful results.
2. Prepare the Potatoes
   In a large pot, bring water to a boil and add a generous pinch of salt. Add the baby red potatoes and cook for 8-10 minutes, or until they are just fork-tender but not fully cooked. This parboiling step ensures the potatoes will be perfectly tender when the foil packs are done. Drain and set aside.
3. Season the Shrimp and Sausage
   In a large mixing bowl, combine the shrimp and smoked sausage. Add olive oil, garlic, paprika, onion powder, smoked paprika (if using), cayenne pepper, and Old Bay seasoning. Toss the shrimp and sausage in the seasoning mixture until everything is evenly coated. Set aside.
4. Assemble the Foil Packs
   Tear off four large sheets of heavy-duty aluminum foil, each about 12-14 inches long. Divide the parboiled potatoes, corn pieces, seasoned shrimp, and smoked sausage evenly between the foil sheets. Arrange the ingredients in the center of each sheet for even cooking. If you want extra flavor, add a small pat of butter on top of each pack. This will melt during cooking, adding richness and moisture.
5. Seal the Foil Packs
   To ensure everything cooks evenly and stays juicy, fold the sides of the foil over the ingredients, sealing the edges to form a tight packet. Be sure the packets are well-sealed to prevent steam and juices from escaping during cooking. Leave some room inside for air circulation so that the food can steam.
6. Grill or Bake the Foil Packs
   If grilling, place the foil packs on the preheated grill and cook for about 12-15 minutes, flipping once halfway through cooking. On the grill, the shrimp will cook quickly and the smoky flavors will infuse into the pack. If using the oven, place the foil packs on a baking sheet and bake for 15-20 minutes. Either method will result in tender shrimp, juicy sausage, and perfectly cooked vegetables.
7. Check for Doneness
   After the cooking time, carefully open one of the foil packs to check for doneness. The shrimp should be pink and opaque, the potatoes tender, and the sausage nicely browned. Be cautious when opening the foil packs, as hot steam will escape.
8. Garnish and Serve
   Once the foil packs are cooked, carefully transfer them to plates or serve directly in the foil for a rustic presentation. Garnish each pack with freshly chopped parsley and a squeeze of lemon juice to brighten up the flavors. Serve with additional lemon wedges on the side for extra zing.

Tips:

• Customization: Feel free to add other vegetables to your foil packs, such as bell peppers, zucchini, or onions, for more variety. You can also adjust the seasoning based on your preference. If you prefer a milder pack, reduce the cayenne pepper or omit it entirely.
• Foil Pack Alternatives: You can also use parchment paper if you don’t have aluminum foil on hand, though the foil does a better job of retaining moisture.
• Make-Ahead Option: These foil packs are great for meal prep. You can assemble them up to a day in advance and store them in the refrigerator until you’re ready to cook.

Serving Suggestions: These Shrimp, Corn, Potatoes, and Smoked Sausage Foil Packs are a complete meal on their own, but you can serve them with a side salad, crusty bread, or rice to round out the meal. A cold glass of lemonade or iced tea pairs perfectly with this summertime dish.

Variations:

• Cajun Style: Add more Cajun seasoning for an extra kick, or swap out the Old Bay seasoning for a spicier blend.
• Mexican Twist: Replace the Old Bay seasoning with taco seasoning, and add diced jalapeños for a fiery foil pack. Serve with salsa and sour cream.
• Herb-Infused: If you’re looking for a lighter flavor profile, swap out the Old Bay seasoning for fresh herbs like thyme, rosemary, or dill.

This easy-to-make Shrimp, Corn, Potatoes, and Smoked Sausage Foil Packs recipe is perfect for summer cookouts, camping trips, or even a quick weeknight dinner. The foil packets seal in all the flavors, resulting in tender shrimp, perfectly cooked vegetables, and smoky, savory sausage that everyone will love.