Grilled Shrimp and Sausage Foil Packets
Enjoy a delicious blend of shrimp, corn, potatoes, and Andouille smoked sausage, expertly seasoned and cooked in convenient individual foil packets.
Ingredients:
- 1 pound baby potatoes, cut into 1.5-inch cubes
- 2 ears corn on the cob, cleaned and sliced into rounds
- 1 pound raw shrimp, peeled and deveined
- 12 ounces Andouille smoked sausage, cut into 2-inch pieces
- 1 small yellow onion, thinly sliced
- 4 cloves garlic, minced
- 4 tablespoons melted butter
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons Old Bay seasoning
- Lemon slices and chopped fresh parsley, for garnish
Instructions:
- Preheat the Grill: Preheat your grill to 400˚F (204˚C). Prepare 4 large foil sheets, each about 12×12 inches.
- Boil Potatoes and Corn: In a large pot, bring 8 cups of water to a boil. Add potatoes and corn, then simmer for 10 minutes. Drain well.
- Combine Ingredients: In a large bowl, mix boiled potatoes and corn with raw shrimp, sausage, onion, and garlic.
- Season: Drizzle melted butter over the mixture. Add salt, pepper, and Old Bay seasoning. Mix until evenly coated.
- Prepare Foil Packets: Divide the shrimp mixture among the foil sheets. Seal tightly to create packets.
- Grill: Place foil packets on the grill. Cook for approximately 15 minutes, flipping once halfway through.
- Serve: Carefully open packets (watch for steam). Garnish with lemon slices and parsley before serving.
Enjoy these flavorful grilled shrimp and sausage foil packets, perfect for easy outdoor dining.
