Ingredients:
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1 pound baby potatoes, cut into 1.5-inch cubes
2 ears corn on the cob, cleaned and each ear cut into 5 to 6 rounds
1 pound raw shrimp, thawed, 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 butter, melted
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 tablespoons Old Bay seasoning
Lemon slices & chopped fresh parsley, for garnish
Instructions:
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Preheat your grill or Oven to 400˚F (204˚C).
Prepare 4 large foil sheets, each measuring about 12x12 inches.
Boil Potatoes and Corn: Add 8 cups of water to a large pot and bring to a boil over high heat. Add the potatoes and corn to the boiling water. Reduce the heat to maintain a steady simmer and continue to cook for 10 minutes. Drain the vegetables.
Combine Ingredients: In a large mixing bowl, combine the boiled potatoes and corn with the raw shrimp, sausage, sliced onion, and minced garlic.
Season: Pour the melted butter over the shrimp mixture. Add salt, pepper, and Old Bay seasoning. Stir everything together until well mixed.
Prepare Foil Packets: Divide the shrimp mixture evenly among the four foil sheets. Wrap the foil around the ingredients, sealing the edges tightly to form packets. Grill or Bake: Place the foil packets directly on the grill or Oven. Cook for about 15 minutes, flipping once halfway through to ensure even cooking. Serve: Carefully open the foil packets (watch out for steam)
