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Grilled Shrimp, Corn, Potatoes, and Smoked Sausage


  • Author: Mia

Description

shrimp, corn, potatoes, and smoked sausage with flavorful seasonings, all wrapped up in individual foil packets that are easy to serve and enjoy.


Ingredients

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

Preheat the Grill:
Preheat your grill to 400˚F (204˚C). Prepare 4 large foil sheets, each measuring about 12×12 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:
Place the foil packets directly on the grill. Cook for about 15 minutes, flipping once halfway through to ensure even cooking.
Serve:
Carefully open the foil packets (watch out for steam). Garnish with slices of lemon and chopped parsley before serving.