Here’s a complete recipe:
🦐 Shrimp, Corn, Potatoes & Smoked Sausage Foil Packets
Ingredients (for 4 packs)
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1 lb (450 g) shrimp, peeled and deveined
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4 small red potatoes, diced into ½-inch pieces
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2 cups corn kernels (fresh or frozen; or 2–3 small corn cobs, cut into thirds)
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12 oz (340 g) smoked sausage, sliced into ½-inch rounds
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4 tablespoons unsalted butter, divided
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4 cloves garlic, minced
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1 teaspoon smoked paprika (optional)
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½ teaspoon cayenne pepper (optional, for heat)
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Salt and pepper, to taste
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1 tablespoon fresh parsley, chopped, for garnish
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Optional: lemon wedges for serving
Instructions
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Preheat & prep:
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Preheat oven to 400°F (200°C) or prepare a grill over medium-high heat.
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Tear 4 large pieces of heavy-duty aluminum foil (about 12×12 inches each).
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Assemble packets:
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Divide potatoes, corn, and sausage evenly among foil sheets.
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Add 1 tablespoon butter and sprinkle garlic, paprika, cayenne, salt, and pepper over each pack.
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Top with shrimp.
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Seal packets:
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Fold foil over the ingredients and crimp edges tightly to form sealed packets.
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Cook:
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Oven: Bake on a baking sheet for 20–25 minutes, until shrimp is pink and potatoes are tender.
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Grill: Cook directly on the grill for 15–20 minutes over medium heat, turning once halfway.
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Serve:
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Carefully open foil packets (steam will escape!)
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Sprinkle with fresh parsley and serve with lemon wedges.
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Tips & Variations
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Extra flavor: Add a splash of white wine or Old Bay seasoning before sealing packets.
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Veggie boost: Toss in bell peppers, cherry tomatoes, or zucchini slices.
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Spicy kick: Mix hot sauce into the butter or use smoked sausage with a kick.
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Meal prep: You can prep packets ahead, keep in the fridge, and bake or grill when ready.
If you want, I can give a “Cajun-style boil in foil” version that’s extra buttery, garlicky, and zesty — basically a mini seafood boil in your packet.
Do you want me to do that?
