Introduction

This Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack is a hearty and delicious meal that’s simple to prepare. Perfect for a backyard barbecue, camping trip, or an easy weeknight dinner, this dish combines the best of smoky, savory, and fresh flavors.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 pound baby potatoes, halved
• 2 ears of corn, cut into thirds
• 1/2 pound smoked sausage, sliced
• 3 tablespoons olive oil
• 2 teaspoons garlic powder
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons butter, cut into small pieces
• Lemon wedges, for serving
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Preheat: Preheat your grill to medium-high heat or your oven to 400°F (200°C).
2. Prepare the potatoes: In a pot of boiling salted water, cook the baby potatoes for 8-10 minutes, or until just tender. Drain and set aside.
3. Combine ingredients: In a large bowl, combine the shrimp, cooked potatoes, corn pieces, and sliced sausage. Drizzle with olive oil and sprinkle with garlic powder, paprika, thyme, salt, and black pepper. Toss to coat evenly.
4. Assemble the foil packs: Cut four large sheets of aluminum foil. Divide the shrimp mixture evenly among the sheets. Top each with a few small pieces of butter. Fold the foil over the ingredients and seal tightly to create a packet.
5. Cook:
   • Grill: Place the foil packs on the grill and cook for 15-20 minutes, flipping halfway through, until the shrimp are pink and cooked through.
   • Oven: Place the foil packs on a baking sheet and bake for 20-25 minutes, or until the shrimp are pink and cooked through.
6. Serve: Carefully open the foil packs and garnish with fresh parsley if desired. Serve with lemon wedges for a burst of freshness. Enjoy!

Serving and Storage Tips

This dish is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or on the stovetop to avoid overcooking the shrimp.

Variations

• Spicy kick: Add red pepper flakes or a dash of hot sauce for some heat.
• Vegetarian option: Replace the shrimp and sausage with diced zucchini and bell peppers for a veggie-packed meal.
• Different seasonings: Experiment with Cajun seasoning or Old Bay for a different flavor profile.

Tips

• Be sure to seal the foil packets tightly to keep the steam and flavors inside.
• Cut the potatoes into small, even pieces to ensure they cook evenly.
• Use heavy-duty foil to prevent tearing during cooking.

Small Story: Motivation Behind This Recipe

This foil pack recipe was inspired by summer cookouts and the desire for a meal that combines convenience with bold flavors. It’s a family favorite that’s easy to customize and brings a bit of outdoor cooking magic to any table.

Conclusion

Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack is a flavorful, no-fuss meal that’s perfect for grilling or baking. With its hearty ingredients and smoky, savory flavors, it’s a recipe that’s sure to become a household favorite. Give it a try and enjoy this simple yet satisfying dish!

FAQs

• Can I use frozen shrimp? Yes, just make sure to thaw and pat them dry before using.
• What other vegetables can I add? Bell peppers, zucchini, or green beans are great additions to this recipe.
• Can I make this recipe ahead of time? You can assemble the foil packs a few hours in advance and store them in the refrigerator until ready to cook.