Ingredients:
1 lb (450g) large shrimp, peeled and deveined
1 lb (450g) baby potatoes, halved
2 ears of corn, cut into 4 pieces each
1 lb (450g) smoked sausage, sliced into rounds
3 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon Old Bay seasoning
1 teaspoon paprika
Salt and pepper to taste
2 tablespoons fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
Method:
3️⃣ Preheat the Grill or Oven:
Preheat your grill to medium-high heat or your oven to 400°F (200°C).
3️⃣ Prepare the Foil Packs:
Cut four large pieces of aluminum foil, each about 12×18 inches. In a large bowl, combine the shrimp, baby potatoes, corn pieces, and smoked sausage.
3️⃣ Season the Ingredients:
Drizzle the olive oil over the shrimp and vegetable mixture. Add the minced garlic, Old Bay seasoning, paprika, salt, and pepper. Toss everything together until well coated.
3️⃣ Assemble the Foil Packs:
Divide the shrimp and vegetable mixture evenly among the four pieces of foil. Fold the sides of the foil over the mixture to create a sealed packet.
3️⃣ Cook the Foil Packs:
For the Grill: Place the foil packs on the preheated grill and cook for 15-20 minutes, turning halfway through, until the potatoes are tender and the shrimp is cooked through.
For the Oven: Place the foil packs on a baking sheet and bake for 20-25 minutes, until the potatoes are tender and the shrimp is cooked through.
3️⃣ Serve:
Carefully open the foil packs to avoid steam burns. Garnish with freshly chopped parsley and serve with lemon wedges for squeezing overr the top