Description: These easy Shrimp, Corn, Potatoes, and Smoked Sausage Foil Packs are a complete meal cooked in a convenient package. Tender shrimp, sweet corn, hearty potatoes, and savory smoked sausage are seasoned to perfection and cooked in foil, resulting in a flavorful and mess-free dinner that’s perfect for weeknights, camping trips, or backyard barbecues. This is a one-pot (well, one-foil-pack) wonder that will delight your taste buds and simplify your cooking routine.
Ingredients:
- 1 lb shrimp (peeled and deveined)
- 2 ears corn (cut into thirds)
- 2 medium potatoes (diced)
- 1 smoked sausage (sliced)
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- Salt & pepper to taste
- Fresh parsley (optional, for garnish)
Preparation:
Step 1: Prepare Your Oven or Grill: Preheat your oven to 400°F (200°C). Alternatively, if grilling, prepare your grill for medium heat. Whether you choose the oven or the grill, this recipe is incredibly adaptable, offering flexibility based on your preference and available resources. Grilling imparts a subtle smoky flavor that enhances the overall taste, while baking provides a more even and consistent cooking environment. Remember to ensure your grill grates are clean and lightly oiled to prevent sticking.
Step 2: Prep the Ingredients: Thoroughly wash and dry your potatoes. Dice them into roughly 1-inch cubes. The size of the dice is important; too small, and they will become mushy, too large, and they will take longer to cook. Husk the corn and cut each ear into thirds. Slice the smoked sausage into approximately ¼-inch thick rounds. Peeling and deveining the shrimp is crucial for both taste and texture; ensure they are rinsed well after this process. Preparing all your ingredients in advance streamlines the assembly process, making the foil pack creation quick and efficient.
Step 3: Cut and Arrange the Foil: Cut four large sheets of heavy-duty aluminum foil, approximately 12×12 inches each. If you’re using regular foil, it is recommended to double up each sheet to prevent tearing. The foil is the vessel that contains and cooks all the ingredients, so ensure it’s durable enough to withstand the heat and weight of the contents. Place each sheet on a flat surface. Divide the diced potatoes evenly among the four foil sheets. Then, distribute the corn, sliced sausage, and peeled and deveined shrimp equally among each foil pile. This ensures that each foil pack contains a balanced portion of each ingredient, resulting in a consistently delicious outcome.
Step 4: Season and Dress: Drizzle approximately ½ tablespoon of olive oil over each foil pile. The olive oil adds moisture and richness to the dish while also aiding in even cooking. Next, generously sprinkle each pile with paprika, garlic powder, salt, and pepper. Don’t be shy with the seasonings; they are the key to creating a flavorful and memorable dish. Paprika adds a subtle smokiness and vibrant color, while garlic powder provides a savory depth. Adjust the amount of salt and pepper to your personal taste preferences. Consider adding a pinch of red pepper flakes for a touch of heat if desired.
Step 5: Seal the Foil Packs: Now comes the crucial step of sealing the foil packs. To properly seal them, bring the long sides of the foil together above the ingredients, then fold them over several times to create a tight seal. Next, fold in the short ends to create a sealed packet. Ensure there are no gaps or openings to prevent steam from escaping during cooking. This creates a contained environment where the ingredients can steam and cook in their own juices, resulting in maximum flavor and tenderness.
Step 6: Bake or Grill: Place the sealed foil packs onto a baking sheet if using the oven, or directly onto the grill grates if grilling. Bake in the preheated oven for 20-25 minutes, or grill for the same amount of time, flipping the foil packs halfway through cooking. The cooking time may vary depending on your oven or grill, so keep a close eye on them. You’ll know they’re done when the potatoes are tender and the shrimp are pink and opaque.
Step 7: Serve and Garnish: Once cooked, carefully remove the foil packs from the oven or grill. Be cautious when opening the packs as hot steam will escape. To open, carefully cut along the top of the foil pack with a knife or scissors. Alternatively, you can gently peel back the top layer of foil to reveal the delicious contents. Garnish with fresh parsley, if desired, for a pop of color and freshness. Serve immediately and enjoy!
Why you will love this recipe:
This Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack recipe is a winner for several reasons:
- Ease and Convenience: This recipe is incredibly easy to prepare and requires minimal cleanup. The foil packs contain all the ingredients and juices, making it a mess-free meal.
- Complete Meal in One: These foil packs offer a complete and balanced meal with protein, carbohydrates, and vegetables all cooked together in one convenient package.
- Customizable: The recipe is highly customizable. You can easily swap out ingredients based on your preferences or dietary needs. For example, you can use different types of sausage, add other vegetables like bell peppers or onions, or adjust the seasonings to your liking.
- Versatile Cooking Options: Whether you prefer baking, grilling, or even cooking over a campfire, this recipe is adaptable to various cooking methods.
- Flavorful and Delicious: The combination of shrimp, corn, potatoes, and smoked sausage, seasoned with paprika and garlic powder, creates a symphony of flavors that will tantalize your taste buds.
Serving Suggestions:
- Serve the foil packs directly in their foil, making for an easy and rustic presentation.
- Transfer the contents of the foil packs to a serving platter for a more elegant presentation.
- Serve with a side of crusty bread for soaking up the flavorful juices.
- Pair with a light salad or coleslaw for a complete and refreshing meal.
- Add a squeeze of lemon or lime juice for extra brightness and acidity.
Tips:
- Use heavy-duty foil to prevent tearing. If using regular foil, double up the sheets.
- Make sure to seal the foil packs tightly to trap in the steam and ensure even cooking.
- Don’t overcook the shrimp, as they can become rubbery. They should be pink and opaque.
- For a spicier flavor, add a pinch of red pepper flakes or a dash of hot sauce.
- Experiment with different vegetables, such as bell peppers, onions, or zucchini.
- Prepare the foil packs in advance and store them in the refrigerator until ready to cook.
- If grilling, place the foil packs on a preheated grill for best results.
- Be careful when opening the foil packs, as hot steam will escape.
Prep Time: 20 minutes Cook Time: 20-25 minutes Total Time: 40-45 minutes
Nutritional Information: (Estimated, per foil pack)
- Calories: 450-550
- Protein: 30-35g
- Sodium: 800-1000mg (depending on the sausage used)
Conclusion:
These Shrimp, Corn, Potatoes, and Smoked Sausage Foil Packs are a delightful and easy way to enjoy a complete and flavorful meal. Their versatility and convenience make them a perfect option for busy weeknights, outdoor gatherings, or even camping trips. With minimal cleanup and maximum flavor, this recipe is sure to become a family favorite. Enjoy the delicious combination of tender shrimp, sweet corn, hearty potatoes, and savory smoked sausage in every bite. Get creative with the ingredients and make it your own! 5 Questions and Answers About This Recipe:
- Question 1: Can I use frozen shrimp for this recipe? Answer: Absolutely! Frozen shrimp works perfectly fine for this recipe. Just make sure to thaw them completely before using. Place the frozen shrimp in a colander under cold running water until they are thawed. Pat them dry with paper towels before adding them to the foil packs. This will prevent excess moisture and ensure they cook evenly.
- Question 2: I don’t have smoked sausage. Can I substitute with another type of sausage? Answer: Yes, you can certainly substitute smoked sausage with another type of sausage. Kielbasa, Andouille sausage, or even Italian sausage would work well in this recipe. Keep in mind that the flavor profile will change depending on the sausage you choose. Adjust the seasonings accordingly to complement the type of sausage you are using. For example, if using Italian sausage, you might add a pinch of fennel seeds for an authentic flavor.
- Question 3: Can I add other vegetables to these foil packs? Answer: Definitely! One of the best things about this recipe is its adaptability. Feel free to add other vegetables to customize the foil packs to your liking. Bell peppers (red, yellow, or green), onions, zucchini, mushrooms, and green beans are all great options. Just be sure to dice the vegetables into similar-sized pieces as the potatoes to ensure they cook evenly.
- Question 4: How do I prevent the potatoes from being undercooked? Answer: To ensure the potatoes are cooked through and tender, dice them into small, uniform pieces. About 1-inch cubes are ideal. Additionally, you can parboil the potatoes for a few minutes before adding them to the foil packs. This will give them a head start and reduce the cooking time in the foil packs. Make sure to drain and dry them thoroughly before adding them to the other ingredients.
- Question 5: Can I prepare the foil packs in advance and store them in the refrigerator? Answer: Yes, you can definitely prepare the foil packs in advance and store them in the refrigerator. This is a great way to save time on busy weeknights. Assemble the foil packs as directed, then store them in the refrigerator for up to 24 hours. When ready to cook, simply bake or grill as instructed. Just be sure to add a few extra minutes to the cooking time to ensure the ingredients are thoroughly heated through. Remember to always use fresh ingredients and follow proper food safety guidelines when storing and handling food.
