Description: This Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack recipe delivers a flavorful and incredibly easy meal perfect for a quick weeknight dinner or a relaxed weekend barbecue. Packed with succulent shrimp, sweet corn, tender potatoes, and smoky sausage, all seasoned to perfection and cooked in convenient foil packets, it’s a guaranteed crowd-pleaser with minimal cleanup!
Ingredients:
- 1 lb shrimp (peeled and deveined): Opt for medium to large shrimp for best results. Frozen shrimp works well; just make sure it’s fully thawed and patted dry before using. Look for wild-caught shrimp if possible, as it tends to have a better flavor and texture.
- 2 ears corn (cut into thirds): Fresh corn on the cob is ideal for this recipe. Choose ears with plump, juicy kernels. If fresh corn isn’t available, you can use frozen corn kernels (about 2 cups).
- 2 medium potatoes (diced): Yukon Gold or red potatoes are great choices because they hold their shape well during cooking and have a creamy texture. Avoid russet potatoes, which can become too dry in foil packets. Dice the potatoes into roughly 1-inch pieces to ensure they cook evenly.
- 1 smoked sausage (sliced): Andouille sausage adds a spicy kick, while kielbasa provides a more traditional smoky flavor. You can also use chicken or turkey sausage for a leaner option. Slice the sausage into 1/2-inch thick rounds.
- 2 tbsp olive oil: Extra virgin olive oil adds a richer flavor, but regular olive oil or even melted butter can be substituted.
- 1 tsp paprika: Smoked paprika adds a deeper smoky flavor, while regular paprika provides a milder, sweeter taste.
- 1 tsp garlic powder: Freshly minced garlic (about 2 cloves) can be used in place of garlic powder for a more intense flavor. If using fresh garlic, sauté it lightly in the olive oil before drizzling over the ingredients.
- Salt & pepper to taste: Use kosher salt or sea salt for the best flavor. Freshly ground black pepper is always recommended.
- Fresh parsley (optional, for garnish): Chopped fresh parsley adds a burst of freshness and visual appeal to the finished dish. Other fresh herbs like cilantro, chives, or thyme can also be used.
Preparation:
Step 1: Preheat your oven to 400°F (200°C). Alternatively, prepare your grill for medium heat (about 350°F). Ensure the grill grates are clean. If using a charcoal grill, make sure the coals are evenly distributed.
Step 2: Prepare the ingredients. Thoroughly rinse and pat dry the shrimp. Cut the corn on the cob into thirds. Dice the potatoes into roughly 1-inch cubes. Slice the smoked sausage into 1/2-inch thick rounds. Have all your ingredients ready to go before assembling the foil packs.
Step 3: Cut four large sheets of heavy-duty aluminum foil. Each sheet should be large enough to hold all the ingredients and be folded and sealed tightly. A good rule of thumb is to cut sheets that are approximately 12×18 inches.
Step 4: Assemble the foil packets. Divide the diced potatoes evenly among the four foil sheets, placing them in the center of each sheet. Top the potatoes with the corn on the cob pieces, followed by the sliced smoked sausage. Finally, add the peeled and deveined shrimp on top of the sausage. Distribute the ingredients as evenly as possible across each foil sheet.
Step 5: Season and seal the foil packets. Drizzle each foil pack with approximately 1/2 tablespoon of olive oil. Sprinkle each packet with 1/4 teaspoon of paprika, 1/4 teaspoon of garlic powder, and season with salt and pepper to taste. To seal the packets, bring the two long sides of the foil together above the ingredients and fold them over several times, creating a tight seal. Then, fold in the short ends of the foil to completely enclose the ingredients. Ensure the packets are tightly sealed to trap the steam and allow the ingredients to cook evenly.
Instructions:
- Cooking in the Oven: Place the foil packets on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the potatoes are tender and the shrimp is cooked through and pink.
- Grilling: Place the foil packets directly on the preheated grill grates. Grill for 20-25 minutes, flipping the packets halfway through, until the potatoes are tender and the shrimp is cooked through. Be careful when opening the packets after grilling, as hot steam will escape.
COOKING Rating: Easy
Why you will love this recipe:
This recipe is a weeknight winner for several reasons. Firstly, the foil pack method simplifies both cooking and cleanup. You’re essentially steaming the ingredients in their own juices, resulting in incredibly flavorful and tender results. The customization options are endless – swap out the sausage for chorizo, add different vegetables like bell peppers or zucchini, or adjust the seasonings to your liking. It’s also a fantastic way to involve kids in the cooking process, as they can help assemble the foil packs. Most importantly, the combination of savory sausage, sweet corn, tender potatoes, and juicy shrimp is simply irresistible! The aroma that wafts from the foil packs as they cook is enough to make your mouth water. The simplicity of the recipe belies the depth of flavor it delivers. It’s a guaranteed crowd-pleaser, perfect for family dinners, potlucks, or even camping trips. And the best part? You can prepare the foil packs ahead of time and simply bake or grill them when you’re ready to eat. This makes it a lifesaver on busy days when you don’t have much time to cook. This recipe is also naturally gluten-free and can easily be adapted to be dairy-free, making it suitable for a wide range of dietary needs. It’s a versatile, delicious, and convenient meal that you’ll want to make again and again. The foil pack method locks in all the natural flavors, resulting in a dish that is both incredibly satisfying and surprisingly healthy. It’s the perfect way to enjoy a complete meal with minimal effort.
Serving Suggestions:
- Serve the foil packs directly from the grill or oven, opening them carefully to avoid the hot steam.
- Garnish with fresh parsley or other herbs for a pop of color and flavor.
- Serve with a side of crusty bread or garlic bread to soak up the flavorful juices from the foil packs.
- A squeeze of fresh lemon juice over the finished dish adds a bright, zesty flavor.
- For a complete meal, serve with a simple salad or coleslaw.
- Consider offering a variety of dipping sauces, such as cocktail sauce, tartar sauce, or remoulade sauce.
Tips:
- Use heavy-duty aluminum foil to prevent tearing.
- Make sure the foil packets are tightly sealed to trap the steam and cook the ingredients evenly.
- Don’t overcrowd the foil packets, as this can prevent the ingredients from cooking properly.
- Adjust the cooking time based on the size of the potatoes and shrimp.
- For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce to the foil packs.
- To prevent the potatoes from sticking to the foil, lightly grease the foil with cooking spray before adding the ingredients.
- If grilling, place the foil packs on a part of the grill that is not directly over the flame to prevent burning.
Prep Time: 15 minutes Cook Time: 20-25 minutes Total Time: 35-40 minutes
Nutritional Information: (Estimated, per foil pack) Note: Nutritional information can vary depending on ingredient choices and portion sizes.
- Calories: 450-550
- Protein: 30-40g
- Sodium: 800-1200mg
Conclusion:
This Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack recipe is a delicious and easy way to enjoy a complete meal with minimal effort. The foil pack method locks in all the flavors, resulting in a tender and flavorful dish that is perfect for any occasion. With endless customization options and simple preparation, this recipe is sure to become a family favorite. So gather your ingredients, fire up the grill or oven, and get ready to enjoy a mouthwatering meal that’s both satisfying and convenient. This recipe is not just a meal; it’s an experience, bringing people together with the joy of good food and easy cleanup. It’s a celebration of simple ingredients transformed into a culinary delight, proving that you don’t need complex techniques to create something truly special.
Questions and Answers:
- Can I prepare the foil packs ahead of time?
- Absolutely! You can assemble the foil packs up to 24 hours in advance and store them in the refrigerator. Just make sure to add the shrimp just before cooking to prevent it from becoming rubbery. When you’re ready to cook, simply bake or grill them as directed. This makes it a great option for busy weeknights or when entertaining guests. The flavors will even meld together a bit more if prepared in advance, resulting in an even more flavorful meal.
- What if I don’t have smoked sausage?
- No problem! You can substitute any type of sausage you like, such as Italian sausage, chorizo, or even chicken or turkey sausage for a leaner option. You can also use pre-cooked chicken or steak for a non-sausage variation. The key is to choose a protein that will complement the other flavors in the foil pack. If you’re using pre-cooked meat, you may want to reduce the cooking time slightly to prevent it from drying out.
- Can I add other vegetables to the foil packs?
- Definitely! Feel free to add any vegetables you enjoy, such as bell peppers, zucchini, onions, mushrooms, or green beans. Just make sure to cut them into pieces that are similar in size to the potatoes to ensure they cook evenly. Heartier vegetables like carrots and broccoli may require a slightly longer cooking time. Adding vegetables not only enhances the flavor and nutritional value of the dish but also adds a pop of color and texture.
- How do I know when the shrimp is cooked through?
- Shrimp is cooked through when it turns pink and opaque. Avoid overcooking the shrimp, as it can become rubbery. It’s best to check the shrimp a few minutes before the end of the cooking time to ensure it’s perfectly cooked. You can also use a meat thermometer to check the internal temperature of the shrimp, which should be 145°F (63°C).
- Can I use frozen corn instead of fresh?
- Yes, frozen corn is a perfectly acceptable substitute for fresh corn. Just make sure to thaw it before adding it to the foil packs. You can also use canned corn, but be sure to drain it well before using. Fresh corn on the cob provides the best flavor and texture, but frozen corn is a convenient and readily available alternative. Just be sure to adjust the cooking time slightly, as frozen corn may cook a bit faster than fresh corn.
