Description: This Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack recipe delivers a complete, satisfying meal cooked in convenient, mess-free packets. Perfect for summer cookouts, camping trips, or a simple weeknight dinner, this dish combines the sweetness of corn, the heartiness of potatoes, the savory flavor of smoked sausage, and succulent shrimp, all seasoned with a delicious blend of spices. Each foil pack is a self-contained culinary adventure, locking in flavors and ensuring a moist, tender result every time.
Ingredients:
- 1 pound large shrimp, peeled and deveined: Opt for larger shrimp (21-25 count) for a meatier bite and to prevent overcooking. Ensure they are thoroughly cleaned and patted dry to promote better browning.
- 1 pound baby potatoes, halved: Baby potatoes, such as Yukon gold or red potatoes, are ideal due to their thin skins and creamy texture. Halving them ensures even cooking and maximizes flavor absorption.
- 2 ears of corn, cut into thirds: Fresh corn on the cob is a seasonal delight, adding a burst of sweetness to the dish. Cut each ear into thirds to fit easily within the foil packets and ensure even cooking. Frozen corn can be used as a substitute when fresh corn is not available.
- 1/2 pound smoked sausage, sliced: Choose a high-quality smoked sausage, such as kielbasa or andouille, for a robust, smoky flavor. Slice the sausage into approximately 1/4-inch thick rounds to ensure even cooking and distribution of flavors.
- 2 tablespoons olive oil: Olive oil serves as a binding agent for the spices and adds a subtle richness to the dish. Extra virgin olive oil is recommended for its superior flavor and health benefits.
- 2 teaspoons Old Bay seasoning (or Cajun seasoning): Old Bay seasoning provides a classic seafood flavor with its blend of celery salt, paprika, and other spices. For a spicier kick, Cajun seasoning can be substituted. Adjust the amount to your preferred level of heat.
- 1 teaspoon garlic powder: Garlic powder adds a pungent, aromatic note that complements the other spices and enhances the overall flavor profile of the dish.
- 1/2 teaspoon paprika: Paprika contributes a mild, slightly sweet flavor and a vibrant red color to the dish. Smoked paprika can be used for a deeper, smokier flavor.
- Salt and black pepper, to taste: Seasoning with salt and black pepper is essential for enhancing the natural flavors of the ingredients. Use freshly ground black pepper for the best flavor.
- 2 tablespoons unsalted butter, cut into small pieces: Butter adds richness and moisture to the foil packs, helping to create a succulent and flavorful sauce as it melts. Unsalted butter is preferred to control the saltiness of the dish.
- Fresh parsley, chopped (for garnish): Fresh parsley adds a pop of color and a fresh, herbaceous flavor that brightens the dish. Chop it finely for even distribution.
- Lemon wedges (for serving): Lemon wedges provide a tangy, citrusy counterpoint to the richness of the dish, adding a refreshing burst of flavor.
Preparation:
Step 1: Prepare the Grill or Oven: Preheat your grill to medium-high heat (about 375-450°F or 190-230°C). Alternatively, preheat your oven to 425°F (220°C). Ensure the grill grates are clean to prevent sticking.
Step 2: Combine Ingredients: In a large bowl, combine the peeled and deveined shrimp, halved baby potatoes, corn cut into thirds, and sliced smoked sausage. This ensures that all elements of the dish are ready to be seasoned together for maximum flavor infusion.
Step 3: Season the Mixture: Drizzle the olive oil over the shrimp, potatoes, corn, and sausage mixture. Then, sprinkle with Old Bay seasoning, garlic powder, paprika, salt, and black pepper. Toss thoroughly until everything is evenly coated with the spices and oil. This step is crucial for distributing the flavors evenly and ensuring that each ingredient is well-seasoned.
Step 4: Assemble the Foil Packs: Cut four large pieces of heavy-duty aluminum foil, each approximately 12×12 inches. Dividing the mixture evenly, place it in the center of each foil sheet. This ensures that each packet contains a balanced portion of all ingredients, contributing to a consistent cooking experience. Top each portion with small pieces of butter.
Step 5: Seal the Foil Packs: Fold the foil in half over the mixture, creating a sealed packet. Crimp the edges tightly, folding them over several times to prevent any leaks during cooking. Proper sealing is essential to trap the steam and juices inside, ensuring that the ingredients cook evenly and retain their moisture.
Step 6: Cook the Foil Packs: Place the foil packs on the preheated grill or in the preheated oven. Cook for 15-20 minutes, or until the potatoes are tender and the shrimp are pink and fully cooked. The cooking time may vary depending on the heat of your grill or oven, so it’s important to check for doneness.
Step 7: Serve: Carefully open the foil packs, being cautious of the hot steam that will escape. Sprinkle with fresh parsley for a burst of freshness and visual appeal. Serve immediately with lemon wedges on the side for squeezing over the dish.
Why You Will Love This Recipe:
- Easy Cleanup: Foil packs mean minimal dishes, making this recipe a dream for busy weeknights.
- Customizable: Easily swap out vegetables or seasonings to suit your preferences and dietary needs.
- Perfect for Outdoors: Great for grilling at a BBQ, camping, or enjoying a meal on the patio.
- Packed with Flavor: The combination of seafood, sausage, and vegetables creates a delicious and satisfying meal.
- Healthy and Balanced: A good source of protein, carbohydrates, and essential nutrients.
Serving Suggestions:
- Serve the foil packs with a side of crusty bread for soaking up the flavorful juices.
- Pair with a light, refreshing salad for a complete and balanced meal.
- Offer a variety of hot sauces or flavored mayonnaise for those who like an extra kick.
- Serve with a side of coleslaw or potato salad for a classic summer cookout experience.
Tips:
- Use heavy-duty aluminum foil to prevent tearing and leaks.
- Don’t overcrowd the foil packs; leave some room for steam to circulate.
- For extra flavor, marinate the shrimp in lemon juice, garlic, and herbs before cooking.
- If you prefer your potatoes softer, parboil them for a few minutes before adding them to the foil packs.
- Be careful when opening the foil packs, as they will release hot steam.
Prep Time: 15 minutes
Cook Time: 15-20 minutes
Total Time: 30-35 minutes
Nutritional Information: (Approximate values per serving)
- Calories: 450
- Protein: 35g
- Sodium: 800mg
Conclusion:
The Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack recipe is a versatile and delicious meal that’s perfect for any occasion. Its simplicity and ease of cleanup make it a favorite among busy cooks, while its customizable nature allows for endless variations. Whether you’re grilling outdoors or cooking in the oven, this recipe is sure to impress with its flavorful combination of seafood, sausage, and vegetables. Enjoy the convenience and taste of this complete meal, and make it a regular addition to your culinary repertoire.
Questions and Answers:
- Can I use frozen shrimp for this recipe? Yes, you can use frozen shrimp. Ensure they are fully thawed and patted dry before adding them to the foil packs. Thawing them overnight in the refrigerator is the best method to maintain their texture and flavor.
- Can I substitute the smoked sausage with another type of sausage? Absolutely! You can substitute the smoked sausage with any type of sausage you prefer, such as Italian sausage, chorizo, or even vegetarian sausage. Just make sure to adjust the cooking time accordingly, as different types of sausages may cook at different rates.
- What other vegetables can I add to the foil packs? The possibilities are endless! You can add a variety of vegetables to the foil packs, such as bell peppers, onions, zucchini, asparagus, or green beans. Consider the cooking time of each vegetable and adjust accordingly to ensure everything is cooked through.
- Can I prepare the foil packs in advance? Yes, you can assemble the foil packs a few hours in advance and store them in the refrigerator. However, it’s best to add the butter just before cooking to prevent it from melting and making the foil packs soggy.
- How can I make this recipe spicier? To add more heat to the recipe, you can increase the amount of Cajun seasoning or add a pinch of cayenne pepper to the spice mixture. You can also use a spicier sausage, such as andouille, or serve the foil packs with a side of hot sauce.
