Instructions
- Preheat Oven or Grill:
- Oven: 400°F (200°C)
- Grill: Medium-high heat
- Prepare Foil Packs:
Cut 4 large pieces of aluminum foil (about 12×12 inches). Lightly grease with oil or butter. - Assemble Ingredients:
- In a large bowl, toss potatoes, corn, and sausage with half of the olive oil or butter, garlic powder, paprika, salt, and pepper.
- Divide the mixture evenly among the 4 foil sheets.
- Top each pack with shrimp and drizzle remaining olive oil/butter over the shrimp.
- Seal the Foil Packs:
Fold the foil over the ingredients and seal tightly to make a packet. - Cook:
- Oven: Bake for 20–25 minutes, until potatoes are tender and shrimp are pink and cooked through.
- Grill: Place foil packs on the grill and cook for 15–20 minutes, turning once halfway.
- Serve:
Carefully open the foil packs (steam will be hot!). Garnish with fresh parsley and lemon wedges. Serve right in the foil for easy cleanup.
Tips for the Perfect Foil Pack:
- Cut potatoes small so they cook at the same rate as shrimp.
- Add other veggies like bell peppers or onions for extra flavor.
- Brush some extra butter on top before serving for richness.
If you want, I can also give you a one-pan skillet version that’s just as flavorful and ready in 25 minutes, no foil needed.
Do you want me to share that version too?
Related Posts:
Pages: 1 2