shrimp corn potato sausage foil

I first tried this for a family barbecue when I needed something that would make everyone happy and let me enjoy the day instead of spending it in the kitchen. It became an instant hit and has been on heavy rotation ever since.

Ingredients

• Baby potatoes: About 1.5 inch cubes. Tender and creamy potatoes soak up the seasoning and butter. Choose small fresh potatoes with no green spots.
• Fresh corn on the cob: Cut into rounds for sweet bursts with every bite. Pick ears with bright green husks and tightly packed kernels.
• Raw shrimp: Peeled and deveined for quick cooking. Large shrimp hold up best and absorb all the juices.
• Andouille smoked sausage: Smoky and spicy flavor. Building the Louisiana-inspired base. Use a quality brand with deep color.
• Yellow onion: Thinly sliced for sweetness. Look for firm onions with shiny skin.
• Fresh garlic: Minced for rich aroma. Firm cloves with no green sprouts are best.
• Butter: Melted for richness. Real butter adds flavor and helps seasonings coat every ingredient.
• Salt: Essential for enhancing every bite. Use kosher salt for more even seasoning.
• Fresh ground black pepper: Adds a subtle bite. Grind fresh for maximum aroma.
• Old Bay seasoning: Key for seafood boils. Its blend of herbs and spices is classic. Reach for a fresh jar.
• Lemon slices: Brightens the flavors. Juicy lemons make a big difference.
• Fresh parsley: Chopped for a fresh finish. Look for bunches with perky stems and no yellow leaves.

Instructions

Preheat the Grill:

Fire up your outdoor grill to four hundred degrees Fahrenheit. Make sure your grates are clean and prep four sheets of heavy-duty foil about twelve by twelve inches each. This step gets everything ready and keeps the packets from sticking.

Boil Potatoes and Corn:

Bring eight cups of water to a brisk boil in a large pot over high heat. Add your cut potatoes and corn rounds to the water then drop the heat to a simmer. Let the vegetables cook for ten minutes. This parboils them so they finish cooking perfectly on the grill. Drain off all water before moving on.

Combine Ingredients:

In a spacious mixing bowl bring together the drained potatoes and corn, raw shrimp, sausage nuggets, thinly sliced onion and minced garlic. Mixing everything at once means all the flavors will marry as they cook in the packets.

Season:

Drizzle your melted butter right over the bowl followed by salt, black pepper and Old Bay. Pouring butter evenly ensures every piece gets coated. Toss thoroughly to evenly distribute everything and make sure shrimp do not clump together.

Prepare Foil Packets:

Spoon the mixture evenly onto each foil sheet. Try for equal portions so nobody misses out. Fold and crimp the foil around the filling tightly at the top and at the edges so juices cannot escape.

Grill:

Set your sealed packets directly on the hot grill grates. Close the lid. Let them cook for around fifteen minutes, flipping packets over halfway through. This step ensures even heat so the shrimp cook through and potatoes stay moist.

Serve:

Open each foil packet with care since steam will rush out. Top the hot mixture with plenty of lemon slices and a shower of chopped parsley for color and brightness. Serve right in the foil for easy cleanup and fun presentation.