Here’s a hearty and flavorful Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack recipe — perfect for the oven, grill, or campfire 🍤🌽🥔🥓
🥘 Shrimp, Corn, Potatoes & Smoked Sausage Foil Packs
🛒 Ingredients (Serves 4)
- 1 lb (450 g) medium shrimp, peeled and deveined
- 2 ears corn, cut into 2–3 pieces each
- 4 small potatoes, diced or halved
- 12 oz (340 g) smoked sausage, sliced
- 3 tbsp olive oil or melted butter
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- Optional: lemon wedges, parsley, or hot sauce for serving
👩🍳 Instructions
1️⃣ Preheat Oven or Grill
- Oven: 400°F (200°C)
- Grill: medium heat (~375–400°F / 190–200°C)
2️⃣ Prepare Ingredients
- Dice potatoes and parboil 5–7 minutes until slightly tender (optional, speeds up cooking).
- Cut corn and sausage.
- In a large bowl, toss shrimp, potatoes, corn, and sausage with olive oil, garlic powder, paprika, salt, and pepper.
3️⃣ Assemble Foil Packs
- Tear 4 large pieces of heavy-duty aluminum foil.
- Divide the mixture evenly among foil sheets.
- Fold foil into sealed packets, leaving a little space for steam to circulate.
4️⃣ Cook
- Oven: Bake 25–30 minutes, open carefully to avoid steam burns.
- Grill: Cook 15–20 minutes, turning halfway through.
5️⃣ Serve
- Carefully open foil packs.
- Optional: squeeze fresh lemon juice, sprinkle chopped parsley, or add hot sauce.
- Serve directly from foil for a rustic, fun presentation.
💡 Tips
- Parboiling potatoes ensures everything cooks evenly.
- For spicier packs, sprinkle with cajun seasoning.
- You can add other veggies like bell peppers, onions, or zucchini.
If you want, I can also give a campfire version of this recipe with minimal prep and super smoky flavor that’s perfect for outdoor cooking.
Do you want me to do that?
