Ingredients:

  • 1.5 lb Large Shrimp, peeled and deveined
  • 12 oz Andouille Sausage, sliced into 1/2-inch rounds
  • 2 ears Corn on the cob, cut into 2-inch rounds
  • 1 lb Baby Red Potatoes, halved
  • 1/2 cup Unsalted Butter, melted
  • 4 cloves Garlic, minced
  • 1 tbsp Old Bay Seasoning
  • 1 tsp Cajun Seasoning
  • 0.5 tsp Cracked Black Pepper
  • 1 Lemon, sliced into wedges
  • 2 tbsp Fresh Parsley, chopped

Instructions:

  1. Place halved baby potatoes in a microwave-safe bowl with a splash of water. Cover and microwave for 5 minutes to par-cook. Drain and set aside.
  2. In a large mixing bowl, combine the par-cooked potatoes, shrimp, sliced sausage, and corn pieces.
  3. Whisk together melted butter, minced garlic, Old Bay, Cajun seasoning, and black pepper. Pour over the seafood mixture and toss thoroughly to coat.
  4. Lay out four 12x18 inch sheets of heavy-duty aluminum foil. Divide the mixture evenly among the sheets, arranging in a single layer.
  5. Fold the sides of the foil up and over the food, crimping the edges tightly to create a sealed steam environment.
  6. Bake in a preheated oven at 425°F (220°C) for 12–15 minutes, or grill over medium-high heat for the same duration until shrimp are opaque.
  7. Carefully open packets (watch for steam), garnish with fresh parsley and lemon wedges, and serve immediately.