Low Country Shrimp Foil Packs

Ingredients:

1 lb small red potatoes, halved
4 pieces of frozen mini corn on the cob, thawed, cut in half (I used fresh corn)
2 teaspoons oil
2 teaspoons Old Bay™ seasoning
1 lb uncooked peeled deveined extra-large shrimp (16 to 20 count)
12 oz fully cooked andouille sausage, sliced
1 lemon, cut into 8 wedges
1/4cup chopped fresh parsley leaves

Steps:

1 Heat gas or charcoal grill. Cut 4 (18×12-inch) sheets of heavy-duty foil. Spray with cooking spray.
2 Place potatoes in a microwavable bowl. Microwave uncovered on High for 5 to 6 minutes or until potatoes are just tender. Add corn to potatoes ( I just boiled both together until the potatoes were tender); drizzle with 1 teaspoon of the oil, and sprinkle with 1 teaspoon of the seasoning; mix until evenly coated. Place shrimp in medium bowl; toss with 1 teaspoon oil and 1 teaspoon seasoning; mix until evenly coated.
3 Place an equal amount of sausage on the center of each sheet of foil. Dividing evenly, arrange potato and corn mixture around the sausage. Divide shrimp evenly over sausage. Squeeze 1 wedge of lemon over each pack.
4 Bring up 2 sides of foil so edges meet. Seal edges, making a tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
5 Place packs on grill over medium heat. Cover grill; cook for 6 minutes. Rotate packs 1/2 turn; cook 5 to 7 minutes longer or until shrimp are pink and sausage is heated through. Remove packs from the grill, and cut a large X across the top of each pack. Carefully fold back foil; sprinkle with parsley, and top with remaining lemon wedges.
Can also be done in the oven at 400 degrees for 15 minutes on one side and another 10 minutes on the other.

Low Country Shrimp Boil is a delicious taste of cajun cuisine that’s pretty easy on its own, this is an easier way to do that meal and it’s perfect for a vacation meal. If you’re at the beach you can easily google your closest seafood market and pick up fresh shrimp to go with this recipe.