Ingredients:
– 1 lb shrimp, peeled and deveined
– 1 lb baby potatoes, halved
– 2 ears of corn, cut into thirds
– 1/2 lb andouille sausage, sliced
– 1/4 cup melted butter
– 4 cloves garlic, minced
– 2 tbsp Old Bay seasoning
– 1 lemon, sliced
– Fresh parsley, chopped (for garnish)
– Salt and pepper, to taste
– 4 sheets of heavy-duty aluminum foil
Directions:
1. Preheat the grill to medium-high heat (or preheat the oven to 425°F).
2. In a large bowl, combine the shrimp, potatoes, corn, and sausage. Drizzle with melted butter, add minced garlic, Old Bay seasoning, salt, and pepper. Toss until everything is well coated.
3. Lay out the sheets of aluminum foil. Divide the seafood mixture evenly among the foil sheets. Top each packet with lemon slices.
4. Fold the foil over the ingredients and seal the edges tightly to create packets.
5. Place the packets on the grill or in the oven and cook for 15-20 minutes, or until the shrimp are pink and cooked through, and the potatoes are tender.
6. Carefully open the packets (beware of the hot steam) and garnish with fresh parsley. Serve hot with extra lemon wedges on the side.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 520 kcal | Servings: 4 servings
