Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 pound (450g) smoked sausage, such as Andouille or kielbasa, sliced into 1-inch (2.5cm) pieces
  • 4 small red potatoes, quartered (about 1 pound/450g total)
  • 2 ears of corn, each cut into 3-inch (7.5cm) pieces
  • 1 medium onion, cut into wedges
  • 2 cloves garlic, minced
  • 1/4 cup (60ml) olive oil
  • 2 tablespoons Old Bay seasoning (or similar seafood seasoning)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (optional, for extra kick!)
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • 4 tablespoons (60g) unsalted butter, cut into 4 pieces
  • Lemon wedges, for serving

Instructions:

  1. Preheat grill to medium-high heat (about 375°F/190°C) or preheat oven to 400°F (200°C).
  2. In a large bowl, toss potatoes, corn, and onion wedges with olive oil, minced garlic, Old Bay seasoning, smoked paprika, cayenne pepper (if using), and black pepper. Ensure vegetables are evenly coated.
  3. Place a large sheet of foil on a flat surface. Divide the vegetable mixture evenly among the 4 sheets, placing it in the center of each sheet. Top each pile of vegetables with sliced sausage and shrimp. Place 1 tablespoon of butter on top of each packet.
  4. Bring the long sides of the foil together and fold over twice, creating a tight seal. Fold in the short sides to create a sealed packet. Ensure packets are securely sealed to prevent steam from escaping.
  5. Place the foil packets on the preheated grill or in the preheated oven. Cook for 20-25 minutes, or until the shrimp is pink and opaque and the potatoes are tender. If cooking on the grill, rotate the packets halfway through to ensure even cooking.
  6. Carefully open the foil packets (watch out for escaping steam!). Sprinkle with fresh parsley and serve immediately with lemon wedges for squeezing.