Shrimp Boil Foil Packets

There are a lot of versions of this recipe, including a slow cooker and a sheet pan version. I made foil packets and baked them in the oven, (oven instructions are at the very end of this recipe) and they were super good! Here's the recipe:

INGREDIENTS

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• 1 ½ pounds large shrimp, peeled and deveined
• 1 12.8-ounce package smoked andouille sausage, thinly sliced
• 2 ears corn, each cut crosswise into 4 pieces
• 1 pound baby red potatoes, halved
• 2 tablespoons olive oil
• 4 teaspoons cajun seasoning
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS

• Preheat a gas or charcoal grill over high heat.
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• Cut four sheets of foil, about 12-inches long. Divide shrimp, sausage, corn and potatoes into 4 equal portions and add to the center of each foil in a single layer.
• Fold up all 4 sides of each foil packet. Add olive oil, cajun seasoning, salt and pepper, to taste; gently toss to combine. Fold the sides of the foil over the shrimp, covering completely and sealing the packets closed.
• Place foil packets on the grill and cook until just cooked through, about 12-15 minutes.*
• Serve immediately, garnished with parsley, if desired.

NOTES

*This can also be baked for 15-17 minutes at 425 degrees F.

One important change I made was peeling the potatoes and boiling them until they were tender before adding them to the foil and baking them. This ended up being crucial - they wouldn't have been fully cooked if I hadn't! So I highly recommend doing that - even if you don't peel the potatoes. (Peeling them was just my personal preference.) Anyway, my whole family liked this recipe. Definitely a keeper!