Shrimp Corn and Sausage Pack

There is something seriously satisfying about opening up a hot foil pack filled with juicy shrimp, sweet corn, creamy potatoes, and smoky sausage. It is a one-pack summer supper that brings the flavors of a backyard boil to your grill or even your oven when the craving hits.

My family begs for these during warm-weather months and I love how everyone gets their own little packet. My first time making it for a friend’s cookout had the whole table raving and now it is our must-have for picnics and backyard dinners.

Ingredients

• Large shrimp: They stay juicy and take on the flavor of the seasoning quickly Go for wild-caught if possible for sweetness
• Smoked beef sausage: Brings richness and just the right amount of spice Choose a sausage with a firm snap
• Corn: Bring that fresh pop and summer sweetness Use sweet corn on the cob if you can
• Baby red potatoes: Creamy and hold together well in the foil Pick small uniform ones so they cook evenly
• Olive oil: Helps everything brown and prevents sticking Use a nice fruity oil for added flavor
• Old Bay seasoning: Classic briny and slightly spicy taste Try to use fresh not old seasonings for bold flavor
• Garlic powder: Rounds out the flavor Use an aromatic powder not granulated garlic for best distribution
• Salt and pepper: Essential for seasoning everything and bringing out all the other flavors
• Fresh parsley: Optional but brightens the final dish Use flat-leaf if you can
• Lemon wedges: For squeezing over just before eating Adds zippy tang
• Heavy-duty aluminum foil: Needed for making secure leak-free packets

Step-by-Step Instructions

Prep the Potatoes:

Simmer the baby red potatoes in salted water for about 10 to 12 minutes until a fork just slides in without breaking them up Drain and let them steam dry so they do not water down the mix

Mix the Mains:

In a very large bowl gently toss together the shrimp sausage corn and boiled potatoes Make sure all pieces are in bite-size portions so they cook at the same pace

Season and Coat:

Drizzle the mix with olive oil followed by Old Bay garlic powder salt and pepper Use your hands or a big spoon to toss everything so seasoning coats every item evenly

Pack and Wrap:

Place a big square of heavy-duty foil on your workspace and pile a generous portion of the mixture into the center Fold the foil over pulling up sides to make a snug packet Pinch edges tightly to seal so steam does not escape

Grill or Bake:

Arrange the foil packets on your hot grill or in the oven letting them cook for about 15 to 20 minutes Turn them over once halfway if grilling to cook evenly Check that the shrimp are pink and sausage sizzles

Serve and Finish:

Carefully unwrap the hot packets Be cautious of steam that hits your face when you peel open the foil Shower everything with fresh parsley and offer lemon wedges to brighten it all up

Save This

Shrimp always steals the show in these packets I have early memories of tasting the smoky sweet flavor right off the grill in my parents backyard It became our first day of summer ritual

Storage Tips

Leftover foil packs cool down quickly and keep covered in the refrigerator for two to three days Gently reheat in a low oven or pour the contents into a skillet and warm over medium heat Be mindful not to overcook shrimp during reheating

Ingredient Substitutions

You can use smoked turkey sausage or andouille for a spicier profile Yukon Gold potatoes work in place of baby reds For added veggies try tossing in sliced bell pepper or zucchini

Serving Suggestions

Try pairing with a crisp green salad or a loaf of crusty bread to soak up the juices If you have little ones let them customize their foil packets by adding their favorite extras like extra sausage or a squeeze of extra lemon

Cultural Context

Foil pack meals are a fun spin on the classic Southern shrimp boil They let you enjoy all the essential flavors without needing a giant pot or making a mess It is a clever way to capture that traditional community feel even on a weeknight

Common Queries

→ Can I use different types of sausage?

Yes, you can substitute the smoked beef sausage with chicken or turkey sausage for a lighter touch, or even use andouille for extra spice.

→ Is it possible to use frozen shrimp?

Frozen shrimp can be used, but thaw them thoroughly and pat dry before combining with the other ingredients for even cooking.

→ How do I prevent the foil packs from leaking?

Double-fold the edges and ensure a tight seal around the ingredients before placing on heat to prevent juices from escaping.

→ Can this dish be made ahead?

You can assemble the foil packs a few hours in advance and keep them refrigerated until ready to cook.

→ What sides go well with this foil pack?

Light salads, crusty bread, or simple steamed vegetables pair well to complement the bold flavors of the main ingredients.