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Nothing says summer quite like shrimp, corn, potatoes, and smoked sausage nestled in a foil packet, hot off the grill with a burst of spices and butter. This simple meal brings all my favorite flavors together and makes backyard dinners feel like a feast.
I first tried this for a family barbecue when I needed something that would make everyone happy and let me enjoy the day instead of spending it in the kitchen. It became an instant hit and has been on heavy rotation ever since.
Ingredients
- Baby potatoes: About 1.5 inch cubes. Tender and creamy potatoes soak up the seasoning and butter. Choose small fresh potatoes with no green spots.
- Fresh corn on the cob: Cut into rounds for sweet bursts with every bite. Pick ears with bright green husks and tightly packed kernels.
- Raw shrimp: Peeled and deveined for quick cooking. Large shrimp hold up best and absorb all the juices.
- Andouille smoked sausage: Smoky and spicy flavor. Building the Louisiana-inspired base. Use a quality brand with deep color.
- Yellow onion: Thinly sliced for sweetness. Look for firm onions with shiny skin.
- Fresh garlic: Minced for rich aroma. Firm cloves with no green sprouts are best.
- Butter: Melted for richness. Real butter adds flavor and helps seasonings coat every ingredient.
- Salt: Essential for enhancing every bite. Use kosher salt for more even seasoning.
- Fresh ground black pepper: Adds a subtle bite. Grind fresh for maximum aroma.
- Old Bay seasoning: Key for seafood boils. Its blend of herbs and spices is classic. Reach for a fresh jar.
- Lemon slices: Brightens the flavors. Juicy lemons make a big difference.
- Fresh parsley: Chopped for a fresh finish. Look for bunches with perky stems and no yellow leaves.
Instructions
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