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Ingredients
- 1 lb Large shrimp, peeled and deveined
- 12 oz Fully cooked smoked sausage, sliced
- 1 lb Baby potatoes, halved or quartered
- 2 ears Corn, each cut into 4 pieces
- 4 tbsp Unsalted butter, melted
- 1 tbsp Olive oil
- 2 tbsp Old Bay-style seafood seasoning
- 3 Garlic cloves, minced
- 1 Lemon
- 2 tbsp Fresh parsley, chopped
Instructions
Prepare a campfire with a stable bed of medium-hot coals or preheat a grill to medium heat.
Par-cook the potatoes when practical. At home or camp: boil potatoes approximately 8–10 minutes until beginning to soften but not fully tender.
Cut four large sheets of heavy-duty foil.
Combine potatoes, corn, sausage, melted butter, olive oil, seafood seasoning, and garlic. Divide evenly among the foil sheets. Seal into packets.
Cook approximately 10–15 minutes over moderate heat.
Carefully open the packets. Divide the raw shrimp among them. Reseal tightly.
Return to heat. Cook approximately another 6–10 minutes. Shrimp should be opaque and firm.
Avoid cooking the shrimp for the entire potato cooking time, which can make them rubbery.
Carefully open packets away from your face. Squeeze fresh lemon juice over each. Finish with parsley. Serve immediately.
Nutrition per serving
580
Calories
32g
Protein
38g
Carbs
28g
Fat
Chef's Notes & Storage
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