BeefSeafood

Shrimp and Sausage Foil Packs

by Jasmine Ramsey
written by Jasmine Ramsey

There is something about the convenience of a foil pack that I absolutely love. This method is perfect for portion control and just an all-around fun recipe to make.

EASY. CONVEINENT. FLAVORFUL

Although I do provide some exact measurements for this recipe, you should adjust the seasonings to your liking. I encourage you to switch up some of the seasonings and you will still have amazing flavor thanks to the smoked sausage. I also recommend using baby red potatoes for this recipe.

Shrimp and Sausage Foil Packs Recipe

Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.3/5
( 43 voted )
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Ingredients

  • 12 oz smoked beef sausage (I use Hillshire brand)
  • 1 lb raw deveined shrimp
  • 1 lb baby red potatoes
  • 8 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 2 tablespoons minced garlic
  • 2 tablespoons fresh chopped parsley
  • 1 tablespoons Old Bay
  • 1 tablespoons lemon pepper
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon Cajun seasoning

Instructions

  1. Bring one large pot to a boil and add in the baby red potatoes. Boil for 10 minutes and drain.
  2. Transfer potatoes to a large mixing bowl, add in the sausage, shrimp, garlic, olive oil, and seasonings.  Toss until everything is mixed well.
  3. Assemble foil packets by tearing off 2 large pieces of aluminum foil.
  4. Divide mixture in half, top with parsley and unsalted butter and wrap the foil packets tightly.
  5. Preheat oven to 400 degrees and cook in oven for 15 minutes or until shrimp is fully cooked.

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