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