Ingredients
1 lb small red
potatoes, halved
4 pieces frozen mini
corn on the cob, thawed, cut in half
2 teaspoons oil
2 teaspoons Old Bay™
seasoning
1 lb uncooked peeled
deveined extra-large shrimp (16 to 20 count)
12 oz fully cooked
andouille sausage, sliced
1 lemon, cut into 8
wedges
1/4 cup chopped fresh parsley leaves
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Directions
· 1 Heat gas or
charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with
cooking spray.
· 2 Place potatoes in
microwavable bowl. Microwave uncovered on High 5 to 6 minutes or until potatoes
are just tender. Add corn to potatoes; drizzle with 1 teaspoon of the oil, and
sprinkle with 1 teaspoon of the seasoning; mix until evenly coated. Place
shrimp in medium bowl; toss with remaining 1 teaspoon oil and remaining 1
teaspoon seasoning; mix until evenly coated.
· 3 Place equal amount
of sausage on center of each sheet of foil. Dividing evenly, arrange potato and
corn mixture around sausage. Divide shrimp evenly over sausage. Squeeze 1 wedge
of lemon over each pack.
· 4 Bring up 2 sides of
foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again,
allowing space for heat circulation and expansion. Fold other sides to seal.
· 5 Place packs on
grill over medium heat. Cover grill; cook 6 minutes. Rotate packs 1/2 turn;
cook 5 to 7 minutes longer or until shrimp are pink and sausage is heated
through. Remove packs from grill, cut large X across top of each pack.
Carefully fold back foil; sprinkle with parsley, and top with remaining lemon
wedges
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