SHRIMP BOIL FOIL PACKS

Ingredients:

1-lb raw jumbo shrimp, 21-25 count or similar (see note)

1 andouille sausage, or chorizo (mild or spicy), sliced

2 ears corn, shucked and cut into quarters

1 lb baby red potatoes, halved, or larger potatoes cut into 1-inch pieces

1 1/2 tbsp Cajun seasoning, see note

2 tbsp olive oil

Garnishes (optional):

lemon, freshly squeezed

fresh parsley, minced

Directions:

Step 1: Prepare the oven or grill and preheat to 218 degrees C or 425 degrees F.

Step 2: Place a pot on the stove with water and turn the heat to high. Add the potato chunks and cook for about 10 minutes.

Step 3: Drain the potatoes and place them on a clean plate to cool at room temperature.

Step 4: Prepare four 12×12-inches of foil and lay them on a flat surface with the darker side down.

Step 5: Divide the sausage, shrimp, potatoes, and corn onto the four foils.

Step 6: Season each with Cajun seasoning on top as well as a drizzle of olive oil.

Step 7: Fold each foil upward and seal it tightly. Make sure not to damage the foil. Repeat this process to the rest of the foils.

Step 8: Arrange the foils onto the grill or inside the oven. Cook for about 15 minutes or until done.

Step 9: Remove from the oven or grill.

Step 10: Transfer each foil onto individual plates.

Step 11: Sprinkle parsley on top.

Step 12: Serve with lemon and enjoy!