Like a Cajun shrimp boil, but easier, faster -- and almost foolproof. A helluva great make-ahead recipe for dinner parties on a hot summer night. Spend your time drinking and chatting on the patio instead of prepping in the kitchen.
Ingredients for about 4 servings:
1 lb. jumbo shrimp, peeled and de-veined
4 ears of corn on the cob, husked
1 lb. Andouille sausage
1 lb. red or yellow baby potatoes
Spices, to taste (sprinkle liberally):
Old Bay Seasoning
Salt
Pepper
Minced garlic
Olive oil (about 1 Tablespoon per packet)
Butter, sliced (about 1 Tablespoon per packet)
Preparation:
Chop the corn cobs into thirds. Rinse and dice the potatoes into big cubes -- smaller than cutting into quarters. Slice the sausage into about 1/2-inch pieces.
Lay out 4 sheets of foil about 16 x 16 inches each. Divide the shrimp, corn, sausage and potatoes between foil sheets. Sprinkle with seasonings and garlic. Lay slices of butter on top. Drizzle with olive oil. Wrap the foil around the ingredients and crimp the edges, making a closed packet with no gaps for the heat to escape.
Cooking & Serving:
Cook on a preheated outdoor grill over medium-high heat for about 15-20 minutes. Open a packet and stab a potato to make sure it's tender before serving. Serve with extra melted butter and lemon wedges, if you wish.
A Little Backstory:
This isn't my recipe or my hand in the picture above. Get yourself a significant other who cooks.
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