It’s summer in PA, which means we spend a lot of time outdoors! This mom doesn’t want to be cooped up in the kitchen missing out on the giggles or chasing lighting bugs with her kids. I’m all about a meal that the entire family can eat and has a lot of flavor with little preparation time.
INGREDIENTS YOU WILL NEED:
- 2 pounds of uncooked shrimp, peeled and de-veined (**uncooked shrimp is preferred over using the cooked shrimp)
- 4 ears of corn on the cob, husked
- 14 ounces of smoked sausage
- 2 pounds of baby red potatoes
- 3-6 TBSP Old Bay seasoning
- Salt and pepper, to taste
- 6 TSP minced garlic
- 1 lemon
- 6 TBSP butter, melted
- Fresh parsley, chopped
WHAT YOU NEED TO DO:
- Preheat oven to 400 degrees Fahrenheit.
- Fill a pot (half-way) with water. Chop corn into thirds, then chop each third in half lengthwise. It is easiest to stand each third of corn on end to cut. Chop the potatoes into 2 inch pieces – skin can remain on the potatoes. Place corn and potatoes into the pot and bring to a boil for 10 minutes. Drain water and set aside.
- In a large bowl, combine the shrimp, smoked sausage, corn, and potatoes. Stir together melted butter, Old Bay Seasoning, garlic, juice from half a lemon, and salt and pepper. Next you will pour the mixture over the shrimp, smoked sausage, corn, and potatoes. Stir to coat – might be easier to coat using hands to mix.
- Divide between 6 (12 by 12 inch) sheets of aluminum foil. Fold edges of foil up around the food to create a closed packet.
- Place the foil packets onto a baking sheet (as precaution to catch any juices if there was a hole in the foil packet) and bake in to the oven at 400 degrees Fahrenheit for 15-20 minutes until corn is tender and shrimp is fully cooked.
- Serve shrimp-smoked sausage foil packets topped with fresh parsley, more fresh lemon juice, and optional melted butter.
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