shrimp corn potatoes and smoked sausage

Ingredients :

1 pound baby potatoes, cut into 1.5-inch cubes2 ears corn on the cob, cleaned and each ear cut into 5 to 6 rounds1 pound raw shrimp, thawed, peeled, and deveined12 ounces Andouille smoked sausage, cut into 2-inch pieces1 small yellow onion, thinly sliced4 cloves garlic, minced4 tablespoons butter, melted1 teaspoon salt1/2 teaspoon fresh

Préparations :

2 tablespoons Old Bay seasoningLemon slices & chopped fresh parsley, for garnishInstructions:Preheat the Grill:Preheat your grill to 400˚F (204˚C). Prepare 4 large foil sheets, each measuring about 12×12 inches.Boil Potatoes and Corn:Add 8 cups of water to a large pot and bring to a boil over high heat. Add the potatoes and corn to the boiling water. Reduce the heat to maintain a steady simmer and continue to cook for 10 minutes. Drain the vegetables.Combine Ingredients:In a large mixing bowl, combine the boiled potatoes and corn with the raw shrimp, sausage, sliced onion, and minced garlic.Season:Pour the melted butter over the shrimp mixture. Add salt, pepper, and Old Bay seasoning. Stir everything together until well mixed.Prepare Foil Packets:Divide the shrimp mixture evenly among the four foil sheets. Wrap the foil around the ingredients, sealing the edges tightly to form packets.Grill:Place the foil packets directly on the grill. Cook for about 15 minutes, flipping once halfway through to ensure even cooking.Serve:Carefully open the foil packets (watch out for steam). Garnish with slices of lemon and chopped parsley before serving.

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