Welcome back to QCK!
Toady I’m sharing a super yummy grill recipe that also happens to be perfect for Father’s Day! I don’t know why or how, but somewhere along the road, Father’s Day kind of turned into a holiday all about grilling and steaks, which is great if you’re into steaks. But if you’re not, this recipe is for you.
I love these foil packets because once they’re on the grill, these are really hands off, but they taste phenomenal. Shrimp, smoky sausage, corn on the cob, tangy orange bell peppers, some red onion and cubed red potatoes all get tossed in lemon juice and cajun seasoning and then wrapped up in foil with a couple pats of butter. Throw them on the grill for a while and just let them do their thing.
The beauty of the foil packet is that you get three different kinds of cooking all in one go. They hold in all the steam so everything comes out moist and juicy, but you still get the char and smoke from the grill which compliments the creole really well. Whatever you have cooking on the bottom will get a little crispy, that’s okay. I personally love the little crispy pieces.
Tips and Tricks
- If you’re camping, you can make this recipe over a fire using a tripod grill. Either in foil packets or a large heavy bottomed pot with a lid. My uncles used to make something similar to this using an old milk can, which is always fun.
- If you’re making this for a crowd, a fun way to serve is just to lay down a big sheet of parchment as a table cloth and dump everything directly on the table and let everyone serve themselves.
- Don’t try to flip the foil packets or move them around too much or you risk breaking them and making a huge mess. If you do need to move them, be very gentle and use a non-metal utensil.
- Leaving the shrimp shells on during cooking can add extra flavor, just make sure they are deveined and seasoned underneath the shell.
Substitutions and Add Ons
- Red Onion can be subbed for shallot or yellow onion, or omitted.
- Orange Bell Pepper can be substituted for any other color bell pepper or a poblano.
- Shrimp can be substituted for scallops, crab, lobster, or any other shell fish.
- Andouille Sausage can be substituted for kielbasa or steak.
- Add Ons: Steak, scallops, crab, lobster, muscles, oysters, zucchini.
|Prep: 20 Mins||Cook: 40 Mins||Difficulty: Easy||Servings: 4|
- 1 lb Large Shrimp, peeled and deveined
- 1/2 lb Andoullie Sausage, cut into smaller pieces
- 2 Orange Bell Peppers, seeds removed and diced
- 1 Medium Red Onion, diced
- 4 Large Red Potatoes, diced
- 1/4 C Cajun Seasoning, I use Tony Chachere’s
- 1 tsp Kosher Salt
- 1 tsp Ground Black Pepper
- 2 Tbsp Canola Oil
- 4 Ears Sweet Corn, cut into thirds
- 1/2 C (1 Stick) Unsalted Butter, cut into 8 pieces
- 4 Cloves Garlic
- 1 Lemon, cut into quarters
- Heat grill to 425-450°F.
- In a large bowl, combine shrimp, sausage, peppers, onion, potatoes, cajun seasoning, canola oil, salt and pepper. Mix until all the ingredients are coated in seasoning.
- Lay 4 large pieces of tinfoil on a flat surface and place equal ammounts of your shrimp/sausage/vegetables in the center of each piece of tinfoil.
- Place 3 pieces of corn, 1 clove of garlic, 2 Tbsp of butter and a lemon wedge on top of each packet.
- Close the packets tightly so no air can get in or out, use another piece of foil if needed.
- Place the packets on the grill, close the grill and cook for 35-40 minutes, or until shrimp is cooked all the way through and the potatoes are soft.
- Remove from grill and open the packets slowly to release the steam.
As always, I hope you enjoyed this recipe! If you tried it out let me know in the comments. For more recipes check out my homepage and follow along on Instagram. Don’t forget to like, follow, comment and share. Thanks for reading!