Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 12 oz smoked turkey sausage, sliced into rounds
  • 2 cups baby potatoes, quartered into small pieces
  • 2 cups corn, cut from the cob or frozen
  • 1 large red bell pepper, chopped
  • 1 medium yellow onion, diced
  • 4 tbsp unsalted butter, melted
  • 3 cloves garlic, minced
  • 1 tbsp Cajun seasoning
  • 1/2 tsp smoked paprika
  • 1 large lemon, juiced and zested
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Preheat the oven or grill to 400°F (200°C).
  2. In a large mixing bowl, combine the quartered baby potatoes, diced onion, chopped bell pepper, and corn.
  3. In a separate small bowl, whisk together the melted butter, minced garlic, Cajun seasoning, smoked paprika, lemon juice, lemon zest, salt, and black pepper.
  4. Tear four 12-inch (30cm) squares of heavy-duty aluminum foil.
  5. Divide the vegetable mix evenly across the center of each foil sheet.
  6. Top the vegetables with sliced smoked turkey sausage and raw shrimp.
  7. Drizzle the garlic butter glaze evenly over each mound, ensuring the shrimp and sausage are well-coated.
  8. Bring the sides of the foil together and fold the edges tightly to create a sealed pouch, leaving a small amount of headspace for steam to circulate.
  9. For oven method: Place the pouches on a baking sheet and bake for 20 minutes. For grill method: Place pouches directly on grill grates over medium-high heat and cook for 15-20 minutes.
  10. Remove from heat when the shrimp are opaque and have reached a safe internal temperature of 145°F (63°C) and the potatoes are fork-tender.
  11. Carefully open the packets, squeeze a fresh lemon wedge over the top, and garnish with chopped parsley.