barbecue shrimp

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1 pound raw jumbo shrimp, 21-25 count or similar (see note)
1 andouille sausage, or chorizo (mild or spicy), sliced
2 ears corn, shucked and cut into quarters
1 pound baby red potatoes, halved, or larger potatoes cut into 1-inch pieces
1 1/2 tablespoons Cajun seasoning, see note
2 tablespoons olive oil
Garnishes (optional)
lemon, freshly squeezed
fresh parsley, minced

Preheat grill or oven to 425°F. Boil the potato chunks and corn for 10 minutes and remove to a plate to cool.
Meanwhile, cut four 12×12 inch pieces of foil. Place them on a work surface shiny side facing up.
Distribute the shrimp, sausage, corn and potatoes evenly between each piece of foil, arranging them in a pile in the middle. Then sprinkle Cajun seasoning on top and drizzle olive oil across the ingredients.
Life up two opposite edges of foil and bring them together, folding down a half inch so they hold. Then roll up the other two edges to seal tightly, taking care not to puncture the foil.
Place the packets seam-side up on the grill or oven rack and close the lid/door. Cook until the shrimp are pink and potatoes tender, about 15 minutes.
Remove each packet to a serving plate. Open the seams and let the steam escape. Then garnish with optional lemon and parsley before serving.


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