Shrimp Foil Packets

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Shrimp Foil Packets
1 lb red potatoes or gold potatoes (cut into small cubes, about 2 inches)
2 ears corn on the cob (husked, cleaned, chopped into small rounds)
12-oz smoked sausage (such as kielbasa) or Andouille (sliced into 2-3 inch long pieces)
1 yellow or red onion (thinly sliced)
2 cloves garlic (minced)
4 tbs butter (melted)
1 tsp salt
1/2 tsp pepper
2 tbs Old Bay seasoning (store-bought or homemade)
Garnish: 2 tbs flat-leaf parsley (finely chopped)
Garnish: 1 tbs Old Bay seasoning (store-bought or homemade)
Garnish: 2 lemons (sliced, about 12 wedges)
Garnish: 1 stick butter (melted)
Preheat the oven to 400° or the grill to medium-high (about 400°). If using frozen shrimp place the package under cold water for 10 min to thaw.
Bring 2 quarts of water to a roaring boil and add the potatoes and the corn. Reduce the heat and bring to simmer.

Cook for 10 min on simmer and drain into a colander.

Set aside.
While the potatoes and corn are simmering prepare 4 sets of 12 x 24 inch long aluminum foil sheets. Fold each in half, forming a square. If using industrial aluminum foil simply prepare sheets measuring 12 x 12 inches.

Slightly fold up the edges of the sheets.
In a large bowl combine the drained potatoes and corn, the sausage, the thawed shrimp, the onion, and the garlic.

Drizzle with the 4 tbs of melted butter, season with salt, pepper, and Old Bay seasoning. Mix very well to coat all ingredients.
Divide the shrimp boil ingredients between the four aluminum foil sheets and neatly fold into packets. Place them onto a baking sheet and bake for 15 min.

If grilling, place the packets directly onto the grill surface and cook for 15 min, flipping once after about 8 min.
Serve the packets slightly opened up, garnished with chopped parsley, a pinch of Old Bay seasoning and a few lemon wedges.
Serve the 1 stick melted butter as a side for optional drizzling over the shrimp boil or dipping.

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