Shrimp Corn Sausage Foil Pack: The Ultimate Campfire Recipe

Shrimp corn sausage foil pack dinners are about to become your new weeknight obsession! Imagine this: succulent shrimp, sweet corn kernels bursting with flavor, and savory sausage, all mingling together in a perfectly seasoned, easy-to-clean foil packet. This isn’t just a meal; it’s an experience, a mini-cookout you can enjoy any day of the week, rain or shine.

While foil packet cooking might seem like a modern convenience, its roots trace back to campfire cooking techniques used for centuries. Cultures around the world have long utilized leaves and other natural wrappers to steam and bake food over open flames. Today, we’ve simply streamlined the process with readily available aluminum foil, making it easier than ever to enjoy delicious, mess-free meals.

What’s not to love about a shrimp corn sausage foil pack? The combination of flavors is simply irresistible – the sweetness of the corn perfectly complements the salty shrimp and smoky sausage. Plus, the foil packet seals in all the juices, creating a tender and incredibly flavorful dish. But the best part? Cleanup is a breeze! No mountains of dishes to wash, just toss the foil and you’re done. Whether you’re a seasoned chef or a kitchen novice, this recipe is guaranteed to be a hit. Get ready to savor every bite!

this Recipe

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 pound smoked sausage, such as kielbasa or andouille, sliced into 1/2-inch thick rounds
• 2 ears of corn, shucked and cut into 2-inch thick rounds
• 1 red bell pepper, cored, seeded, and chopped
• 1 green bell pepper, cored, seeded, and chopped
• 1 medium yellow onion, chopped
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 2 tablespoons Cajun seasoning (adjust to taste)
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• Salt and freshly ground black pepper to taste
• 4 tablespoons butter, cut into small pats
• Fresh parsley, chopped, for garnish (optional)
• Lemon wedges, for serving (optional)

Preparing the Foil Packs:

1. Preheat your grill to medium-high heat (about 375-450°F). If you don’t have a grill, you can also bake these in the oven at 400°F.
2. Prepare the foil: Cut four large sheets of heavy-duty aluminum foil, each about 12×18 inches. If you only have regular foil, double up the sheets to prevent tearing. Lay each sheet flat on a work surface.
3. Combine the vegetables: In a large bowl, combine the chopped red bell pepper, green bell pepper, and yellow onion. This ensures even distribution of the veggies in each foil pack.
4. Mix the shrimp and sausage: In a separate bowl, gently toss the peeled and deveined shrimp with the sliced smoked sausage. Be careful not to overcrowd the bowl; you want the seasoning to coat everything evenly.
5. Season the mixture: Drizzle the olive oil over the shrimp and sausage mixture. Add the Cajun seasoning, smoked paprika, dried thyme, and cayenne pepper (if using). Season generously with salt and freshly ground black pepper. Toss everything together until well coated. Don’t be shy with the seasoning; it’s what gives these foil packs their amazing flavor!
6. Assemble the foil packs: Divide the vegetable mixture evenly among the four foil sheets, placing it in the center of each sheet. Top the vegetables with the shrimp and sausage mixture, again dividing it evenly. Arrange the corn rounds on top of the shrimp and sausage.
7. Add butter: Place a tablespoon of butter pats on top of each foil pack. The butter will melt and create a delicious, flavorful sauce as the foil packs cook.
8. Seal the foil packs: To seal the foil packs, bring the two long sides of the foil together over the filling. Fold them over several times, creating a tight seal. Then, fold in the short ends of the foil to completely enclose the filling. Make sure the packs are sealed tightly to trap the steam and juices inside. This is crucial for even cooking and maximum flavor!

Cooking Process:

1. Grilling the foil packs: Place the sealed foil packs directly on the preheated grill grates. Make sure they are not overlapping.
2. Cooking time: Grill for 15-20 minutes, or until the shrimp is pink and opaque and the vegetables are tender. The exact cooking time will depend on the heat of your grill and the size of your shrimp. Be careful not to overcook the shrimp, as it can become rubbery.
3. Baking the foil packs (alternative method): If you’re baking the foil packs in the oven, place them on a baking sheet and bake for 20-25 minutes at 400°F, or until the shrimp is cooked through and the vegetables are tender.
4. Checking for doneness: Carefully open one of the foil packs to check for doneness. The shrimp should be pink and opaque, and the sausage should be heated through. The vegetables should be tender but not mushy. If the shrimp is still translucent, reseal the foil pack and continue cooking for a few more minutes.
5. Resting time: Once the foil packs are cooked, carefully remove them from the grill or oven and let them rest for a few minutes before opening. This allows the steam to escape and prevents you from getting burned.

Serving:

1. Opening the foil packs: Carefully open the foil packs, being mindful of the hot steam that will escape. You can use a pair of tongs or oven mitts to protect your hands.
2. Garnishing: Sprinkle the foil pack contents with fresh chopped parsley, if desired. This adds a pop of color and freshness to the dish.
3. Serving suggestions: Serve the shrimp, corn, and sausage foil packs immediately. They are delicious on their own, or you can serve them with a side of rice, quinoa, or crusty bread for soaking up the flavorful juices. Lemon wedges are also a great addition, as the lemon juice brightens up the flavors.
4. Enjoy! These foil packs are perfect for a quick and easy weeknight meal, a backyard barbecue, or a camping trip. They are also a great way to customize your meal by adding your favorite vegetables or spices. Enjoy!

Tips and Variations:

• Spice it up: If you like your food extra spicy, add a pinch of cayenne pepper or a dash of hot sauce to the seasoning mixture. You can also use a spicier sausage, such as chorizo.
• Add more vegetables: Feel free to add other vegetables to the foil packs, such as zucchini, squash, mushrooms, or potatoes. Just be sure to cut the vegetables into similar sizes so they cook evenly.
• Use different seafood: You can substitute the shrimp with other types of seafood, such as scallops, mussels, or clams. Just be sure to adjust the cooking time accordingly.
• Make it vegetarian: For a vegetarian option, omit the shrimp and sausage and add more vegetables, such as tofu or tempeh. You can also add a can of drained and rinsed black beans or chickpeas for extra protein.
• Add some herbs: Fresh herbs, such as rosemary, oregano, or basil, can add a lot of flavor to the foil packs. Add them to the seasoning mixture or sprinkle them on top before sealing the foil packs.
• Make it ahead: You can assemble the foil packs ahead of time and store them in the refrigerator for up to 24 hours. Just be sure to add the butter right before cooking.
• Use different types of sausage: Experiment with different types of sausage, such as Italian sausage, bratwurst, or chicken sausage. Each type of sausage will add a unique flavor to the foil packs.
• Add a sauce: For an extra layer of flavor, add a sauce to the foil packs before sealing them. Some good options include barbecue sauce, teriyaki sauce, or a simple garlic butter sauce.
• Don’t overcrowd the foil packs: Make sure to divide the ingredients evenly among the foil packs so they cook evenly. Overcrowding the foil packs can result in unevenly cooked food.
• Seal the foil packs tightly: It’s important to seal the foil packs tightly to trap the steam and juices inside. This will help the food cook evenly and prevent it from drying out.
• Be careful when opening the foil packs: The steam inside the foil packs will be very hot, so be careful when opening them. Use a pair of tongs or oven mitts to protect your hands.

Storage Instructions:

If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.

Nutritional Information (approximate, per serving):

Calories: 450-550

Protein: 30-40g

Fat: 25-35g

Carbohydrates: 20-30g

Note: Nutritional information may vary depending on the specific ingredients used.

Conclusion:

So there you have it! This Shrimp Corn Sausage Foil Pack recipe is truly a game-changer for easy weeknight dinners, camping trips, or even just a fun backyard barbecue. I know, I know, I might be biased, but trust me on this one. The combination of succulent shrimp, sweet corn, savory sausage, and those incredible spices all cooked together in their own little steamy pouch is just… *chef’s kiss*.

Why is this a must-try? Well, first and foremost, it’s incredibly simple. Minimal prep, minimal cleanup, maximum flavor. What’s not to love? Secondly, it’s completely customizable. Don’t like sausage? Swap it out for chicken or even more shrimp! Want to kick up the heat? Add a pinch of cayenne pepper or some diced jalapeños. The possibilities are endless! And finally, it’s just plain delicious. The flavors meld together beautifully as they steam, creating a symphony of taste that will leave you wanting more.

Serving Suggestions and Variations:

This Shrimp Corn Sausage Foil Pack is fantastic on its own, but here are a few ideas to take it to the next level:

* Serve it over rice or quinoa: The flavorful juices from the foil pack soak into the grains, creating a delicious and satisfying meal.
* Add a squeeze of lemon or lime: A little citrus brightens up the flavors and adds a refreshing touch.
* Make it a complete meal with a side salad: A simple green salad or a creamy coleslaw pairs perfectly with the richness of the foil pack.
* Spice it up with hot sauce: If you’re a fan of heat, a few dashes of your favorite hot sauce will add a fiery kick.
* Try different types of sausage: Andouille sausage, chorizo, or even a vegetarian sausage alternative would all work well in this recipe.
* Add other vegetables: Bell peppers, onions, zucchini, or potatoes would all be delicious additions to the foil pack. Just be sure to adjust the cooking time accordingly.
* Make it a seafood feast: Add other types of seafood, such as scallops, mussels, or clams, for an even more decadent meal.

I truly believe that this Shrimp Corn Sausage Foil Pack recipe will become a staple in your household. It’s quick, easy, versatile, and most importantly, incredibly delicious. I’ve made it countless times, and it’s always a hit with my family and friends.

So, what are you waiting for? Gather your ingredients, fire up the grill (or preheat your oven), and get ready to experience the magic of foil pack cooking! I’m confident that you’ll love this recipe as much as I do.

And now for the most important part: I want to hear from you! Once you’ve tried this recipe, please come back and share your experience in the comments below. Did you make any modifications? What did you think of the flavor? What did you serve it with? I’m always eager to hear your feedback and learn from your culinary adventures. Don’t be shy – let me know what you think! Happy cooking!