Shrimp & Sweet Corn BBQ Packs
These little Cajun packets are the perfect meal for a summer evening. What we love about this recipe is it can be prepped ahead of time and pulled out of the fridge or the cooler when you’re ready to throw them on the grill. We even took them to the lake with a camper BBQ and enjoyed them on the waterfront. The sweet and smoky flavours of the Lepp’s Andouille Sausage and the zesty citrus to finish is a fantastic combo, and with the melted browned butter in the packets, it creates a tasty little sauce that steams the potatoes and the corn. Let’s not forget about the star of the show, and that’s the Selva prawns! All the flavours of these packets are perfect for any seafood, but since you’re already getting your hands dirty, you may as well peel some shrimp. It’s incredibly fresh, easy to cook, transportable, delicious and will make you look like an absolute hero to whoever you’re cooking for; just keep in mind this is probably not the dinner for your fresh white table cloth.
Shrimp & Sweet Corn BBQ Packs
Ingredients
1 lb Selva shrimp
2 ears of corn on the cob – husked
½ lb Lepp’s andouille sausage
1 lb baby red potatoes – OR baby yellow potatoes
3 Tbsp Cote D’Azur Chesapeake Bay Seasoning
Salt and pepper to taste
1 Tbsp minced garlic
Juice of ½ lemon + lemon wedges for serving
3 Tbsp butter melted + ½ cup – divided
Chopped fresh parsley, for topping
Instructions
Chop corn into coins. Chop potatoes into 2-inch pieces. Boil corn and potatoes for 10 minutes. Drain and set aside.
In a large bowl combine shrimp, sausage, corn, and potatoes. Stir together melted 3 tablespoons butter, Cote D’Azur Chesapeake Bay Seasoning, garlic, juice from half a lemon, and salt and pepper to taste, and pour over shrimp, sausage, and veggies. Stir to coat.
Divide between four 12×12 inch sheets of aluminum foil. Fold edges of foil up around the food to create a closed packet.
Cook on preheated grill over medium heat for approx. 15-20 minutes on one side without flipping (if the grill is too hot you can burn the butter before everything is ready). Grill until the corn is tender and the shrimp is pink and fully cooked. Alternately, you can bake the packets at 400 degrees for 15-20 minutes until the corn is tender and the shrimp are pink and fully cooked.
While packets are cooking, melt the remaining butter in a medium saucepan over medium-high heat. Once melted, continue to stir gently over medium heat for 3-4 minutes longer until the color changes from pale yellow to a golden amber (but be careful not to burn it).
Serve shrimp boil packs topped with chopped parsley, lemon wedges for squeezing, and browned butter for drizzling over the top or dipping.
