We had a large gathering of family at the lake late in the summer. Guests helped themselves to a handy buffet, that included Grill Packets, and we all enjoyed eating together at one very long table while the sun started to go down.
Ingredients
- 3 small red potatoes cut in half
- olive oil for roasting pan
- 1/2 cob fresh corn
- 2 medium onion slices
- 1/4 red pepper cut into strips
- 1/4 green pepper cut into strips
- 3 large shrimp shelled and de-veined
- 1/2 Andouille sausage cut into diagonal slices
- 1 tsp olive oil or butter
- 1/4 tsp thyme
- salt and pepper to taste
Servings: per person
Instructions
- Toss potatoes in oil on a large baking sheet with salt and pepper. Roast in 400° oven for 15 minutes.
- Use a 12″ square of heavy duty foil for each person. Layer potatoes, corn, onions, peppers, shrimp and top with sausage on foil square. Placing the potatoes on the bottom and ending with the sausage seems to be the best way to assemble as the potatoes form a nice base and as the packet is cooking the sausage seems to baste and flavor the vegetables and shrimp. Drizzle with olive oil (or pat of butter) and sprinkle with thyme, salt and pepper.
- Wrap tightly to seal in steam and juices. Place packets on hot grill in a single layer and grill for 15 minutes.
- Serve packets individually. Let the guests open and enjoy.
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