PREP TIME: 10 minutes SERVINGS: 4
COOK TIME: 25 – 28 minutes COURSE: Main Dish
INGREDIENTS
- 1 pound small new potatoes, cut into quarters
- 2 pounds uncooked shrimp, peeled and deveined
- 1 pound kielbasa sausage, sliced
- 2 ears corn, cut in half
- 4 tablespoons unsalted butter
- 4 tablespoons olive oil
- 2 tablespoons worcestershire sauce
- 2 tablespoons tony chachere’s creole seasoning
- 1 lemon, cut into 4 wedges
- 1 teaspoon fresh cracked black pepper
- crusty bread and hot sauce, for serving
- reynolds wrap® heavy duty foil
DIRECTIONS
STEP 1
Heat a grill to about 375 degrees F.
STEP 2
Add potato pieces to a large pot of water and bring to a boil. Simmer for 10 minutes, just to jump-start the cooking process.
STEP 3
Arrange roughly 12×18-inch sheets of Reynolds Wrap® Heavy Duty Foil on a clean work surface.
STEP 4
Divide the shrimp, slightly cooked potatoes, kielbasa and corn atop the four pieces of foil, piling in the center. Add one tablespoon of butter to each pile. Drizzle each with 1 tablespoon olive oil, sprinkle with Worcestershire sauce and sprinkle each generously with creole seasoning. Squeeze a lemon onto each pile, and add the lemon to the shrimp, potato and corn mixture. Sprinkle with black pepper.
STEP 5
Wrap each piece of foil into a tightly sealed pouch. Place on the grill. Cover. Allow to cook and steam for 15 to 18 minutes until the shrimp and potatoes are cooked through.
STEP 6
Serve by carefully unwrapping the foil and serving with slices of bread and hot sauce.