Y’all! It is officially fall and I could not be happier! Football, sweaters, and pumpkins! Oh, I love this time of year. I don’t know about you, but as the colder weather starts rolling in, I find myself getting much more creative with new recipes in the kitchen! As I was heading out to the grocery store for the week, I checked to see what random items we had left over from the recipes I made the week before. You know, trying to use everything possible, because, well, let’s save all the money! I have also made it a game. Like how creative can I be this week?
Anyway, my husband absolutely loves shrimp. While I love the idea of shrimp and I think there are so many delicious recipes out there, my taste buds will never know. Yes. I’m allergic. But thankfully, I’m not so allergic that I can’t cook it for the sweet husband. I had some frozen shrimp and corn from other recipes I had made earlier in the month, so I decided to grab some sausage and make one of his favorite meals! I purposefully did not include potatoes because we are both trying to do low carb, but you can easily add potatoes to this dish. Just boil the potatoes with the corn to make sure they are soft enough. Since I can’t taste test shrimp recipes as I go along, I rely completely on my husband’s review. He promised it was delicious, so I’m trusting his opinion! It is SO easy to make and cleanup is a breeze! This recipe serves 2, but it is so easy to double or triple the recipe for a dinner party! Ready to get started?
Ingredients
- 1 ear of corn cut into 4 pieces. You can use frozen or fresh.
- 20-30 pieces of shrimp depending on how hungry you are! Make sure the shrimp are peeled, no tails, and deveined. You will divide the shrimp between the two foil packets. If you have frozen shrimp, make sure it is fully thawed.
- 12 ounces of your favorite sausage
- 3 Tablespoons of butter, melted
Seasoning Ingredients
- 1 tsp. of garlic powder
- 1tsp. of onion powder
- 1 tsp. of Lowrey’s seasoning
- 1 tsp. of paprika
- 1 tsp. of Cajun seasoning
- 1 tsp. of Parsley
- Pinch of Salt
- Pinch of PepperRecipe Card
Step 1:
Preheat oven to 400 F.
Step 2:
Boil the corn for 4-6 minutes. Drain.
Step 3:
Add your sliced sausage, corn, and shrimp to a large mixing bowl. If you are using potatoes, add them to the bowl as well. I chose Hillshire Farms Beef Polska Kielbasa Sausage. It is already cooked, so it is ready to heat and serve! I was worried that it would cook too much, but the hubs said it was perfect and so delicious! If you are not using precooked sausage, make sure you cook it ahead of time.
Step 4:
Add the seasoning mixture and melted butter to the bowl and squeeze a little lemon juice on top. Gently stir all of that yummy goodness around to make sure everything in the bowl is evening coated.
Step 5:
Spoon out half of the mixture onto one piece of your aluminum foil cutout. Bunch the foil together at the top to create a foil bowl. Make sure it is completely closed at the top. Repeat.
Step 6:
Bake both foil packets at 400 for 20 minutes or until the shrimp is pink and white in color. Add a lemon wedge to the foil packet and serve!
Easy Shrimp and Sausage Foil Packet Recipe
2017-09-28 16:13:57
Serves 2
- 1 Ear of Corn Cut into 4 Pieces
- 30 Pieces of Shrimp; Peeled, No Tails, Deveined
- 12 Ounces of Your Favorite Sausage
- 3 Tablespoons of Butter, Melted
- 1 tsp. of Garlic Powder
- 1 tsp. of Onion Powder
- 1 tsp. of Lawry’s Seasoning
- 1 tsp. of Paprika
- 1 tsp. of Cajun Seasoning
- 1 tsp. of Parsley
- Pinch of Salt
- Pinch of Pepper
- Preheat oven to 400 F.
- Boil the corn for 4-6 minutes. Drain.
- Add your sliced sausage, corn, and shrimp to a large mixing bowl. If you are using potatoes, add them to the bowl as well. I chose Hillshire Farms Beef Polska Kielbasa Sausage. It is already cooked, so it is ready to heat and serve! I was worried that it would cook too much, but the hubs said it was perfect and so delicious! If you are not using precooked sausage, make sure you cook it ahead of time.
- Add the seasoning mixture and melted butter to the bowl and squeeze a little lemon juice on top. Gently stir all of that yummy goodness around to make sure everything in the bowl is evening coated.
- Spoon out half of the mixture onto one piece of your aluminum foil cutout. Bunch the foil together at the top to create a foil bowl. Make sure it is completely closed at the top. Repeat.
- Bake both foil packets at 400 for 20 minutes or until the shrimp is pink and white in color.
- Add a lemon wedge to the foil packet and serve!
The Sassy Southern http://thesassysouthern.com/
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