Shrimp and Sausage Foil Packs

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Shrimp and Sausage Foil Packs

Shrimp and Sausage Foil Packs: tender shrimp, tasty smoked sausage, red bell peppers, corn, and zucchini, seasoned well and absolutely delicious.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Keyword: foil pack, foil packet, kielbasa recipe, shrimp

Servings:

Calories: 562kcal

Author: Rachael

Equipment

Foil

Ingredients

1 red bell pepper diced
2 cups sweet corn
2 medium-sized zucchini cut into coins
13 ounces smoked sausage or Kielbasa
1 pound large shrimp uncooked
2 teaspoons minced garlic
5 tablespoons olive oil
1 Italian Dressing Seasoning Packet
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon freshly cracked pepper
1 tablespoon fresh parsley chopped, garnish

Instructions

Preheat and Prep: Preheat your grill to medium-high heat, or your oven to 400°F (200°C) or start your fire so it can cook down to coals.
Combine Ingredients: In a large bowl, combine the shrimp, kielbasa, red bell peppers, corn, zucchini, and garlic. Drizzle with olive oil, then sprinkle with the Italian dressing mix, onion powder, garlic powder, basil, parsley, salt, and pepper. Toss everything together until evenly coated.
Assemble Foil Packs: Cut 4 large pieces of aluminum foil, about 24 inches each, and spray with non-stick spray. Divide the mixture evenly among the foil pieces, placing it in the center of each. Fold the sides of the foil over the mixture and seal tightly to create a packet.
Cook:
Grill: Place the foil packs on the grill and cook for 8-10 minutes, flip then cook an additional 4-6 minutes,until the shrimp is cooked and the vegetables are tender.
Oven: Place the foil packs on a baking sheet and bake for 20-25 minutes. (If using large shrimp, cook only 15 minutes, then check for doneness)
Campfire: Place the foil packs directly on hot coals and cook for 10-15 minutes, turning occasionally.
Serve: Carefully open the foil packs (watch out for steam!) and serve hot. garnish with fresh parsley if desired.

Notes

Sausage: Use smoked sausage or Kielbasa. You do not want to use raw sausage as it won’t cook properly in the allotted time, and the shrimp will overcook.

Shrimp: Use Large, Extra-Large, or Jumbo Shrimp. You don't want shrimp sized smaller than 26/30 (26-30 shrimp in a pound). Use shelled, peeled, and deveined shrimp. Make sure they are thawed.

You can make this into 6 packets instead of 4 for smaller appetites or children.

Cooking time: Ovens, grills, and campfires vary widely when it comes to heat, which means cook time will too, based on how thick veggies are cut, etc. and how large the shrimp you chose are. Check your packets at about 75% of the cook time to check for doneness.

Nutrition