Foil Packs: Shrimp & Sausage

Shrimp & Sausage Foil Packs mix veggies, sausage, and juicy shrimp for a super easy dinner with fast cleanup. Just assemble in a foil pack and cook over a campfire, grill, or in the oven. Shrimp and sausage taste amazing together, and they’re perfect for cooking over a campfire or on the grill, not just in the oven. So, we decided to update the recipe to make it even better. We camp often, so having fun meals that are packed with good, nutritious ingredients are a must-have for us. Plus, it’s just so dang fun to have your own meal in a wrapped up packet right off the coals, Shrimp & Sausage Foil Packs for the win!

Ingredients:
1 red bell pepper, diced
1-2 Roma tomatoes, diced (2 cups)
2 ears sweet corn, cut off the cob (or 2 cups)
2 medium-sized zucchini, cut into half moons (1 lb.; 4 cups)
1 package (13 oz.) smoked sausage (Note 1)
1 lb. (16 oz.) extra-large shrimp uncooked (Note 2)
2 teaspoons minced garlic
5 tablespoons olive oil
1 tablespoon each: dried oregano, dried parsley flakes
½ teaspoon each: garlic powder, onion powder
1 teaspoon paprika
Seasoned salt and freshly cracked pepper
Optional: chopped fresh parsley

Instructions:
PREP: Preheat the grill to medium-high heat (450 degrees F) or the oven to 400 degrees F. Pat shrimp dry with a paper towel.
PREP VEGGIES: Dice the pepper into small pieces. Remove the husk from corn and cut the corn off the cob. Halve the zucchini and then cut into half moons. Dice the tomatoes. Coin the sausage.
TOSS TOGETHER: In a large bowl, add in the prepared veggies, sausage, shrimp, and garlic. Add in the olive oil and all of the seasonings with seasoned salt and pepper to taste. Gently toss to ensure everything is well coated in seasoning.
WRAP IN FOIL: Put a generous amount of the mixture in the center of a large piece of foil and then fold up to create a secure enclosing — see Note 3. (Prepare 4 packets for larger portions or 6 for smaller portions)
GRILL OR BAKE: Grill on fully heated grill for 8-10 minutes on one side; then flip and cook another 4-6 minutes on the other side. Alternatively, bake in the oven for 15-20 minutes (no need to flip) or until shrimp are cooked through and pink. (For large shrimp it’s closer to 15 minutes in my oven and extra-large takes closer to 20!) On hot campfire coals, these packets are done in about 8-10 minutes (flip at halfway mark).
ENJOY: Enjoy right out of the oven, but open carefully, the packets will release a burst of steam. Enjoy garnished with fresh parsley if desired.

Recipe Notes
Note 1: Sausage: Use whatever sausage you’d like, but make sure it is smoked. Raw sausage won’t cook properly in this recipe. We prefer smoked turkey sausage in this recipe.
Note 2: Shrimp: Sized at 26/30 (26-30 shrimp in a pound). Use shelled, peeled, and deveined shrimp. If using frozen, thaw according to package directions (overnight in fridge or in a colander in the sink with cold water running over) and thoroughly dry before using.
Note 3: Folding up a foil packet: Tear off 4-6 strips of foil, each one about 2 feet long. Spray foil with cooking spray. Divide the sausage, shrimp, and veggies mixture equally onto the center of each foil piece in one big mound. To seal the foil packet, bring the short sides together in the middle and gently fold down to completely seal. Then, roll up the ends. Be sure to allow some room for expansion and steam so air can circulate.
Note 4: Cooking time: The actual heat on stove tops, ovens, grills, and campfires varies greatly. It can also vary from ingredient to ingredient, depending on the size veggies are cut to. Every time you open a packet to check, it releases steam and will take an extra couple of minutes in comparison to the other packets cooking. Check only one packet at a time for doneness!

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