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Surf & Turf Foil Packs
Rated 5.0 stars by 1 users
Author:
The Spice & Tea Exchange
Servings
5 packs
Prep Time
10 minutes
Cook Time
35 minutes
Perfect for the oven, grill, or even campfire, these delicious, make-ahead packs have all the great flavors of a classic seafood boil - with none of the clean-up. Garlic bread or cornbread makes a great accompaniment for soaking up the sauce.
Ingredients
- 1 lb baby red or gold potatoes, skin on, cleaned & dried
- 14 oz pkg Keilbasa smoked sausage, sliced in 3/4" coins
- 1 lb raw large shrimp, tails on, peeled, & deveined
- 3 ears corn, each cut crosswise into 4 equal rounds (12 total)
-
2 Tbsp Lemon Extra Virgin Olive Oil
-
1 Tbsp Cajun Seasoning
-
1 tsp Vik's Garlic Fix! Spice Blend
-
1 Tbsp Parsley
- 1 ea lemon, sliced into five - 1/2" wheels
- 5 Tbsp unsalted butter, divided
- 5 Tbsp water
- Special Equipment: heavy-duty aluminum foil, cooking spray
Directions
- Preheat oven to 425°F or grill to 450°F.
- Par-cook potatoes. Using a fork, poke each potato. Place potatoes in a microwave-safe dish and cover. Microwave on high for 4 minutes; set aside, uncovered until cool enough to handle. Cut potatoes into quarters; if necessary, cut larger potatoes into eighths.
- In a large mixing bowl, combine potatoes with sausage, shrimp, corn, olive oil, seasoning, spice blend, and parsley; toss gently until all ingredients are thoroughly combined. Set aside.
- Prepare foil packs. Cut 5 sheets of heavy-duty aluminum foil (12" x 18"). Coat each generously with cooking spray. Portion one-fifth of the ingredients onto the center of one sheet; repeat step with remaining ingredients and foil sheets. After portioning, review to ensure each pile has a near-even distribution of sausage, shrimp, potatoes, and corn. Top each pile with 1 lemon wheel, 1 Tablespoon of butter, and 1 Tablespoon of water.
- To seal, bring the short sides of foil together in the middle and gently fold down over the ingredients, leaving a bit of space for steam. Roll up the ends to seal closed.
- Cook in the oven for 30 to 35 minutes (or grill for 25 to 30 minutes) or until the shrimp has just turned opaque and the potatoes are fork-tender.