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Shrimp Boil Foil Packets

From Statesboro Market2Go

<p>Wild-caught shrimp and local corn &amp; potatoes, all in a tasty little package! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (modified slightly) (Entered by Ariana Giddens)
Serves: 5

1 pound Shrimp (peeled & deveined)
14 ounce package Kielbasa smoked sausage (sliced into 1/2-inch thick coins)
2 ears of Corn (shucked & silked, each cut into 4 pieces)
1 pound Small red potatoes (halved or quartered)
2 cloves Garlic (minced)
1 tablespoon Creole seasoning
2 tablespoons Chopped fresh parsley
Salt & pepper to taste
1 tablespoon Lemon juice
2 tablespoons Olive oil
5 tablespoons Unsalted butter (divided)

Step by Step Instructions
  1. If cooking in the oven, preheat it to 425 degrees. If using a grill, prepare it to medium-high (450 degrees). Cut 5 large sheets of heavy duty foil (about 12-inches wide by 18-inches long.) and coat them with nonstick spray.
  2. Toss the shrimp, Kielbasa, corn, potatoes, garlic, Creole seasoning, parsley, salt, pepper, lemon juice, and olive oil together in a bowl until well mixed. Divide this mixture into 5 equal portions in the foil packets. Put 1 tablespoon of butter on top of each portion, then seal the packets (leave a small slit for steam).
  3. Either grill for 25-30 minutes (flipping halfway through) or bake for 30 to 35 minutes, then serve once sufficiently cooked.