Southern corn cob and shrimp foil packs are the perfect weeknight recipe! Everything is cooked inside a sealed foil pack, meaning you’re left with no dirty dishes (unless you’re counting the ones you eat off of, the chopping board, the knife, ok, ok, there are a few, but not as many!), only a hearty meal full of Southern summer flavor!
First-time-foil-pack-chef, be warned, you may find yourself hooked on the foil pack cooking method for a while. Luckily, you can get creative with this dish, and make limitless different variations with any kind of meat and vegetable combination your heart desires! The trick is to make sure that whatever would traditionally cook for the longest (like potatoes) are chopped the smallest, and softer vegetables, like bell peppers, are more roughly chopped. One more pro tip: Be extremely careful when opening the packets — the steam they let out will be very hot!
Advertisement
Cooktop Cove
Advertisement
Southern corn cob and shrimp foil packs
4
20 minutes
20 minutes
40 minutes
1 ½ lb large shrimp (fresh, or thawed), peeled and de-veined
2 ears of corn, each cut into 4 mini corncobs
1 lb small potatoes, either red or Yukon, quartered
12 cherry tomatoes
4 teaspoons Cajun spice
4 teaspoons of paprika
Salt and pepper to taste
2 tablespoons olive oil
1 lemon for zest and cut into wedges for serving
Preheat your oven to 425 F.
Lay out four large pieces of aluminum foil (they should be at least twice as long as they are wide).
In the center of the right half of each piece of foil, evenly distribute the shrimp, corn (two mini-cobs each), potatoes, and tomatoes (leaving an inch margin of foil around the edge).
Sprinkle each pack generously with salt and pepper, and then add the Cajun spice and paprika (1 teaspoon each).
Fold the left side of aluminum foil over, and then fold the bottom and right sides over at least twice to ensure they are sealed.
Drizzle in ½ tablespoon of olive oil into the remaining opening of each foil packet, and then seal that final side by folding it over twice.
Give each packet a shake to ensure the spices and oil have a chance to coat all of the shrimp, corn, potatoes, and tomatoes.
Place the packets on a baking dish lined with aluminum foil (in case of any leakage) and bake for 15-20 minutes.
Allow the packets to cool for at least 5 minutes before carefully opening the foil packets and transferring them to plates or a serving dish.
