Our delicious, local Pennsylvania corn peaks this month, and this recipe takes full advantage of its summer scrumptiousness! By hitting the local farmers’ market in the afternoon, I had all of the fresh corn on the cob and potatoes I needed for this recipe, which, after some prep time, is quick and easy on the grill.
The kids were put to work husking corn, and my nine-year-old daughter assisted by cleaning potatoes, melting butter, measuring spices, and helping to assemble the packets.
I can’t think of a better Friday evening meal for summertime. I bought a dozen ears of corn, and the kids devoured it alongside their packets. Pair it with some summer squash and your beverage of choice and enjoy! Even better eaten outdoors.
Shrimp, Corn & Potato Foil Packets
- 1 pound medium frozen shrimp, peeled and deveined
- 3 ears fresh corn on the cob, husked and split in thirds
- 1 quart baby potatoes (I used a combination of red, yellow, and purple.)
- 2 tablespoons Old Bay Seasoning
- salt and pepper, to taste
- 3 cloves garlic, minced
- juice from 1/2 lemon
- 3/4 cup butter, melted
- chopped fresh parsley
- Chop potatoes into 2-inch pieces. Boil with corn pieces for 10 minutes. Drain.
- Combine potatoes and corn with thawed shrimp in large bowl.
- To 4 oz. melted butter, add seasonings, garlic, and lemon juice. Pour over shrimp and vegetables, stirring to coat.
- Divide evenly and spoon into the center of 6 pieces of heavy-duty aluminum foil. Fold and seal packets.
- Cook over pre-heated grill for 8-10 minutes. Flip packet over and continue to cook 5-6 minutes. (Cooking time may vary according to your grill. Desired temperature is about 400 degrees.)
- Drizzle remaining butter over open packets (or reserve some for buttering additional corn) and sprinkle with parsley.
Outside of Meatless Fridays, 14-oz. of smoked sausage cut into 2-inch pieces makes a delicious addition to the packet. Add to bowl with shrimp and vegetables before coating with butter and seasonings.
This recipe could also be prepared at home and easily transported in packets by cooler to be cooked over a campfire.
(Recipe inspired by this one at Creme De La Crumb.)
Copyright 2017 Carolyn Astfalk