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recipe-surf-turf-foil-packets
Surf & Turf Foil Packets
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.
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.
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 aluminium foil, cooking spray
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.
Yield: 5 packs
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