Ingredients:
- /2 cup unsalted butter, melted
- tablespoons fresh lemon juice
- tablespoons Worcestershire Sauce
- cloves garlic, minced
- tablespoons Old Bay Seasoning
- teaspoon smoked paprika
- /2 teaspoon cayenne pepper (optional)
- pound large shrimp, peeled and deveined
- ounces smoked sausage (Andouille or Kielbasa), sliced 1/2-inch thick
- pound Baby Yukon Gold Potatoes, halved or quartered
- ears of corn on the cob, cut into 4 even 2-inch segments
- medium yellow onion, cut into thick wedges
- whole fresh lemon, thinly sliced
Instructions:
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or extra foil.
- Create the Seasoned Butter: In a small saucepan, gently melt the butter. Stir in the lemon juice, Worcestershire sauce, minced garlic, Old Bay, smoked paprika, and cayenne. Keep warm.
- Prepare Components: In a large mixing bowl, combine the potatoes, sausage coins, and onion wedges. Drizzle about half of the seasoned butter mixture over these ingredients and toss well to coat thoroughly.
- Divide Ingredients: Tear off four large squares (about 18x18 inches) of heavy-duty foil. Divide the potato/sausage mixture evenly between the four squares, clustering them slightly off-centre.
- Add Remaining Components: Top each pile with one serving of corn segments and shrimp. Drizzle the remaining seasoned butter mixture over the shrimp and place 2-3 thin slices of fresh lemon on top of each portion.
- Seal the Packets: Carefully bring the long edges of the foil together above the ingredients and fold down tightly several times to create a seam. Then, fold the open ends inward to create a completely sealed packet, leaving headspace for steam circulation.
- Bake: Place the sealed packets directly onto the prepared baking sheet. Bake for 18 to 22 minutes, or until potatoes are tender and shrimp are pink and opaque.
- Serve: Carefully transfer the hot packets to plates. Instruct diners to slice open the foil away from their faces to release the fragrant steam safely.