Cajun Shrimp Boil Foil Packets

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  Shrimp(454g)
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  Andouille Sausage, Pork, Smoked(170g)
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  Zucchini(397g)
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  Potato, White, Boiled, No Skin(454g)
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  Corn, Sweet, Frozen
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  Unsalted Butter(60g)
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  Cajun seasoning blend(15g)
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  Old Bay seasoning blend(10g)
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  Parsley, Fresh

Instructions

1. 1Cut the andouille sausage into ¼-inch rounds and dice the potatoes into ½-inch cubes. Trim and slice the zucchini into ¼-inch half-moons. Pat the shrimp dry with paper towels.
2. 2Melt the butter in a small saucepan over medium heat, about 2–3 minutes. Stir in the Cajun seasoning blend and Old Bay seasoning blend until fully combined, then remove from heat.
3. 3Tear five 16×12-inch sheets of heavy-duty aluminum foil. Lay them flat on your work surface and divide the potatoes, sausage, corn, zucchini, and shrimp evenly among the five foil sheets, mounding the mixture in the center of each. Drizzle the seasoned butter evenly over each portion.
4. 4Fold each foil sheet by bringing the two shorter edges together over the ingredients, then folding the seam down twice to create an airtight seal. Fold in the longer sides twice to seal completely, leaving a small air pocket inside each packet.
5. 5Place the five foil packets directly on a stovetop grill or cast-iron skillet over medium-high heat, cover with a lid, and cook for 10–12 minutes until the foil puffs with steam and the shrimp turn opaque pink with no translucent flesh remaining.
6. 6Carefully flip each packet (steam inside is extremely hot) and cook for an additional 4–6 minutes until the potatoes are fork-tender and the shrimp internal temperature reaches 145°F.
7. 7Transfer all five packets to individual serving plates or a large platter while hot. Carefully open each packet by folding back the foil (watch for escaping steam) and sprinkle fresh parsley over each portion.
8. 8Serve immediately with lemon wedges for squeezing.