- 1 pound small new potatoes, cut into quarters
- 2 pounds uncooked shrimp, peeled and deveined
- 1 pound kielbasa sausage, sliced
- 2 ears corn, cut in half
- 4 tablespoons unsalted butter
- 4 tablespoons olive oil
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Creole seasoning (such as Tony Chachere's®)
- 1 teaspoon fresh cracked black pepper
- 1 lemon, cut into 4 wedges
- Crusty bread
- Hot sauce
- Reynolds Wrap® Heavy Duty Aluminum Foil
- Heat a grill to about 375 degrees F.
- Add potato pieces to a large pot of water and bring to a boil. Simmer for 10 minutes, just to jump-start the cooking process. Drain.
- Arrange 4 (12x18-inch) sheets of Reynolds Wrap(R) Heavy Duty Aluminum Foil on a clean work surface.
- Divide the shrimp, slightly cooked potatoes, kielbasa and corn atop the 4 pieces of foil, piling in the center. Add 1 tablespoon butter to each pile. Drizzle each with 1 tablespoon olive oil, sprinkle with Worcestershire sauce and sprinkle generously with Creole seasoning. Squeeze a lemon wedge over each pile and add the rind to the mixture. Sprinkle with black pepper.
- Wrap each piece of foil into a tightly sealed pouch. Place on the grill. Cover. Allow to cook and steam for 15 to 18 minutes until the shrimp and potatoes are cooked through.
- Serve by carefully unwrapping the foil and serving with slices of bread and hot sauce.
04/23/2018
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