2tablespoonschopped fresh parsleyoptional for serving
Place potatoes in microwave-safe bowl and microwave on HIGH for 5-6 minutes. Alternatively, boil on the stove in salted water for 8-10 minutes. Seat aside to cool for 10 minutes.
Heat oven or grill to 425°F.
Place cooled potatoes in a large bowl with remaining ingredients, EXCEPT for lemon, butter and parsley. Toss to coat.
Set out 4 large pieces of aluminium foil, each at least 18 inches long. Divide potato mixture evenly between foil pieces. Top each with 1 tablespoon of butter and juice from 1 lemon wedge. Fold and crimp all edges of foil packets to yield four tightly sealed, leak-proof pouches.
Place packets on grill or in oven for 15-20 minutes, until shrimp is cooked, sausage is heated through and vegetables are tender.
To serve, open each foil packet (careful, hot steam and juices will emerge!) and serve with chopped parsley and additional lemon wedges, if you like.
Potatoes: I usually make this recipe with baby red potatoes, but I went to five different stores and none had them on offer at this time. So I used regular baby potatoes – they work just fine, too.
Potatoes: Do not skip pre-cooking the potatoes! The shrimp and other ingredients in this recipe cook much faster than raw potatoes; you must pre-cook the potatoes in order to make sure they are done in time.
Pouches: Make sure you’re properly and fully sealing the foil pouches – not only does this keep juices from leaking out, it ensures the developing steam stays trapped inside the foil pouch, cooking the ingredients in the time given in the recipe below.
Make ahead tipsFoil packets can be assembled up to a day ahead. Make sure potatoes are fully cooled before tossing with other ingredients, else shrimp will begin cooking process. Store assembled foil packets in fridge for up to 24 hours. Remove from fridge 15 minutes before cooking; packets may need 5-10 minutes longer on grill/in oven as they are colder vs freshly assembled.