Southern corn cob and shrimp foil packs are the perfect weeknight recipe! Everything is cooked inside a sealed foil pack, meaning you’re left with no dirty dishes (unless you’re counting the ones you eat off of, the chopping board, the knife, ok, ok, there are a few, but not as many!), only a hearty meal full of Southern summer flavor!
First-time-foil-pack-chef, be warned, you may find yourself hooked on the foil pack cooking method for a while. Luckily, you can get creative with this dish, and make limitless different variations with any kind of meat and vegetable combination your heart desires! The trick is to make sure that whatever would traditionally cook for the longest (like potatoes) are chopped the smallest, and softer vegetables, like bell peppers, are more roughly chopped. One more pro tip: Be extremely careful when opening the packets — the steam they let out will be very hot!
Southern corn cob and shrimp foil packs
4 20 minutes 20 minutes 40 minutes
1 ½ lb large shrimp (fresh, or thawed), peeled and de-veined
2 ears of corn, each cut into 4 mini corncobs
1 lb small potatoes, either red or Yukon, quartered
12 cherry tomatoes
4 teaspoons Cajun spice
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