Ingredients: 20 extra large fresh gulf shrimp. 4 ears of fresh corn on the Cobb, 1 white onion, 2 lemons, approximately 15 to 20 small new red potatoes or golden potatoes, 2 long links of smoked sausages, 2 sticks of butter, 2 tsp salt, 2 tlbs Cajun seasoning. Aluminum foil.
Putting it all together: peel and devien your fresh shrimp, cut ears of corn into 3 inch sections, slice the white onion into long strips, section one lemon, and juice the other one. Cut smoked sausages into bite-sized pieces.Wash the potatoes and cut in half the larger ones, keeping them all about the same size. Melt the butter in the microwave and set aside
Parboil the corn and potatoes in boiling water on the stove until slightly tender. ( it will cook the rest of the way in the steamer packs). In a large bowl, place all ingredients together, including Cajun seasoning, melted butter, and lemon juice, and mix well to coat all the ingredients with the seasoning, lemon, and butter.
Divide into three portions, making sure each portion has an equal amount of shrimp, sausages, and fixings. Fold up into aluminum packets and crimp seal to hold juices in. Place packets on a baking tray and into a 375 degree preheated oven for 30 min.
Serves 3 Adults. Garnish with lemon zest and lemon wedges. Fix more melted butter on the side to dip shrimp into if desired.
