Right here’s a summer time recipe for the grill from Angie Quaale, proprietor of Langley’s Well Seasoned: A Gourmet Food Store, that native components are perfect for.
“If recent B.C. spot prawns can be found, undoubtedly use these, however actually any good measurement recent prawn will work,” Quaale says. “That is much more wonderful when native corn is on the market. You may serve this proper out of the foil pouch with some freshly baked corn bread, a giant salad, or simply some ice-cold craft beer.”
Prep time: quarter-hour
Cook dinner time: 20 minutes
Substances
1 lb medium shrimp, shells on
1 lb Andouille sausage, sliced skinny
2 lbs child potatoes quartered
2 cobs of recent corn, lower into 8 items
2 tbsp Well Seasoned olive oil
3 tbsp Previous Bay seasoning
kosher salt and freshly cracked black pepper, to style
1 entire lemon, lower into wedges
parsley to garnish
Directions
Warmth your barbecue to medium excessive, about 425F.
Utilizing two sheet pans, line each with double layer of aluminum foil. Within the heart of the pan, add potatoes, sausage, corn, and shrimp into one even layer.
Drizzle the oil over every foil packet and sprinkle with Previous Bay seasoning, salt, and pepper.
Seal foil on all 4 sides.
Switch from the sheet pan straight onto the grill.
Scale back the warmth to about 400 levels.
Bake for about 20 minutes, simply till the potatoes are tender.
Garnish with parsley and serve with recent lemon wedges.
