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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

August 11 2020

Cajun Boil on the Grill


    1 package (20 ounces) refrigerated red potato wedges
    2 salmon fillets (6 ounces each), halved
    3/4 pound uncooked shrimp (31-40 per pound), peeled and deveined
    1/2 pound summer sausage, cubed
    2 medium ears sweet corn, halved
    2 tablespoons olive oil
    1 teaspoon seafood seasoning
    1/2 teaspoon salt
    1/4 teaspoon pepper
    1 medium lemon, cut into 4 wedges

Divide potatoes, salmon, shrimp, sausage and corn among four pieces of heavy-duty foil (about 18x12-in. rectangles). Drizzle with oil; sprinkle with seasonings. Squeeze lemon juice over top; place squeezed wedges in packets. Fold foil around mixture, sealing tightly.
    
Grill, covered, over medium heat 12-15 minutes or until fish just begins to flake easily with a fork, shrimp turn pink and potatoes are tender. Open foil carefully to allow steam to escape.