Ingredients:

  • 1 lb (450 g) Large Raw Shrimp (peeled, deveined, tail off)
  • 8 oz (225 g) Pre-cooked Smoked Sausage (Chorizo or Andouille), sliced into ½-inch rounds
  • 1 lb (450 g) Baby Potatoes, halved or quartered
  • 1 large Courgette (Zucchini), sliced into ½-inch half-moons
  • 1 large Red Bell Pepper, chopped into 1-inch pieces
  • 4 Tbsp (60 g) Unsalted Butter, melted
  • 4 Tbsp (60 ml) Extra Virgin Olive Oil
  • 4 cloves Garlic, minced very finely
  • 1 Tbsp (15 g) Dried Italian Herbs
  • ½ tsp (2.5 g) Smoked Paprika
  • ½ tsp (2.5 g) Kosher Salt
  • ¼ tsp (1.25 g) Freshly Ground Black Pepper
  • 1 large Lemon, zested and juiced, plus 4 thin slices for garnish
  • 2 Tbsp (15 g) Fresh Parsley, chopped (for finishing)

Instructions:

  1. Preheat oven to 400°F (200°C) or prepare a medium-high heat grill. Wash and chop the potatoes, courgette, and pepper. Ensure the potatoes are cut small and uniform to cook quickly. Pat the shrimp dry and slice the sausage.
  2. Create the Marinade: In a small bowl, melt the butter. Whisk in the olive oil, minced garlic, Italian herbs, smoked paprika, salt, pepper, lemon zest, and lemon juice.
  3. Toss Ingredients: Place the potatoes, courgette, bell pepper, sausage, and shrimp into a large mixing bowl. Pour the prepared Lemon-Herb Marinade over the ingredients and toss thoroughly until everything is evenly coated.
  4. Assemble and Seal: Tear off 4 sheets of heavy-duty foil (approx. 18 inches long). Divide the mixed ingredients evenly among the four foil sheets. Place one thin slice of lemon on top of the mixture in each packet. Bring the two long sides of the foil together and fold them tightly down to seal. Roll or crimp the short ends tightly inward to create a completely sealed parcel that traps the steam.
  5. Cook: Place the sealed packets directly onto the grill grates or a baking sheet (if using the oven). Cook for 20–22 minutes. Carefully check doneness: potatoes should be fork-tender and shrimp should be pink and opaque (145°F or 63°C).
  6. Serve: Allow the packets to rest for 2 minutes. Carefully open the top of the foil (beware of hot steam!) and sprinkle generously with fresh chopped parsley before serving directly from the packet.