Shrimp Foil Packs

Shrimps

Corn

Smoked Sausages

Potatoes

Onion

Scotch Bonnet Pepper

Pimento Seeds

Butter

Crushed Garlic

Corn Starch slurry

 

First thing you’ll need to do is remove the heads of the shrimps, devein the give them a rinse, season with seafood seasoning. Add the heads of the shrimp in a pot with cold water, thyme, pimento seeds, 1 chopped onion, chicken bouillon cube, cover and let this simmer on low heat for about 25 mins.

In a separate pot, cook potatoes and corn with a vegetable cube, cook them for about ¾ of the way, they will finish cooking in the oven.

Lightly fry sausages and set aside

To make the sauce

Sautee crushed garlic in unsalted butter for about 1 min then add sliced onions, Sautee for a further 3 mins then add chopped parsley, then strain in the liquid from the shrimp heads, allow to come to a light boil, add corn starch slurry to thicken the sauce.

Start by assembling everything in foil paper, place potatoes, corm, sausages, shrimps on top, the spoon over the sauce, wrap tightly in foil, place in oven for 25-30 mins.