Shrimp with corn and potatoes

Recipe Beth Jacob, Photography Jerry Grajewski

Recipe Beth Jacob, Photography Jerry Grajewski



2 ears corn, husks and silk removed, cut into 1-inch lengths

1⁄2 pound baby potatoes, halved

1 pound jumbo shrimp, 13-15 count, shell on

2 tablespoons extra-virgin olive oil

McCormick’s Old Bay seasoning


Line a 12 x 18 sheet of heavy-duty aluminom foil with parchment paper. Lay potatoes onto parchment, then corn and shrimp. Dizzle with olive oil and season generously with Old Bay seasoning. Fold parchment over ingredients once, then fold again to seal. Tightly fold the foil across the top of the parchment package and seal both ends to prevent steam from escaping. Preheat grill to medium high, place package on grill seam side up and cook for 25-30 minutes, or until potatoes are cooked through and shrimp are pink. Serves 2.