Shrimp and Corn “Clambake” Grill Packs
Inspired by the iconic New England clambake, these grill packs replace lobster with quick-cooking shrimp, along with spicy sausage, corn, and potatoes.
By Yankee Magazine|May 11 2022|
Shrimp and Corn “Clambake” Packs
Photo Credit: Michael Piazza | Food Styling by Catrine Kelty | Prop Styling by Caroline WoodwardInspired by the iconic New England clambake, these grill packs replace lobster with quick-cooking shrimp, along with spicy sausage, corn, and potatoes. Smoked mussels are optional but add a wood-fired flavor.
Yield:
4 servings
Ingredients
1 pound (26–30 count) tail-on shrimp
4 ounces linguiça, chouriço, or other spicy sausage, cut into 1/4-inch- thick disks
2 ears of corn, each shucked and cut crosswise into 8 pieces
2 medium red potatoes, thinly sliced
1 tin (4 ounces) smoked mussels (optional)
4 tablespoons salted butter, divided
4 large cloves garlic, minced
1 teaspoon Old Bay seasoning, divided
Minced fresh parsley, for garnish
Instructions
Prepare your grill for direct, medium-high heat (about 400°).
Lay four sheets of aluminum foil, each about 15 inches long, on your counter. Top each sheet of foil with an equal-size sheet of parchment paper.
Divide the shrimp, sausage, corn, potatoes, mussels, butter, garlic, and Old Bay seasoning equally among the packets, piling the seafood, sausage, and vegetables in the center and topping them with the butter, garlic, and seasoning. Fold the foil and parchment paper up over the ingredients, pinching securely at the top to seal.
Set the packets on the grill grate, cover, and cook until the shrimp is fully cooked and the corn is tender, 15 to 20 minutes.
I really am impressed how delicious this idea of a grill-style “clambake” sounds!!! I am definitely going to try this, which I’m sure will work out fabulously for our camping weekends!!! Just pair it with our favorite bottle of wine and beer and it will most likely be one of our favorite meals!!! Depending how well it goes over, I may consider entering it into the end of summer “Camper Cook-Off” where I won first prize two years ago for one of my own creations!!! Thank you, Yankee Magazine, for this interesting and easy recipe!!!
Never thought to do this and I’m definitely giving it a try!
sounds very tempting ! will give it a try.
I don’t see any way to cut one ear of corn into 8 pieces and have them look like the photo , and from the number of pieces of linquica depicted, this recipe would need more than 1/4 lb of sausage.
I use frozen corn – perfect size and cooks great.
Can’t wait to try this!
I will be adding pieces of hotdogs and chunks of fish as well. A cup with melted butter for dunking wouldn’t be bad either!