• 1/2 cup peewee potatoes, halved
  • 1 ear corn, cut into fourths
  • 6 jumbo shrimp
  • 4 1/2-inch slices andouille sausage
  • 1 sprig thyme
  • 1/2 lemon, quartered
  • 1/2 teaspoon salt
  • 1 tablespoon Old Bay seasoning
  • 2 tablespoons pale ale
  • Hot sauce and parsley, to serve


  1. Preheat oven to 400 degrees.
  2. In a 3-quart saucepan, bring 6 cups water to a boil. Season with salt.
  3. Add potatoes to water and cook for 10 minutes, then add corn and cook an additional 5 minutes. Drain.
  4. In a large mixing bowl, toss with shrimp, andouille, thyme, lemon, salt and Old Bay seasoning.
  5. Fold heavy duty aluminum foil in half to create a 12x17-inch rectangle, with the dull side facing up and the narrow side facing you. Spray center with nonstick spray.
  6. Lay the mixture in the center. Fold in two sides and add pale ale.
  7. Seal, then fold up bottom and top to seal edges (not too tightly-steam should be able to escape).
  8. Cook for 15 minutes until shrimp is cooked through.
  9. Serve with parsley, lemon and hot sauce.