Potato, shrimp and corn papillotes

 Cooking 20 minutes
 Preparation 10 minutes
 2 servings


1 packet (368 g) of Champêtre parisian potatoes
1 lb (454 g) of peeled and deveined shrimps
2 corns
45 ml (3 tbsp.) of melted butter
Juice of half a lemon (+ lemon wedges for serving)
125 ml (½ cup) of chopped fresh parsley for garnish

Spice blend:
15 ml (1 tbsp.) of paprika
8 ml (½ tbsp.) of garlic powder
8 ml (½ tbsp.) of onion powder
4 ml (¼ tbsp.) of dried thyme
4 ml (¼ tbsp.) of dried oregano
8 ml (½ tbsp.) of cayenne pepper (to taste)
8 ml (½ tbsp) of sea salt
8 ml (½ tbsp) of black pepper


  1. Preheat the BBQ to medium heat.
  2. In a bowl, mix the spices together well. Reserve.
  3. In a pot, boil the cut corns (in 4 pieces and then in halves lengthwise) for a few minutes to pre-cook. Drain well.
  4. On a large aluminum sheet, spread the melted butter with a brush.
  5. In a large bowl, place the potatoes, shrimps and corns.
  6. Sprinkle with the spice blend and mix well with your hands to cover everything.
  7. Place the ingredients on the foil, pour in the lemon juice and close the foil.
  8. Cook the papillote on the BBQ for 10 minutes per side.
  9. Sprinkle with fresh parsley for decoration and serve with a lemon wedge.

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