In our What’s Cooking series, Canadians in the food world share their favourite at-home recipes: the easy, delicious—even occasionally healthy!—meals that they go back to again and again. On today’s menu: Angie Quaale’s Summer Shrimp Boil.

Angie Quaale is a bestselling cookbook author, on-air cooking expert, chef and owner of Well Seasoned Gourmet Foods in Langley, B.C., a speciality food store, cooking school and catering company. As an advocate for all things local, Angie also started Langley’s Farmer’s Market and continues to celebrate local ingredients within her shop and culinary classes. Today, Angie is sharing her ultimate seafood boil recipe: “This could be the most delicious, quick and impressive summer recipe you pull off your grill this season! It’s a real crowd pleaser. I love using fresh B.C. spot prawns and local corn when available. You can serve this right out of the foil pouch with some freshly baked corn bread, a big salad or just some ice-cold craft beer. Don’t forget the napkins!”

1. Pre-heat your barbecue to medium high, about 425 F.

2. Line 2 sheet pans with a double layer of aluminum foil. In the centre of each pan, add potatoes, sausage, corn and shrimp into one even layer. Drizzle the oil over each foil packet and sprinkle with the Old Bay seasoning, salt and pepper.

3. Seal foil on all 4 sides. Transfer from the sheet pan directly onto the grill. Reduce the heat to about 400 degrees. Bake for about 20 minutes, just until the potatoes are tender.

5. Serve with fresh lemon wedges, a pat of butter and parsley, to taste. 

“Fresh and local everything! I live in Langley, B.C., the heart of the Fraser Valley, where local produce and protein are in endless supply. We are also so lucky to have such great access here to local wine, craft beer and spirits.”

“A digital thermometer—it provides an extra level of assurance when you are cooking, frying and baking. It’s an investment every cook should make.”

“In The Godfather, when Peter tells Michael Corleone how to make the perfect pasta sauce. It’s such a classic movie! ‘You start out with a little bit of oil. Then you fry some garlic. Then you throw in some tomatoes, tomato paste, you fry it; you make sure it doesn’t stick. You get it to a boil; you shove in all your sausage and your meatballs. And a little bit of wine, and a little bit of sugar—that’s my trick.'”

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