Cajun Shrimp in Foil
Ingredients
- 1 tablespoon Cajun seasoning (or Creole seasoning)
- 24 1 pound total large shrimp (peeled and deviened)
- 3 ounces cooked Turkey/Chicken Andouille sausage (Applegate, very thinly sliced)
- 1 medium zucchini (8 ounces each, sliced into 1/4-inch thick rounds)
- 1 large red bell pepper (seeded and cut into thin strips)
- 1 1/2 cups corn kernels
- 1/4 cup chopped fresh Italian parsley leaves
- 1/4 cup chopped fresh basil leaves
- 1/4 cup dry white wine (such as Pinot Grigio)
- 2 tbsp olive oil
Instructions
- 1
In a medium bowl, combine the Cajun seasoning, salt, and pepper. Add the shrimp and toss to coat.
- 2
Place 4 large (10 x 18-inch) pieces of heavy-duty aluminum foil on a flat surface.
- 3
Divide the sausage, zucchini, bell peppers, and corn among the foil pieces, placing the vegetables in the center of each. Top each with shrimp (about 6), sprinkle each with 1 tablespoon of the parsley and 1 tablespoon of the basil.
- 4
Drizzle each with 1 tablespoon of the wine and about 1/2 tablespoon of the oil. Fold each piece of the foil to form a packet, sealing tightly and leaving a little room inside for air to circulate in the packet. The packets may be refrigerated (or frozen) at this stage.
- 5
To cook, preheat the oven to 425F. Arrange the packets on a baking sheet and cook until the shrimp is cooked through and the vegetables are crisp-tender, 13 minutes. Open the packets slowly, being careful of the hot steam. Transfer the shrimp, vegetables, and sauce that has accumulated to individual bowls or rimmed plates.
13 min - 6
To freeze and heat:
- 7
Place uncooked packets into sealable plastic bags, keeping them level and upright. (Two packets fit well into a gallon sized bag). Freeze for up to two (2) months. There is no need to thaw before cooking.
- 8
Remove the frozen packets from the bags and place them on a baking tray in a cold oven set to 425F.
- 9
Once oven comes to temperature, continue to cook for 35-40 minutes.
40 min
Nutrition
Per serving (based on 4 servings)
