Yield: 4 | Serving Size: 1 packet
I always love Cajun Shrimp. It is simply delicious – packed with shrimps, sausage, and summer vegetables in mouthwatering cajun spices. You will never go wrong with this dish and it is perfect whenever. My go-to for a quick and easy meal, potlucks, or when I have friends coming over.
INGREDIENTS
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1 tablespoon Cajun or Creole seasoning
24 (1 pound) cleaned large shrimp
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
3 ounces fully 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
2 tbsp olive oil
HOW TO MAKE CAJUN SHRIMP IN FOIL
Step 1: Combine the Cajun seasoning, salt, and pepper in a medium bowl. Then, add in the shrimps and toss to coat.
Step 2: On a flat surface, put 4 large 10 x 18-inch heavy-duty aluminum foil.
Step 3: Among the foil, arrange the sausage, zucchini, bell peppers, and corn. Arrange the vegetables in the center of each. Top them with about 6 pieces of shrimps and sprinkle each piece with a tablespoon fo parsley and basil.
Step 4: Then, drizzle over a tablespoon of wine vinegar and about a half tablespoon of oil.
Step 5: To form a packet, fold the foils and tightly seal. making sure though to leave a small room inside so the air can circulate. You can refrigerate or freeze the packets until ready to bake.
Step 6: When ready to cook, prepare the oven. Preheat it to 425 degrees F.
Step 7: On a baking sheet, arrange the packets, Place inside the preheated oven and bake for about 13 minutes or until the shrimp is thoroughly cooked and the veggies are crisp-tender.
Step 8: Remove from the oven and slowly open the packets. Be careful with the hot steam.
Step 9: Place the shrimp, vegetables, and the accumulated sauce to separate bowls or rimmed plates.
NOTE: To freeze and heat:
Grab a gallon-sized bag and put the uncooked packets inside, making sure to keep them level and upright. Store in the freezer for up to 2 months. When ready to cook, there is no need to thaw.
To heat, take the frozen packets out of the bag, and transfer them on a baking tray. Then, bake at 425 degrees.
The oven is not preheated so once it comes to temperature, continue cooking for 35 to 40 minutes.
NUTRITION INFORMATION
Amount Per Serving:
Calories: 310 calories – Total Fat: 12g – Cholesterol: 188.5mg – Sodium: 1318mg – Carbohydrates: 21g – Fiber: 3.5g – Sugar: 3g – Protein: 29g
Ingredients
- 1 tablespoon Cajun or Creole seasoning
- 24 (1 pound) cleaned large shrimp
- 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
- 3 ounces fully 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
- 2 tbsp olive oil
Instructions
Step 1: Combine the Cajun seasoning, salt, and pepper in a medium bowl. Then, add in the shrimps and toss to coat.
Step 2: On a flat surface, put 4 large 10 x 18-inch heavy-duty aluminum foil.
Step 3: Among the foil, arrange the sausage, zucchini, bell peppers, and corn. Arrange the vegetables in the center of each. Top them with about 6 pieces of shrimps and sprinkle each piece with a tablespoon fo parsley and basil.
Step 4: Then, drizzle over a tablespoon of wine vinegar and about a half tablespoon of oil.
Step 5: To form a packet, fold the foils and tightly seal. making sure though to leave a small room inside so the air can circulate. You can refrigerate or freeze the packets until ready to bake.
Step 6: When ready to cook, prepare the oven. Preheat it to 425 degrees F.
Step 7: On a baking sheet, arrange the packets, Place inside the preheated oven and bake for about 13 minutes or until the shrimp is thoroughly cooked and the veggies are crisp-tender.
Step 8: Remove from the oven and slowly open the packets. Be careful with the hot steam.
Step 9: Place the shrimp, vegetables, and the accumulated sauce to separate bowls or rimmed plates.
NOTE: To freeze and heat:
Grab a gallon-sized bag and put the uncooked packets inside, making sure to keep them level and upright. Store in the freezer for up to 2 months. When ready to cook, there is no need to thaw.
To heat, take the frozen packets out of the bag, and transfer them on a baking tray. Then, bake at 425 degrees.
The oven is not preheated so once it comes to temperature, continue cooking for 35 to 40 minutes.
