CAJUN SHRIMP IN FOIL

by Sheryl

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

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:

1. 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.

2. To heat, take the frozen packets out of the bag and transfer them on a baking tray. Then, bake at 425 degrees.

3. 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

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