Cajun Shrimp in Foil

Name: Cajun Shrimp in Foil
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 Servings
Ingredients: 1 tablespoon Cajun or Creole seasoning; 24 1 pound cleaned large shrimp; 3 ounces fully cooked Turkey/Chicken Andouille sausage; 1 medium zucchini; 1 large red bell pepper; 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; 2 tbsp olive oil

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4.9

111 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4 Servings
Calories
310 kcal
Course
Dinner
Cuisine
American

Cajun Shrimp in Foil

Iris Warren

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Cajun Shrimp foil packets are so easy to make, anyone can do it! Spicy shrimp seasoned with Cajun spices, Andouille sausage, and rainbow colored vegetables are baked together in foil pouches. They are fast and easy to make, and can be made ahead and kept in your freezer. When you're ready to cook them, just pop them in the oven – perfect for busy weeknights!

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Ingredients

Servings

1 tablespoon Cajun or Creole seasoning
24 1 pound cleaned large shrimp
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)
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

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Instructions

In a medium bowl, combine the Cajun seasoning, salt, and pepper. Add the shrimp and toss to coat.
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.
Place 4 large (10 x 18-inch) pieces of heavy-duty aluminum foil on a flat surface.
Remove the frozen packets from the bags and place them on a baking tray in a cold oven set to 425F.
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.
Once oven comes to temperature, continue to cook for 35-40 minutes.
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.
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.

Nutrition Information

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Serving 1packet Calories 310kcal (16%) Carbohydrates 21g (7%) Protein 29g (58%) Fat 12g (18%) Cholesterol 188.5mg (63%) Sodium 1318mg (55%) Fiber 3.5g (14%) Sugar 3g (6%)