Cajun Shrimp in Foil
User Reviews
4.9
Cajun Shrimp in Foil
Description
This recipe arranges large shrimp coated in Cajun seasoning alongside thinly sliced cooked andouille sausage and fresh vegetables—zucchini, red bell pepper strips, and corn kernels—onto heavy-duty foil sheets. Each packet is topped with fresh chopped parsley and basil, then drizzled with dry white wine and olive oil before sealing.
The foil packets are baked at 425°F, starting cold with frozen contents, and cooked for 35 to 40 minutes. This steaming method inside foil traps moisture and melds the hearty sausage, tender shrimp, and vegetables with the aromatic herbs and spices. The Cajun seasoning imparts a warm, spicy profile typical of Creole flavors.
The foil packet technique requires minimal cleanup and allows the shrimp and vegetables to cook evenly while absorbing the seasoning and herbs. Serving these packets hot yields a balanced meal featuring juicy shrimp with firm vegetables and smoky sausage.
Ingredients
- 1 tablespoon Cajun seasoning or Creole seasoning
- 24 Shrimp large, cleaned, 1 pound
- 3 ounces andouille sausage Applegate, very thinly sliced, fully cooked, turkey or chicken
- 1 zucchini 8 ounces each, sliced into 1/4-inch thick rounds, medium
- 1 red bell pepper seeded and cut into thin strips, large
- 1 1/2 cups corn kernels
- 1/4 cup parsley chopped, fresh, Italian leaves
- 1/4 cup basil chopped, fresh leaves
- 1/4 cup white wine such as Pinot Grigio, dry
- 2 tbsp olive oil
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
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 310 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
