CAJUN SHRIMP IN FOIL
1 Tbsp. Cajun or Creole seasoning
24 (1 Pound) cleaned large shrimp
3 Oz. fully cooked Turkey/Chicken Andouille sausage (Applegate), very thinly sliced
1 Med. zucchini (8 ounces each), sliced into 1/4-inch thick rounds
1 Large red bell pepper, seeded and cut into thin strips
11/2 C. corn kernels
1/4 C. chopped fresh Italian parsley leaves
1/4 C. chopped fresh basil leaves
1/4 C. dry white wine, such as Pinot Grigio
2 Tbsp. olive oil
HOW TO MAKE:
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.
4-Top each with shrimp (about 6), sprinkle each with 1 tablespoon of the parsley and 1 tablespoon of the basil.
5-Drizzle each with 1 tablespoon of the wine and about 1/2 tablespoon of the oil.
6- 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.
7-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.
8-Open the packets slowly, being careful of the hot steam.
9-Transfer the shrimp, vegetables, and sauce that has accumulated to individual bowls or rimmed plates.
To freeze and heat:
10-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.
11-Remove the frozen packets from the bags and place them on a baking tray in a cold oven set to 425F.
12-Once oven comes to temperature, continue to cook for 35-40 minutes.
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