Cajun Shrimp in Foil
Cajun Shrimp in Foil is a breeze to prepare, making it accessible for everyone! Juicy shrimp, infused with bold Cajun seasoning, are combined with Andouille sausage and a vibrant mix of vegetables, all sealed in foil packets. This dish is not only quick to whip up but can also be prepped in advance and stored in your freezer. When the time comes to enjoy it, simply place the packets in the oven – an ideal solution for hectic weeknights!
Get the Calorie Master app
Download on the App Store for the best experience.
Ingredients
- 1 tablespoon Cajun or Creole seasoning
- 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
- 1 medium zucchini
- 24 1 pound cleaned large shrimp
- 3 ounces fully cooked Turkey/Chicken Andouille sausage
Instructions
- 1
In a medium mixing bowl, blend the Cajun seasoning with salt and pepper. Introduce the shrimp to the mixture and toss until they are evenly coated.
- 2
Lay out 4 large pieces of heavy-duty aluminum foil, each measuring 10 x 18 inches, on a clean, flat surface.
- 3
Evenly distribute the sausage, zucchini, bell peppers, and corn onto the center of each foil piece. Top each portion with approximately 6 shrimp, then sprinkle 1 tablespoon of parsley and 1 tablespoon of basil over each.
- 4
Drizzle 1 tablespoon of wine and about 1/2 tablespoon of oil over the contents of each packet. Fold the foil to create a sealed packet, ensuring it is secure but leaving some space inside for steam to circulate. At this point, the packets can be placed in the refrigerator or freezer.
- 5
To cook, preheat your oven to 425°F. Arrange the foil packets on a baking sheet and bake until the shrimp are fully cooked and the vegetables are tender-crisp, which should take around 13 minutes. Carefully open the packets to release the hot steam and transfer the shrimp, vegetables, and any accumulated sauce to individual bowls or rimmed plates.
- 6
For storage, place any uncooked packets into sealable plastic bags, ensuring they remain level and upright. (Two packets fit nicely in a gallon-sized bag). They can be frozen for a maximum of two months without the need for thawing before cooking.
- 7
When ready to cook from frozen, take the packets out of the bags and position them on a baking tray in a cold oven set to 425°F.
- 8
Once the oven reaches the desired temperature, continue to bake for 35-40 minutes.