cajun shrimp in foil

These Cajun shrimp and sausage foil packets are easy to make and easy to clean up. They are great for a quick weeknight meal or a meal while camping.

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These Cajun shrimp and sausage foil packets are easy as can be and might become my new favorite meal. It was tasty, didn't make any dishes, was ready in less than half an hour, could be made ahead of time, and the kids ate it all up. My friends, that is the best meal.

Ingredients :

• 1 tablespoon of either Cajun or Creole seasoning
• 24 (1 pound) cleaned a lot of big shrimp
• 3 ounces of fully cooked Turkey/Chicken Andouille sausage (Applegate), sliced very thinly
• 1 medium zucchini, sliced into 1/4-inch thick rounds, each weighing 8 ounces
• 1 large red bell pepper, cut into thin strips, and cleaned of its seeds.
• 1 1/2 cups kernels of corn
• 1/4 cup of freshly chopped basil leaves
• 1/4 cup dry white wine, like Pinot Grigio
• 2 tbsp olive oil
• 1/4 cup of fresh Italian parsley that has been chopped

How to make cajun shrimp in foil?

1. Mix the Cajun seasoning, salt, and pepper together in a medium bowl. Add the shrimp and stir to coat.
   Place four large pieces of heavy-duty aluminum foil (10 inches by 18 inches) on a flat surface.
2. Put the sausage, zucchini, bell peppers, and corn in the middle of each piece of foil. On top of each, put about six shrimp and a tablespoon of parsley, and a tablespoon of basil.
3. Drizzle each one with about 1/2 tablespoon of oil and 1 tablespoon of wine. Fold each piece of foil in half to make a small packet. Seal the packet tightly, but leave a little space inside so air can flow. At this point, the packets can be put in the fridge or frozen.
4. Heat the oven to 425F before cooking. Place the packets on a baking sheet and cook for 13 minutes, or until the shrimp is done and the vegetables are still crisp. Slowly open the packages, being careful not to get burned by the hot steam. Move the shrimp, vegetables, and accumulated sauce to separate bowls or plates with rims.

To freeze and heat:

To freeze and re-heat: Put the uncooked packets in plastic bags that can be sealed and keep them level and standing up. (Two packets fit well in a gallon-sized bag.) Put in the freezer for up to two months. You don't have to let it thaw before cooking.

7. Take the frozen packets out of their bags and put them on a baking sheet in a 425F oven that is still cold.
8. Once the oven is at the right temperature, cook for another 35 to 40 minutes.

More related recipes :

Cajun Shrimp Scampi

Cajun Chicken Alfredo with Broccoli