The recipe shown below is to serve 8. You can adjust the ingredients, as necessary, when serving fewer folks. According to Ms. Krieger, you can also prepare the recipe, then refrigerate or freeze for later use.
Cajun Shrimp in Foil
- 2 TBSP salt-free Cajun or Creole seasoning
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 2-1/4 lb cleaned large shrimp
- 2 fully cooked Andouille sausage links (6 ounces total), very thinly sliced
- 2 medium zucchini (8 ounces each), sliced into [1/4]-inch thick rounds
- 2 large red bell peppers, seeded and cut into thin strips
- 3 C corn kernels (one 1-pound bag frozen corn)
- 1/2 C chopped fresh parsley leaves
- 1/2 C chopped fresh basil leaves
- 1 C dry white wine, such as Pinot Grigio
- 1/3 C olive oil
- Preheat oven to 425 degrees.
- Combine Cajun seasoning, salt, and pepper in medium bowl. Add shrimp and toss to coat.
- Place eight large (10 x 18-inch) pieces of heavy-duty aluminum foil on a flat surface.
- Divide sausage, zucchini, bell peppers, and corn among foil pieces, placing vegetables in center of each. Top each with shrimp (about 5 or 6), sprinkle each packet with 1 tablespoon of parsley and 1 tablespoon of basil. Drizzle each with 2 tablespoons of wine and about 2 teaspoons of oil. Fold each piece of foil to form a packet, sealing tightly and leaving a little room inside for air to circulate in the packet.
- Arrange packets on baking sheet. Cook about 13 minutes until shrimp is cooked through and vegetables are crisp-tender. Open packets slowly, being careful of hot steam. Transfer shrimp, vegetables, and sauce to individual bowls. (Makes 8 servings, of 1 packet each.)