Most helpful positive review
This will go into my recipe box!! Very quick and easy. Just the right amount of spice. Served with cheddar biscuits and the family enjoyed it thanks!!
This was absolutely delicious & super easy!! I mixed the spices up in a Ziploc bag & tossed the shrimp in it to fully coat before cooking. I cooked them about 1 1/2 minute per side on medium high. I served it with roasted vegetables (asparagus, fresh green beans, red bell pepper & grape tomatoes coated with a little olive oil & sprinkled with salt & pepper roasted in oven at 400 degrees on parchment paper for about 12-14 minutes)on top of leafy greens. I drizzled a little lime basil vinaigrette (Maple Grove of Vermont Fat-Free brand)over it all & sprinkled a little feta cheese over the top. Absolutely perfect for a summer meal, especially after a good workout!
1 tablespoon Cajun or Creole seasoning
24 (1 pound) cleaned large shrimp
3 ounces fully cooked Turkey/Chicken Andouille sausage (Applegate), very thinly sliced
1 medium zucchini (8 ounces each), sliced into 1/4-inch thick rounds
1 large red bell pepper, seeded and cut into thin strips
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, such as Pinot Grigio
2 tbsp olive oil
In a medium bowl, combine the Cajun seasoning, salt, and pepper. Add the shrimp and toss to coat.
Place 4 large (10 x 18-inch) pieces of heavy-duty aluminum foil on a flat surface.
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.
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.
To freeze and heat:
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.
Remove the frozen packets from the bags and place them on a baking tray in a cold oven set to 425F.
Once oven comes to temperature, continue to cook for 35-40 minutes.
Yield: 4 Servings, Serving Size: 1 packet
Amount Per Serving:
Freestyle Points: 4
Points +: 8
Calories: 310 calories
Total Fat: 12g
Saturated Fat: g