Opening one of these foil packets unwraps an explosion of aroma, color, and flavor. Tucked inside are plump shrimp that have been tossed with Cajun spices and a rainbow of vegetables—zucchini, red bell peppers, and corn—along with slices of Andouille sausage and fresh herbs. They all simmer together in the pouch, and create a mouthwatering sauce. Best of all, the packets can go from freezer to oven, so they’re a breeze to make ahead of time. Nutrition information (per 1-packet serving): Calories 350; total fat 16g; protein 32g; carbs 17g; fiber 2g
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Makes 8 servings
Prep time 15 min.
Cook time 13 min.
Ingredients
2 Tbsp salt-free Cajun or Creole seasoning ½ tsp salt ¼ tsp freshly ground black pepper 2 ¼ pounds cleaned large shrimp 2 fully cooked andouille sausage links (6 ounces total), very thinly sliced 2 medium zucchini (8 ounces each), sliced into ¼-inch thick rounds 2 large red bell peppers, seeded and cut into thin strips 3 cups corn kernels (one 1-pound bag frozen corn) ½ cup chopped fresh Italian parsley leaves ½ cup chopped fresh basil leaves 1 cup dry white wine, such as pinot grigio 1/3 cup olive oil
How to make it
In a medium bowl, combine the Cajun seasoning, salt, and pepper. Add the shrimp, and toss to coat. Place eight large (10x18") 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 5 or 6), sprinkle each with 1 tablespoon parsley and 1 tablespoon basil. Drizzle each with 2 tablespoons wine, and about 2 teaspoons oil. Fold each piece of foil to form a packet, sealing tightly and leaving a little room inside for air to circulate. The packets may be refrigerated or frozen at this stage. To continue, preheat the oven to 425°. Arrange the packets on a baking sheet, and cook until the shrimp are cooked through and the vegetables are crisp-tender, about 13 minutes. Open the packets slowly, being careful of the hot steam. Transfer the shrimp, vegetables, and sauce that’s accumulated to individual bowls or plates. To refrigerate and heat: Place uncooked packets in the refrigerator, where they will keep for up to 1 day. When ready to cook, follow the above instructions, adding roughly 5 minutes to the cook time for a total of about 18 minutes. To freeze and heat: Place uncooked packets into sealable plastic bags, keeping them level and upright. (Two packets fit well into a gallon-size bag). Freeze for up to 2 months. There is no need to thaw before cooking. Remove the frozen packets from the bags, place them on a baking tray in a cold oven set to 425°. Once the oven comes to temperature, continue to cook for 35 to 40 minutes.
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Opening one of these foil packets unwraps an explosion of aroma, color, and flavor.
Tucked inside are plump shrimp that have been tossed with Cajun spices and a rainbow of vegetables—zucchini, red bell peppers, and corn—along with slices of Andouille sausage and fresh herbs. They all simmer together in the pouch, and create a mouthwatering sauce.
Best of all, the packets can go from freezer to oven, so they’re a breeze to make ahead of time.
Nutrition information (per 1-packet serving):
Calories 350; total fat 16g; protein 32g; carbs 17g; fiber 2g
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 8 servings
Prep time 15 min.
Cook time 13 min.
Ingredients
2 Tbsp salt-free Cajun or Creole seasoning ½ tsp salt ¼ tsp freshly ground black pepper 2 ¼ pounds cleaned large shrimp 2 fully cooked andouille sausage links (6 ounces total), very thinly sliced 2 medium zucchini (8 ounces each), sliced into ¼-inch thick rounds 2 large red bell peppers, seeded and cut into thin strips 3 cups corn kernels (one 1-pound bag frozen corn) ½ cup chopped fresh Italian parsley leaves ½ cup chopped fresh basil leaves 1 cup dry white wine, such as pinot grigio 1/3 cup olive oil
How to make it
In a medium bowl, combine the Cajun seasoning, salt, and pepper. Add the shrimp, and toss to coat. Place eight large (10x18") 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 5 or 6), sprinkle each with 1 tablespoon parsley and 1 tablespoon basil. Drizzle each with 2 tablespoons wine, and about 2 teaspoons oil. Fold each piece of foil to form a packet, sealing tightly and leaving a little room inside for air to circulate. The packets may be refrigerated or frozen at this stage. To continue, preheat the oven to 425°. Arrange the packets on a baking sheet, and cook until the shrimp are cooked through and the vegetables are crisp-tender, about 13 minutes. Open the packets slowly, being careful of the hot steam. Transfer the shrimp, vegetables, and sauce that’s accumulated to individual bowls or plates. To refrigerate and heat: Place uncooked packets in the refrigerator, where they will keep for up to 1 day. When ready to cook, follow the above instructions, adding roughly 5 minutes to the cook time for a total of about 18 minutes. To freeze and heat: Place uncooked packets into sealable plastic bags, keeping them level and upright. (Two packets fit well into a gallon-size bag). Freeze for up to 2 months. There is no need to thaw before cooking. Remove the frozen packets from the bags, place them on a baking tray in a cold oven set to 425°. Once the oven comes to temperature, continue to cook for 35 to 40 minutes.
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Makes 8 servings
Prep time 15 min.
Cook time 13 min.
Ingredients
2 Tbsp salt-free Cajun or Creole seasoning ½ tsp salt ¼ tsp freshly ground black pepper 2 ¼ pounds cleaned large shrimp 2 fully cooked andouille sausage links (6 ounces total), very thinly sliced 2 medium zucchini (8 ounces each), sliced into ¼-inch thick rounds 2 large red bell peppers, seeded and cut into thin strips 3 cups corn kernels (one 1-pound bag frozen corn) ½ cup chopped fresh Italian parsley leaves ½ cup chopped fresh basil leaves 1 cup dry white wine, such as pinot grigio 1/3 cup olive oil
How to make it
In a medium bowl, combine the Cajun seasoning, salt, and pepper. Add the shrimp, and toss to coat. Place eight large (10x18") 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 5 or 6), sprinkle each with 1 tablespoon parsley and 1 tablespoon basil. Drizzle each with 2 tablespoons wine, and about 2 teaspoons oil. Fold each piece of foil to form a packet, sealing tightly and leaving a little room inside for air to circulate. The packets may be refrigerated or frozen at this stage. To continue, preheat the oven to 425°. Arrange the packets on a baking sheet, and cook until the shrimp are cooked through and the vegetables are crisp-tender, about 13 minutes. Open the packets slowly, being careful of the hot steam. Transfer the shrimp, vegetables, and sauce that’s accumulated to individual bowls or plates. To refrigerate and heat: Place uncooked packets in the refrigerator, where they will keep for up to 1 day. When ready to cook, follow the above instructions, adding roughly 5 minutes to the cook time for a total of about 18 minutes. To freeze and heat: Place uncooked packets into sealable plastic bags, keeping them level and upright. (Two packets fit well into a gallon-size bag). Freeze for up to 2 months. There is no need to thaw before cooking. Remove the frozen packets from the bags, place them on a baking tray in a cold oven set to 425°. Once the oven comes to temperature, continue to cook for 35 to 40 minutes.
Makes 8 servings
Prep time 15 min.
Cook time 13 min.
Prep time 15 min.
Cook time 13 min.
Prep time
15 min.
Cook time
13 min.
Ingredients
- 2 Tbsp salt-free Cajun or Creole seasoning
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 2 ¼ pounds cleaned large shrimp
- 2 fully cooked andouille sausage links (6 ounces total), very thinly sliced
- 2 medium zucchini (8 ounces each), sliced into ¼-inch thick rounds
- 2 large red bell peppers, seeded and cut into thin strips
- 3 cups corn kernels (one 1-pound bag frozen corn)
- ½ cup chopped fresh Italian parsley leaves
- ½ cup chopped fresh basil leaves
- 1 cup dry white wine, such as pinot grigio
- 1/3 cup olive oil
How to make it
In a medium bowl, combine the Cajun seasoning, salt, and pepper. Add the shrimp, and toss to coat. Place eight large (10x18") 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 5 or 6), sprinkle each with 1 tablespoon parsley and 1 tablespoon basil. Drizzle each with 2 tablespoons wine, and about 2 teaspoons oil. Fold each piece of foil to form a packet, sealing tightly and leaving a little room inside for air to circulate. The packets may be refrigerated or frozen at this stage. To continue, preheat the oven to 425°. Arrange the packets on a baking sheet, and cook until the shrimp are cooked through and the vegetables are crisp-tender, about 13 minutes. Open the packets slowly, being careful of the hot steam. Transfer the shrimp, vegetables, and sauce that’s accumulated to individual bowls or plates. To refrigerate and heat: Place uncooked packets in the refrigerator, where they will keep for up to 1 day. When ready to cook, follow the above instructions, adding roughly 5 minutes to the cook time for a total of about 18 minutes. To freeze and heat: Place uncooked packets into sealable plastic bags, keeping them level and upright. (Two packets fit well into a gallon-size bag). Freeze for up to 2 months. There is no need to thaw before cooking. Remove the frozen packets from the bags, place them on a baking tray in a cold oven set to 425°. Once the oven comes to temperature, continue to cook for 35 to 40 minutes.
In a medium bowl, combine the Cajun seasoning, salt, and pepper. Add the shrimp, and toss to coat.
Place eight large (10x18") 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 5 or 6), sprinkle each with 1 tablespoon parsley and 1 tablespoon basil. Drizzle each with 2 tablespoons wine, and about 2 teaspoons oil. Fold each piece of foil to form a packet, sealing tightly and leaving a little room inside for air to circulate. The packets may be refrigerated or frozen at this stage.
To continue, preheat the oven to 425°. Arrange the packets on a baking sheet, and cook until the shrimp are cooked through and the vegetables are crisp-tender, about 13 minutes. Open the packets slowly, being careful of the hot steam. Transfer the shrimp, vegetables, and sauce that’s accumulated to individual bowls or plates.
To refrigerate and heat: Place uncooked packets in the refrigerator, where they will keep for up to 1 day. When ready to cook, follow the above instructions, adding roughly 5 minutes to the cook time for a total of about 18 minutes.
To freeze and heat: Place uncooked packets into sealable plastic bags, keeping them level and upright. (Two packets fit well into a gallon-size bag). Freeze for up to 2 months. There is no need to thaw before cooking. Remove the frozen packets from the bags, place them on a baking tray in a cold oven set to 425°. Once the oven comes to temperature, continue to cook for 35 to 40 minutes.
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Class It Up With The International Mountains Whiskey Glasses
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