Foil Packet Cajun Shrimp

Nutritional Highlights

Shrimp is an excellent source of lean protein with the added benefit of omega 3 fatty acids and the antioxidant, Selenium

Serves 4

Preheat the oven to 425°.
In a large bowl, place the shrimp, sausage, zucchini, red bell pepper, corn, Creole seasoning, salt, parsley, and basil. Use a large spoon to mix thoroughly.
Lay out large 4 large (10 x 18-inch) pieces of heavy-duty aluminum foil on a flat surface.
Divide the shrimp and vegetable mixture evenly between the 4 pieces, placing in the center of each piece of foil.
Combine the white wine and olive oil and drizzle each packet with 2 1/2 Tbsp.
Fold each piece of the foil to form a packet, sealing tightly and leaving a little room inside for air to circulate.
Place packets on a baking sheet; bake for 12-14 minutes or until the shrimp is cooked through and the vegetables are crisp.
When opening packets, be careful to avoid steam. Transfer shrimp and veggies to individual bowls.

1 lb peeled and deveined large shrimp

1 (3 oz) chicken or turkey andouille sausage link, cut into thin rounds

1-2 zucchini cut into thin rounds

1 large red bell pepper seeded and cut into thin strips

2 fresh ears of corn cut into kernels or 1 ½ cups defrosted frozen corn kernels

1 Tbsp Cajun or Creole seasoning blend (I use Tony Chachere’s)

¼ tsp salt

¼ cup chopped flat-leaf parsley

¼ cup chopped fresh basil

½ cup dry white wine

5 Tbsp olive oil