Cajun Shrimp in Foil

Adapted from https://www.elliekrieger.com/recipe/cajun-shrimp-foil-2/

I made this.

Servings: 8

INGREDIENTS

2 T salt-free Cajun or Creole seasoning
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 pounds cleaned large shrimp
6-8 ounces fully cooked Andouille or Kielbasa, very thinly sliced
2 medium zucchini (8 ounces each), sliced into thin rounds
2 large red bell peppers, seeded and cut into thin strips
1 large sweet onion, sliced into quarter circles
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
½ cup olive oil

STEPS

1) In a medium bowl, combine the Cajun seasoning, salt, and pepper. Add the shrimp and toss to coat.

2) Place eight large (10 x 18-inch) pieces of heavy-duty aluminum foil on a flat surface.

3) Preheat the oven to 425F

4) Divide the sausage, zucchini, bell peppers, and corn among the foil pieces, placing the vegetables in the center of each.

5) Top each with shrimp (about 5 or 6), sprinkle each with 1 tablespoon of the parsley and 1 tablespoon of the basil.

6) Drizzle each with 2 tablespoons of the wine and about 2 teaspoons 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.

7) Arrange the packets on a baking sheet and cook until the shrimp is cooked through and the vegetables are crisp-tender, at least 15 minutes.

8) 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.