Ingredients
1tbspcajun seasoning,or creole seasoning
1lbshrimp,cleaned
3ozAndouille sausage,turkey or chicken, very thinly sliced, fully cooked
8ozzucchini,sliced into ¼-inch thick rounds
1large red bell pepper,seeded, cut into thin strips
1½cupscorn kernels
¼cupfresh Italian parsley leaves,chopped
¼cupfresh basil leaves,chopped
¼cupdry white wine
2tbspolive oil
Preparation
In a medium bowl, combine the Cajun seasoning, salt, and pepper. Add the shrimp, then toss to coat.
Place four large 10×18-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, sprinkle each with 1 tablespoon of the parsley and 1 tablespoon of the basil. Drizzle each with 1 tablespoon of the wine and about ½ 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.
Preheat the oven to 425 degrees F.
Arrange the packets on a baking sheet, then cook for 13 minutes until the shrimp is cooked through and the vegetables are crisp-tender.
Open the packets slowly, being careful of the hot steam. Transfer the shrimp, vegetables, and sauce to a plate.
Serve warm, and enjoy!
