2 tablespoons salt-free Cajun or Creole seasoning
[1/2] teaspoon salt
[1/4] teaspoon freshly ground black pepper
2[1/4] pounds cleaned large shrimp
2 fully cooked Andouille sausage links (6 ounces total), very thinly sliced
2 medium zucchini (8 ounces each), sliced into [1/4]-inch thick rounds
2 large red bell peppers, seeded and cut into thin strips
3 cups corn kernels (one 1-pound bag frozen corn)
[1/2] cup chopped fresh Italian parsley leaves
[1/2] cup chopped fresh basil leaves
1 cup dry white wine, such as Pinot Grigio
[1/3] cup olive oil
In a medium bowl, combine the Cajun seasoning, salt, and pepper. Add the shrimp and toss to coat.
Place eight 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 5 or 6), sprinkle each with 1 tablespoon of the parsley and 1 tablespoon of the basil. 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. The packets may be refrigerated or frozen at this stage.
To continue, preheat the oven to 425[dg]F. 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.
Makes 8 servings
Serving size: 1 packet
Per serving: Calories 350; Total Fat 16g (Mono Fat 9.5g, Poly Fat 1.5g, Sat Fat 3.8g); Protein 32g; Carb 17g; Fiber 2g; Cholesterol 225mg; Sodium 440mg
Excellent Source of: Copper, Phosphorus, Protein, Vitamin A, Vitamin C, Vitamin K, Zinc
Good Source of: Folate, Iron, Magnesium, Manganese, Niacin, Potassium, Vitamin B6