Dinnertime just got easier! And, by easier, I mean way easier!
I can’t say enough about this recipe. First of all, it only takes 15 minutes to prepare (10 minutes if you’re really speedy), there’s literally no clean-up, it’s fun to make, totally customizable and it tastes beyond amazing!
My daughter introduced me to this recipe after she tried it at a friend’s house and the rest is history. We’ve been making it, experimenting with it and having fun with it ever since.
The beauty of this recipe is that you can toss in any ingredients your taste buds are craving. In this particular recipe, we opted for shrimp, sausage, onions, baby red potatoes and corn on the cob (along with a Cajun spice to give it a kick), but the variations are endless!
Toss in asparagus, green or red peppers, zucchini, broccoli or any of your other favorite veggies. You can choose mild, smoked or spicy sausage depending on your preference and if you’re not a big fan of Cajun seasoning just ditch it and add fresh minced garlic, lemon pepper seasoning or any other seasonings you love.
Truly, it doesn’t get a whole lot easier than this! It’s simple enough to toss together on a busy weeknight, but definitely special enough to serve company.
So, go ahead and get creative with this one!
Recipe adapted from Damn Delicious
Ingredients
- 1 1/2 pounds of large shrimp, peeled and deveined
- 1 (12-ounce) package smoked sausage, thinly sliced (or smoked andouille sausage, if you prefer spicy sausage)
- 2 ears corn, each cut crosswise into 4 pieces
- 1 pound baby red potatoes, boiled for 10 minutes, cut into eighths
- I large yellow onion quartered (pieces separated)
- 3 tablespoons olive oil
- 2-3 tablespoons Cajun seasoning, to taste
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped
- 1 lemon, quartered
Instructions
- Cut four 12x18 sheets (approximate) of heavy aluminum foil. Set aside.
- Place the whole baby red potatoes in a large pot of boiling water for 10 minutes, remove, drain and cut into eighths. (Potatoes won't be fully cooked.)
- Add all the ingredients except the lemon and parsley to a large bowl. Toss gently to combine.
- Divide the shrimp and sausage mixture into 4 equal portions and place in the center of each piece of foil.
- Fold the sides of the foil over the shrimp and sausage mixture, covering completely and sealing the packets closed.
- Cook one of two ways: Place foil packets on a cookie sheet in a 425-degree oven for 15-20 minutes (or until shrimp, sausage and vegetables are fully cooked) or place foil packets on the grill and cook until cooked through, about 12-15 minutes.
- Before serving, squeeze one quarter lemon wedge in each foil packet and sprinkle with fresh parsley.
- Serve with warm toasted bread and salad.
- NOTES: All the ingredients in this recipe cook very quickly in the foil packet (either in the oven or on the grill) with the exception of the potatoes which is why I pre-cook the potatoes. For the shrimp, I used jumbo fresh frozen with the tail on. (Defrost the shrimp before using.) The Cajun seasoning definitely has a kick to it. If you're unsure how much Cajun spice to use, start with a smaller amount - you can always add a little more after you've tasted it. ENJOY!
