CAJUN SHRIMP IN FOIL RECIPE

Shrimp and Italian sausages go perfectly together in this delicious dish seasoned with a mixture of Cajun spices. With potatoes, corn, cherry tomatoes, bell pepper and zucchini, this recipe will surely please everyone around your table.

Ingredients

  • 340 g (3/4 lb) (1 bag) raw shrimp 31-40, peeled
  • 4 Italian sausages, strong or mild, cut into 1-inch slices
  • 1 yellow onion, thinly sliced
  • 1 L (4 cups) small potatoes, cut in half
  • 2 ears of corn, cut into pieces
  • 500 ml (2 cups) cherry tomatoes, whole
  • 1 red bell pepper, cut into pieces
  • 1 zucchini, diced

CAJUN SPICE BLEND

  • 30 ml (2 tablespoons) paprika
  • 30 ml (2 tablespoons) garlic powder
  • 15 ml (1 tablespoon) onion powder
  • 15 ml (1 tablespoon) celery powder
  • 15 ml (1 tablespoon) brown sugar
  • 15 ml (1 tablespoon) dried oregano
  • 15 ml (1 tablespoon) dried thyme
  • 2.5 ml (1/2 teaspoon) cayenne pepper or flake peppers (optional)
  • 80 ml (1/3 cup) olive oil
  • 30 ml (2 tablespoons) tomato paste
  • Salt and pepper

GARNITURE

  • 65 ml (1/4 cup) parsley, chopped
  • 1 lemon, quartered

Preparation

  1. Preheat oven to 400°F.
  2. In a bowl, mix all ingredients for the Cajun spice mixture. Season with salt and pepper. Reserve 30 ml (92 tablespoons) of the mixture in a small bowl.
  3. In a large bowl, place the small potatoes, sausage pieces, onion, corn cobs, cherry tomatoes, peppers and zucchini. Add the spice mixture and mix well to coat.
  4. Place the contents of the bowl on a baking sheet lined with parchment paper and place in the oven for 20 minutes.
  5. In the meantime, mix shrimp with 30 ml (2 tablespoons) of the reserved mixture.
  6. Place shrimp on baking sheet over vegetables. Return to the oven for 8 minutes.
  7. Remove from oven, sprinkle with fresh parsley and serve with lemon wedges.

1 Comment

  1. Sandra Inscoe

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