Description
A quick and flavorful summer dinner where shrimp, smoked sausage, and vegetables are sealed in foil packets and grilled or baked. This method locks in moisture, creates a rich sauce, and minimizes cleanup.
Ingredients
- Smoked sausage (Andouille or kielbasa), sliced into 1/4-inch half-moons
- Large shrimp, peeled and deveined
- Bell peppers (red, yellow, green), chopped into similar-sized pieces
- Red onion, sliced into thin wedges
- Unsalted butter, melted
- Fresh garlic, minced
- Cajun seasoning
- Fresh lemon (juice and zest)
- Fresh parsley, chopped
- Salt and black pepper (optional)
Instructions
- Slice the sausage into 1/4-inch half-moons. Peel and devein the shrimp. Chop bell peppers and red onion into uniform pieces.
- In a small bowl, mix the Cajun seasoning, minced garlic, lemon zest, and melted butter to create a seasoning paste.
- Tear off sheets of heavy-duty aluminum foil large enough to hold the ingredients. For extra security, use two layers of foil per packet.
- Place a portion of the bell peppers and onions in the center of each foil sheet to create a vegetable bed.
- Top the vegetables with the sliced sausage and shrimp, arranging them in a single layer.
- Drizzle the butter seasoning mixture over the protein and vegetables. Squeeze fresh lemon juice over everything and add a pinch of salt and pepper if needed.
- Bring the long sides of the foil together and fold down tightly to create a sealed pocket. Fold the ends up and seal them tightly to trap steam inside.
- Place the packets on a preheated grill over medium-high heat for 12-15 minutes. Alternatively, cook in a covered cast-iron skillet on medium heat for 10-12 minutes, or bake in an oven at 400°F (200°C) for 15-20 minutes.
- Check for doneness: shrimp should be pink, opaque, and curled into a ‘C’ shape. Serve immediately with crusty bread or rice.
Notes
Pat shrimp dry before cooking to prevent sogginess. Ensure foil packets are sealed tightly to prevent steam leakage. Do not overcook shrimp as they become rubbery. Let packets rest for 2-3 minutes after cooking to allow juices to redistribute. For a spicy kick, add jalapeños or use spicy chorizo.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Cajun
Nutrition
- Serving Size: 1 foil pack per pers
- Calories: 375
- Sugar: 6
- Sodium: 650
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 12
- Fiber: 3
- Protein: 28
Keywords: shrimp, sausage, foil packs, summer dinner, grill recipes, quick meals, seafood, Cajun food, easy dinner, low carb