A guaranteed family favourite that is prepared in a flash and full of flavour.

Serves 4


1 tbsp Cajun or Creole seasoning Salt & black pepper 450g cleaned, large shrimp 85g fully cooked turkey/chicken Andouille sausage, very thinly sliced 1 large red bell pepper, seeded and cut into thin strips 260g corn kernels 1 medium courgette, sliced into 1/4-inch thick rounds 5g fresh Italian parsley leaves, chopped 5g fresh basil leaves, chopped 60ml dry white wine, such as Pinot Grigio 2 tbsp olive oil


In a medium bowl, combine the Cajun or Creole seasoning, salt and pepper. Add the shrimp and toss to coat. Place 4 large pieces of heavy-duty aluminium foil on a flat surface. Divide the sausage, courgette, bell peppers, and corn among the foil pieces, placing the vegetables in the centre of each. Top each with shrimp (about 6), sprinkle each with 1 tbsp of the parsley and 1 tbsp of the basil. Drizzle each with 1 tbsp of the wine and about 1/2 tbsp 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. To cook, preheat the oven to 202°C/425°F/Gas 7. Arrange the packets on a baking sheet and cook for about 10 minutes, until the shrimp is cooked through and the vegetables are crisp. Open the packets slowly, being careful of the hot steam. Transfer the shrimp, vegetables, and sauce that has accumulated to four individual bowls or rimmed plates.

Nutritional Information

Calories 308 k/cal Protein 29g Carbs 21g Fats 12g Fibre 3g
June 30, 2021