A guaranteed family favourite that is prepared in a flash and full of flavour.
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.
Calories 308 k/cal