Cajun Shrimp Foil Packets Recipe

Shrimp, corn, smoky sausage and potatoes cook together in butter-seasoned foil packets. Lemon and parsley brighten the savory pan juices when the packets are opened.

Recipe at a glance

4 servings. Prep: 20 minutes. Cook: 25 minutes.

Equipment

Oven and appropriate baking pan; Saucepan or stockpot; Food thermometer; Kitchen scale, measuring spoons and mixing bowls

Ingredients

• 600 g peeled shrimp
• 500 g baby potatoes
• 2 corn cobs
• 200 g smoked sausage
• 50 g melted butter
• 2 tsp Cajun seasoning
• 2 garlic cloves
• 1 lemon
• 2 tbsp parsley

Instructions

1. Heat oven to 220°C.
2. Halve potatoes and boil 8 minutes; drain.
3. Cut corn into short pieces and sausage into rounds.
4. Toss potatoes, corn, sausage and shrimp with butter, garlic and Cajun seasoning.
5. Divide among four large foil sheets and seal packets loosely.
6. Bake 18–22 minutes until potatoes are tender and shrimp reach 63°C.
7. Open carefully and finish with lemon and parsley.

Before you start

Parboiling the potatoes helps them finish at the same time as the shrimp.

Storage

Refrigerate within 2 hours in shallow covered containers and use within 3–4 days. Reheat cooked leftovers to 74°C.

Allergens

Milk; Crustacean shellfish. Confirm packaged ingredient labels.