INGREDIENTS
1 tablespoon Cajun or Creole seasoning
24 1 pound large shrimp cleaned
3 ounces of fully cooked chicken and turkey Andouille sausage, Applegate, sliced very thin.
1 medium zucchini, 8 ounces each, cut into 1/4-inch thick slices
1 large red pepper, seeded and cut into thin strips.
1 1/2 cups corn kernels
1/4 cup fresh Italian parsley leaves, chopped
1/4 cup chopped fresh basil leaves
1/4 cup dry white wine, like Pinot Grigio.
2 tablespoons of olive oil
INSTRUCTIONS
In a medium bowl, combine Cajun seasoning, salt and pepper. Add shrimp and stir to coat.
Place 4 large pieces (10 x 18 inches) of sturdy aluminum foil on a flat surface.
Divide the sausage, zucchini, peppers and corn between the pieces of aluminum foil, placing the vegetables in the center of each. Cover each with shrimp (about 6), sprinkle each with 1 tablespoon of parsley and 1 tablespoon of basil.
Sprinkle each with 1 tablespoon of wine and about 1/2 tablespoon of oil. Fold each piece of aluminum foil to form a package, closing tightly and leaving a little space inside for air to circulate in the package. The packages can be refrigerated (or frozen) at this stage.
To cook them, preheat the oven to 425F. Place the packages on a baking sheet and bake until the shrimp are cooked and the vegetables are tender and crisp, 13 minutes. Open packages slowly, being careful of hot steam. Transfer the shrimp, vegetables and accumulated sauce to individual bowls or rimmed plates.
Freeze and heat:
Place uncooked packages in sealable plastic bags, keeping them level and upright. (Two packages will fit well in a gallon-sized bag.) Freeze for up to two (2) months. No need to defrost before cooking.
Remove the frozen packages from the bags and place them on a baking sheet in a cold oven at 425F.
Once the oven reaches temperature, continue cooking for 35-40 minutes.