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1 Combine the Cajun or Creole seasoning, salt and pepper in a mixing bowl, then add the shrimp and toss to coat
2 Lay out 8 large (10-by-18-inch) pieces of heavy-duty aluminum foil on a flat surface
3 Divide the andouille sausage, zucchini, bell peppers and corn among the foil pieces, placing the vegetables in the center of each
4 Top each with shrimp (6 or 7); sprinkle each with 1 tablespoon of the parsley and 1 tablespoon of the basil
5 Drizzle each with 2 tablespoons of the wine and about 2 teaspoons of the oil
6 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
7 If baking right away, preheat the oven to 425 degrees
8 Arrange the packets on one or two baking sheets; bake for about 13 minutes or until the shrimp is cooked through and the vegetables are crisp-tender
9 To serve, open the packets slowly, being careful to avoid the hot steam
10 Transfer the shrimp, vegetables and sauce that has accumulated to individual bowls or rimmed plates