Camp Dinner: Cajun Shrimp with Sausage, Corn, and Summer Vegetables
If you thought seafood was a no go for camping, think again! This delicious camp dinner comes courtesy of the creative mind and resident nutritionist and cook, Ann Assassi. A frozen bag of shrimp conveniently acts as a freezer pack to help the rest of your produce stay fresh. Shrimp are great for camping because they’re low-calorie, loaded with protein, and chalk full of antioxidants, vitamin B12, and an array of minerals you didn’t even know you needed!
Feeling hungry and or inspired? For more healthy and delicious food experiences, visit Anne's website, Diet Assassinista.
Cajun Shrimp with Sausage, Corn, and Summer Vegetables
AT A GLANCE
- Serving Size: 4
- Prep Time: 10 minutes | Total Time: 20 minutes
- 2 lbs large shrimp, 1 1/2 pounds (peeled and deveined; tails intact)
- 2 tbsp cajun seasoning
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
- 1 large red bell pepper
- 2 large ears sweet white corn, husked and quartered
- 1 cup zucchini, finely sliced into rounds
- 2 links Andouille sausage or kielbasa, sliced into 1/2 inch pieces
- 4 Sprigs of thyme
- 2 tbsp olive oil, divided
- 4 tbsp dry white wine – you can drink the rest!
- 1/4 cup white wine, divided 2 tbsp parsley, chopped 1 lemon, cut into wedges
- Brioche, to serve (optional)
STEPS TO SUCCESS
- Preheat a grill to medium-high heat. Alternatively, build your campfire and set up your cooking grate.
- In a medium bowl, add shrimp, cajun seasoning, and season with salt and pepper. Toss to combine.
- Lightly grease four 12 x 18” pieces of foil with 1 tsp olive oil and lay flat on a table. Divide bell peppers, corn, and zucchini between each piece of foil.
- Top with shrimp, sausage, and 1 sprig of thyme thyme.
- Drizzle shrimp with 1/2 tbsp olive oil and 1 tbsp of white wine. Season with salt and pepper.
- Fold up the packet by bringing the two short sides together at the center of the foil pack. Then fold the foil down to seal the packet, allowing a bit of space for steam to escape.
- Add foil packets to your grill or cooking grate. Cook for 6 minutes on one side, then flip over and cook on the other side for 5-6 minutes, until the shrimp is cooked through.
- Slowly and carefully open up the packets and divide the contents between bowls or rimmed plates.
- Garnish with parsley and serve, squeezing over lemon wedges. Serve with a side of brioche, if desired.