After I made this delicious Cajun Shrimp and Sausage Skillet, I knew that a foil pack of this had to be made! Our family LOVED the cajun shrimp and sausage skillet so much and I might have loved it even more because it was so dang easy. Foil packets are all of the rage right now and I knew this one would be delicious.
Foil packets are such a great meal in one with easy clean up. They are great gilled, baked, or cooked over a campfire. The great thing about the shrimp and sausage combo is that they cook quickly and are ready to devour in no time at all.
The shrimp and sausage combo is amazing but it is even better surrounded by crisp and tender summer vegetables. I love using zucchini, banana squash, asparagus, and bell peppers. They all cook together quickly.
1 tablespoon Cajun or Creole seasoning
24 (1 pound) cleaned large shrimp
1 1/2 cups corn kernels
1/4 cup chopped fresh Italian parsley leaves
1/4 cup chopped fresh basil leaves
1/4 cup dry white wine, such as Pinot Grigio
In a medium bowl, combine the Cajun seasoning, salt, and pepper. Add the shrimp and toss to coat.
Place 4 large (10 x 18-inch) pieces of heavy-duty aluminum foil on a flat surface.