Saturday, January 18, 2020

Garlic Shrimp and Rainbow Veggie Foil Packs


Foil pack meals are some of my absolute favorites, mainly because they are so incredibly easy to clean-up. But, beyond that, this cooking method is a great way to seal in flavor and keep food juicy (especially shrimp and fish). This meal is so light and refreshing, yet super filling as well. If you want to add a starch to serve this over, I would suggest quinoa, brown rice or smashed yukon gold potatoes. Pair this with a crisp white wine and dinner is on the table in under 30 minutes!





1. Preheat oven to 400.
2. Combine shrimp, butter and garlic in a large bowl. Season lightly with salt and pepper.

3. In a separate bowl, combine cherry tomatoes, bell pepper, squash, zucchini, jalapeno (if using), parsley, olive oil and Cajun seasoning.


4. Place 4 large sheets of foil onto a work surface and place veggies in the middle of each one. Top with shrimp and the fold the foil over to seal. Place packets on a baking sheet and bake for 15 minutes.


5. Once out of the oven, let the packs rest for a couple minutes then carefully open and squeeze fresh lemon juice over.



Garlic Shrimp and Rainbow Veggie Foil Packs
Serves 4

All you need:
1 pound jumbo shrimp, peeled and deveined, tail-on (thawed if frozen)
2 tablespoons butter, melted
4 garlic cloves, finely chopped
Salt and freshly cracked black pepper

1 pint cherry tomatoes
1 orange bell pepper, sliced
1 yellow squash, sliced
1 zucchini, sliced
1 jalapeno, sliced (optional)
2 tablespoons chopped flat-leaf parsley
2 tablespoons olive oil
1 teaspoon Cajun seasoning
Juice of 1 lemon

All you do:
1. Preheat oven to 400.
2. Combine shrimp, butter and garlic in a large bowl. Season lightly with salt and pepper.
3. In a separate bowl, combine cherry tomatoes, bell pepper, squash, zucchini, jalapeno (if using), parsley, olive oil and Cajun seasoning.
4. Place 4 large sheets of foil onto a work surface and place veggies in the middle of each one. Top with shrimp and the fold the foil over to seal. Place packets on a baking sheet and bake for 15 minutes.
5. Once out of the oven, let the packs rest for a couple minutes then carefully open and squeeze fresh lemon juice over.

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