Cajun Shrimp with Sausage, Corn, and Summer Vegetables!

I've been working with Alite Designs on some their Outdoor 101 Recipes this summer and I'm so excited to share this recipe with you!

From appearance alone, this meal just screams summer! But what's even better is that it's so easy to make in the outdoors! Just cut up a few vegetables and add them to a foil pack with some shrimp and white wine, then fold them up and add them to the grill until the shrimp are cooked through, and yum!

The broth alone is an ambrosia that will elevate your outdoor experience, but its infusion in the shrimp and vegetables will definitely take you out of this world for a little while.

Whether you're looking for a recipe to make on your next camping trip or even just want something to throw on the grill at home, this is the one you don't want to miss!

p.s. Stay tuned for more Alite Design collaborations this summer!

 A grilled cajun shrimp recipe enjoyed at Crown Beach in Alameda, CA!

Cajun Shrimp with Sausage & Summer Vegetables

Time: 20 Minutes
Serves: 4

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
1/4 cup white wine, divided
2 tbsp parsley, chopped
1 lemon, cut into wedges
Brioche, to serve (optional)

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.