Cajun Shrimp with Red Potatoes and Zucchini
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| 1 ½ lb. | large peeled and deveined raw shrimp, (tail on) |
| 1 lb. | baby red potatoes, cut into ¼-inch slices (about 3 cups) |
| 3 | zucchini, cut into 1-inch pieces (about 4 cups) |
| 1 small | red onion, cut into 1-inch pieces (about 1 cup) |
| ¼ cup | unsalted butter, melted |
| 4 tsp. | Cajun seasoning |
| 1 tsp. | kosher salt |
| 1 lemon, halved lengthwise and the halves then cut crosswise into ¼-inch-thick slices | |
| 2 Tbsp. | chopped fresh flat-leaf parsley, (from 1 bunch) |
1. Preheat a gas grill to medium (350°F to 400°F). Cut 4 (18- x 12-inch) sheets of heavy-duty aluminum foil, and spray 1 side with cooking spray.
2. Toss together shrimp, potatoes, zucchini, onion, melted butter, Cajun seasoning, and kosher salt in a large bowl until mixture is evenly coated. Divide shrimp mixture evenly, and place in the center of the sprayed side of each foil sheet. Arrange shrimp so that it is on top of the vegetable mixture; top evenly with lemon slices.
3. Bring up both long sides of foil until edges meet. Fold over ½ inch; close and seal edges. Fold over ½ inch again to further seal. Fold each short side over 1 inch to close and seal edges; fold over 2 more times to completely seal. Repeat with other packets.
4. Place packets on unoiled grates, folded sides up. Grill, covered, until vegetables are tender and shrimp turn pink and are firm, about 10 minutes. Remove packets from grill; carefully unfold edges of long seam, allowing steam to escape. Sprinkle evenly with parsley; serve immediately.
LET THE PRODUCE DO THE WORK
The zucchini and lemon slices add flavor, color, and moisture, which helps create steam that in turn cooks the vegetables and shrimp. ■
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