CAJUN SHRIMP PACKETS

This is the most simple summa time meal to quickly pull together, with so many variations. The sky is the limit with what you decide to fill these these little delicious foil packets with. My hubby is a huge fan of cajun food and we currently have an abundance of zucchini in our garden. Wrap them up and throw them on the grill, oven works too! 

Xx
Landyn  


WHAT YOU'LL NEED


  • 1 lb fresh raw shrimp- peeled, deveined and tail on
  • 2 large zucchini, sliced
  • 2 ears of corn, taken from the cobb
  • 1 1/2 cherry tomatoes, halved 
  • 1 bunch scallions, chopped
  • chicken andouille sausage, sliced
  • cajun seasoning
  • 2 tablespoons olive oil
  • juice of one lemon, squeeze over packets
  • 8 small pieces of unsalted butter
  • heavy duty aluminum foil

WHAT TO DO


  1.  Tear off (8)  12-14" sheets of foil
  2. In a ziploc bag place shrimp, olive oil and cajun seasoning, seal tightly and give a good shake. Making sure shrimp is evenly covered. 
  3. Next slice and chop your veggies.
  4. Then equally distribute all the things between the foil squares.
  5. Place one pad of butter on top of each packet and wrap tightly. 
  6. Heat your grill or oven to 350 degrees.
  7. Place foil packets directly on the grate of your grill for 10-15 minutes or on a cookies sheet in your oven. 

SHOP THE POST

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PESTO ROASTED HEIRLOOM TOMATOES + ZOODLES

 

 

Oh baby, this was GOOOOOOOD! I'm talkin' husband goes back for thirds and I go for seconds kinda good. I wish I had a better picture to show it's beauty, but I had him standing over my shoulder while I took this picture (drooling) He's a pretty good #instahusband, but when it comes to dinner, he's not real patient while I take twenty pictures, to get the perfect one. 
I have to remind him, he's LIVING WITH LANDYN. Ha! 

I love roasted tomatoes and man, do we ever have an abundance these days. That little garden is really putting out the veggies.
My goal when planting everything this year, was to NOT buy any produce this summer. It was a record year for this little garden. After picking an entire colander full the other day, I had to invent another meal involving TOMATOES. So, I went with one of my favorite ways to consume them, roasted with EVOO + garlic + salt and pepper. Simply done, but renders the best flavor. 

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Next thought....what to put them on? Well, zoodles of course. I've got plenty of zucchini these days and I love my spiralizer. Now, something savory to season them with..... pesto! (had that in the pantry) Yaaaasssss! Add a protein and we've got ourselves a dinner folks. 



RECIPE


  • 5 cups of cherry tomatoes, yellow + red + orange, halved
  • 3 tbs extra virgin olive oil
  • 1/2 cup chicken stock
  • 3 scallions, chopped
  • 10 cloves of garlic. minced
  • 2 tablespoons fresh basil, chiffionade 
  • kosher salt + fresh cracked pepper to taste
  • 3.5 oz jar of pesto
  • 4 zucchini, spiralized to zoodles 
  • 6 boneless skinless chicken breast
  • 1/2 cup fresh shaved parmesean cheese

Marinate chicken breast in a Ziploc bag with kosher salt + pepper + onion powder and garlic powder and a drizzle of olive oil. Refrigerate
until ready to grill. Pre-heat oven to ROAST and set to 450 degrees. In a 9 x 13 baking add tomatoes, EVOO, chicken stock, scallions, garlic, basil and S & P. Toss until coated. Roast in over on top rack for 25 minutes. Stir every 10 minutes. Add pesto to tomatoes, stir
and continue to roast 20 more minutes, or until tomatoes blister and pop.

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Next cut ends off of zucchini and sprialize. Here's a how to video. 

After you've got your zoodles {zucchini noodles} all spiraled you can cook them one of two ways, steam or sauté. I like either really, but with this particular recipe I steamed ours. I have one of those nifty steam baskets, like this one. So easy and convenient to use. Another thing I suggest having on hand in the kitchen, if you're a big-time veggie eater. 

Heat your grill to 400 degrees and grill your boneless skinless chicken breast for about 5-6 minutes per side, or until cooked through. {Poultry should have an enteral temperature of 165 degrees} If you're not an outside griller, get yourself an indoor grill. I love ours, I mean mine. It's for when the hubs isn't home to man that Big Green Egg. This one is awesome, and often times he'll forgo that 5 o'clock summer heat and use it too. WHY IS IT STILL SO HOT????? I'm so over this summer heat. Bring me fall weather so I can start using my slow cooker on repeat. I think he secretly loves it this little indoor baby, but plays all cool and tells me it's too hot outside. Sure......

Also a HUGE fan of these versatile stove top grill pans. I own one of these two, actually both. I started out with the Lodge one and then receive the Le Creuset as a gift. Two different price points, but both equally as fab! 

Next, slice your grilled chicken breast into strips. Fill your plate with steamed zoodles, add a scoop of roasted tomatoes and don't forget to get some of that delicious juice too. Then top with the grilled chicken and garnish with some fresh parmasean cheese. 

That's it. Healthy + filling + savory + light and bursting with flavor.
The perfect end of summer (hopefully) meal!

Xx
Enjoy! 


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