Cajun Shrimp in Foil

INGREDIENTS:

  • 1 tablespoon Cajun or Creole seasoning
  • 24 (1 pound) cleaned large shrimp
  • 3 ounces fully cooked Turkey/Chicken Andouille sausage (Applegate), very thinly sliced
  • 1 medium zucchini (8 ounces each), sliced into 1/4-inch thick rounds
  • 1 large red bell pepper, seeded and cut into thin strips
  • 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
  • 2 tbsp olive oil

PREPARATION INSTRUCTIONS:

  • 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.
  • Divide the sausage, zucchini, bell peppers, and corn among the foil pieces, placing the vegetables in the center of each. Top each with shrimp (about 6), sprinkle each with 1 tablespoon of the parsley and 1 tablespoon of the basil.
  • Drizzle each with 1 tablespoon of the wine and about 1/2 tablespoon of the oil. Fold each piece of the foil to form a packet, sealing tightly and leaving a little room inside for air to circulate in the packet. The packets may be refrigerated (or frozen) at this stage.
  • To cook, preheat the oven to 425F. Arrange the packets on a baking sheet and cook until the shrimp is cooked through and the vegetables are crisp-tender, 13 minutes. Open the packets slowly, being careful of the hot steam. Transfer the shrimp, vegetables, and sauce that has accumulated to individual bowls or rimmed plates.

*www.skinnytaste.com

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Roasted Pork Tenderloin

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INGREDIENTS
  • 1 or 2 1-2 pound pork tenderloins
  • 1 tablespoon oil
  • 2-3 tablespoons fresh lemon, lime, or orange juice (or 1 tablespoon of each)
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon black pepper

PREPARATION INSTRUCTIONS

  • Preheat oven to 400 degrees and lightly grease a large baking/casserole dish. Pierce tenderloins all over with a fork. Rub oil onto all sides of the meat.
  • Whisk together Italian seasoning, garlic powder, cumin, salt, chili powder, smoked paprika  and black pepper. Sprinkle mixture over tenderloin(s), patting it onto the surface of the meat on all sides. Place in prepared baking dish and drizzle lemon/lime juice over the top.
  • Bake for 25-35 minutes until outside is browned and crispy and centers are cooked through to desired doneness (you can take them out on the early side if you like the centers a little pink).
  • Spoon juices from the dish over the meat. Allow to rest on a cutting board or in the baking dish for 5-10 minutes. Slice into 1 inch pieces. Spoon any remaining juices from the pan over the slices, garnish with fresh chopped cilantro if desired, and serve.

*wwww.lecremedelacrumb.com

 

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Sheet Pan Shrimp Boil

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INGREDIENTS:

  • 1 pound baby Dutch yellow potatoes
  • 3 ears corn, each cut crosswise into 6 pieces
  • 1/4 cup unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 tablespoon Old Bay Seasoning
  • 1 pound medium shrimp, peeled and deveined
  • 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
  • 1 lemon, cut into wedges
  • 2 tablespoons chopped fresh parsley leaves

PREPARATION INSTRUCTIONS:

  • Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  • In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well.
  • In a small bowl, combine butter, garlic and Old Bay Seasoning.
  • Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.
  • Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.
  • Serve immediately with lemon wedges, garnished with parsley, if desired.

*www.damndelicious.net

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Roasted Brussel Sprouts and Apples

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INGREDIENTS:

  • 1 lb. brussels sprouts, trimmed and halved lengthwise
  • 1 apple, cored and sliced   (I cut mine into smallish chunks.)
  • 1 tbsp. olive oil
  • salt + pepper to taste
  • 1/4 c. dried cranberries
  • 1/4 c. chopped walnuts
  • 1 tbsp. maple syrup  (I’m not a fan of maple syrup.  I used about 1/2 tbsp. honey.)
  • parmesan cheese  

PREPARATION INSTRUCTIONS:

  • Preheat oven to 400 degrees.
  • Toss brussels sprouts and apple slices (chunks) with olive oil, salt, and pepper on a rimmed baking sheet. Bake for 25-30 minutes or until brussels sprouts are tender and browned on edges, stirring halfway through cooking time.
  • Transfer brussels sprouts and apple to large bowl. Stir in cranberries, walnuts, and maple syrup (honey).  I grated parmesan cheese over the top.

*www.ohmyveggies.com

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