Cajun Shrimp Foil Packets
Honey Walnut Shrimp
Pesto Shrimp over Linguine

Cajun Shrimp Foil Packets 

1 lb. shrimp, cleaned and deveined 

3 oz. cooked andouille sausage, thinly sliced 

1 medium zucchini, sliced 

1 large red bell pepper, seeded and cut into thin strips 

1 ½ cups corn kernels 

¼ cup chopped fresh Italian parsley 

¼ cup chopped fresh basil 

¼ cup dry white wine 

1 Tbsp. Cajun seasoning 

salt and pepper to taste 

2 Tbsp. olive oil 

Heavy duty aluminum foil 

Preheat oven to 425 degrees F.  Place 4 large pieces of heavyduty aluminum foil on a flat work surface.  Combine the Cajun seasoning, salt and pepper in a medium bowl.  Add the shrimp to the mixture and toss to coat. Divide the sausage, zucchini, bell peppers and corn between the four foil pieces.  Top these ingredients with the shrimp.  Sprinkle each packet with parsley and basil.  Next drizzle some of the wine and then some of the oil over each packet.  Fold each piece of foil to form a packet, sealing tightly, but leave a little room inside for the air to circulate.  Arrange the packets on a baking sheet and place the baking sheet in the preheated oven.  Cook the packets for about 13-15 minutes or until the shrimp is cooked through and the vegetables are crisp-tender.  Remove the baking sheet from the oven and slowly open the packets.  Be careful of the hot steam.  Transfer the contents of the packets to rimmed plates or individual bowls. 

Recipe makes 4 servings 

Honey Walnut Shrimp 

1 lb. large shrimp, peeled and deveined 

2 Tbsp. honey 

½ cup walnuts 

4 egg whites 

2/3 cups sugar 

¼ cup mayonnaise 

1 Tbsp. sweetened condensed milk 

2/3 cups rice flour 

1 cup water 

1 cup vegetable oil for frying 

Place a small saucepan over medium-high heat and add the water and sugar.  Bring this to a boil and add the walnuts.  Boil the walnuts for 2 minutes and then drain the walnuts and place them on a cookie sheet to dry.  In a medium bowl whip the egg whites until foamy.  Stir in the rice flour until it has a pasty consistency.  Heat the vegetable oil in a heavy deep skillet over medium-high heat.  Dip the shrimp into the rice flour mixture and fry the shrimp in the hot oil until golden brown, about 5 minutes.  Remove shrimp from the skillet with a slotted spoon and drain on paper towels.  In a medium serving bowl stir the mayonnaise, honey, and condensed milk together.  Add the shrimp and toss to coat.  Sprinkle the walnuts on top. 

Recipe makes 4 servings 

Pesto Shrimp over Linguine 

1 lb. large shrimp, peeled and deveined 

1 lb. linguine pasta 

½ cup butter or margarine 

2 cups heavy cream 

1/3 cup pesto 

1 cup grated Parmesan cheese 

salt and pepper to taste 

Cook linguine pasta according to package directions to al dente stage and drain.  Melt the butter or margarine in a large skillet over medium heat.  Stir in the cream and season with salt and pepper.  Cook for 6-8 minutes stirring constantly.  Stir the Parmesan cheese into the cream sauce until thoroughly mixed.  Stir in the pesto and cook for 3-5 minutes or until thickened.  Stir in the shrimp and cook about 5 minutes or until the shrimp turns pink.  Serve the pesto shrimp over the hot linguine. 

Recipe makes 8 servings