20 MINUTE SHRIMP BOIL FOIL PACKETS

This easiest Shrimp Boil Foil Packets that come together in 20 minutes. Alt:! Shrimp, potatoes and veggies are baked in foil, which makes it moist, tender, and juicy. It takes only 20 minutes. Plus clean up is a breeze! Quick and Easy dinner recipe.

INGREDIENTS:

• 2 lb large shrimp peeled, deveined, tail on
• 1 andouille or chorizo sausage sliced
• 2 ears corn peeled and quartered
• 1 lb baby red potatoes halved or quartered*
• 1 1/2 tbsp cajun seasoning
• 2 tbsp olive oil
• Garnishes - optional
• half lemon freshly squeezed
• salt and pepper to taste
• 1 tbsp fresh parsley minced

INSTRUCTIONS:

1. Preheat your grill or oven to 425°F. Bring a small-medium saucepan of water to a boil.
2. Boil the halved potatoes for 10 minutes to soften slightly. Meanwhile, make the foil packs.
3. On a work surface, prepare 4 sheets of foil that are each at least 12 inches long.
4. Add 1/4 of the shrimp, corn, parboiled potatoes and sausage to the middle of each piece of foil.
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Cajun Shrimp Chowder

INGREDIENTS:

• 6 slices bacon, chopped
• 1 lb. shrimp, tails removed
• 2 tsp. Cajun seasoning
• Kosher salt
• Freshly ground black pepper
• 1 tbsp. butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tbsp. all-purpose flour
• 1 lb. yellow potatoes, chopped
• 4 c. low-sodium chicken broth
• 3 thyme sprigs
• 2 green onions, plus more for garnish
• 3 c. sweet corn
• 3/4 c. heavy cream
• 1/2 tsp. paprika

INSTRUCTIONS:

1. Season shrimp all over with Cajun seasoning, salt, and pepper. In a large pot over medium heat, cook bacon until crispy, about 6 minutes. Drain bacon pieces on a paper towel-lined plate. 
2. Add shrimp to bacon fat and cook until pink, about 2 minutes per side. Transfer shrimp to plate with bacon. 
3. Drain bacon fat then melt butter in pot, scraping up any browned bits with a wooden spoon. Add onion and cook until soft, about 5 minutes. Stir in garlic and flour, and cook 30 seconds more. Add potatoes, broth, thyme, and green onions, and bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, about 10 minutes. 
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Cioppino

Best seafood stew EVER! San Francisco-style Cioppino with halibut, sea bass, Dungeness crab, shrimp, and mussels.

INGREDIENTS:
Seafood:

• 3 pounds halibut, sea bass, or other firm white fish, cut into inch-long cubes
• 1 large (2 lb or more) cooked Dungeness crab (hard shell)
• 1 pound (or more) of large shrimp
• 2 pounds little neck clams and/or mussels (mussels should be scrubbed clean and beards removed right before cooking)

Sauce:

• 1/2 cup olive oil
• 1 1/2 cups chopped onion (1 large onion)
• 1 cup chopped bell pepper (1 large bell pepper)
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1 28-ounce can tomatoes
• Broth from the mollusks
• 2 cups red wine
• 2 cups tomato juice
• 2 cups fish or shellfish stock
• An herb bouquet of bay leaf, parsley, and basil wrapped in a layer of cheesecloth and secured with kitchen string
• Salt and pepper to taste
• 1/2 cup minced parsley for garnish

Optional seasonings:

• a dash of Tabasco sauce and or Worcestershire sauce

INSTRUCTIONS:
Steam clams and mussels:

1. Steam mollusks (clams and mussels) in a small amount of water (about two cups) until they just open. Set aside.
2. Strain and reserve the cooking broth.

Prepare the cooked crab:

1.  Remove the crab legs from the body and use a nutcracker to crack the shells so that the meat can be easily removed once it is served (leave the meat in the shell).
2. Break the body in half, and then cut each half again into either halves or thirds. You can opt to keep the crab meat in the body segments and serve it that way (more work for the eater) or you can pick out the crab meat from the body segments.
3. If you pick out the crab meat, try to keep it in big chunks. Keep the top shell of the crab for making stock.
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Creamy Cajun Rigatoni with Shrimp and Andouille

Shrimp and Andouille? Hmmm. Screams Creamy Cajun Rigatoni with Shrimp and Andouille to me! How about you? Oh, and if you like it super spicy, top with a dash of cayenne. Yummo!

INGREDIENTS:

• 1/2 to 3/4 bag of rigatoni pasta (or your preferred pasta) cooked as directed
• 1/2 lb Shrimp (41-50 count)
• 1 or two andouille (sliced on bias)
• 1 green pepper, diced
• 1/2 onion, diced
• 1 large Roma Tomato, diced
• 2 cups half and half
• 1 small can of drained, mushrooms
• 1/4 cup parmesan cheese, grated
• 1 cup milk
• 3 Tbsps butter (olive oil for more heart healthy)
• 2 Tbsp flour
• 3 Tbsps Cajun Seasoning
• 1/2 tsp salt
• 1 tsp minced garlic
• 1/2 pepper

INSTRUCTIONS:

1. Place shrimp in bowl and season with 1 tablespoon Cajun Seasoning. Toss till coated and set aside.
2. In a large skillet over medium heat, sauté andouille in butter or olive oil until cooked, then add shrimp. Cook a few mins on each side (till pink), then remove shrimp and andouille. Shell shrimp while continuing to cook cream sauce.
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MEDITERRANEAN SHRIMP ORZO SOUP

INGREDIENTS:

• 8 oz Sea Scallops, side muscles removed (optional)
• Salt and black pepper
• Olive oil
• 1 1/2 lb Prawns Or Large Shrimp of choice
• 1 green bell pepper, cored, chopped
• 1 red bell pepper, cored, chopped
• 1 medium yellow onion, chopped
• 6 garlic cloves, peeled, minced
• 3 tbsp tomato paste
• 1 tbsp dried oregano, divided
• 7 cup low-sodium broth (vegetable or chicken)
• 3 large tomatoes, diced (canned diced tomato will work as well)
• 1 cup orzo pasta (whole grain pasta preferred)
• 6 oz baby spinach
• 1 cup chopped fresh parsley leaves, stems removed
• 1 cup chopped fresh dill, stems removed
• 1 lemon, juice of
• Crushed red pepper flakes, optional

INSTRUCTIONS:

1. Pat the scallops dry and season with salt and pepper.
2. In a cast iron skillet, heat 1 tbsp olive oil on medium-high heat. When the oil is hot, gently add the sea scallops. Sear for about 1 1/2 minutes on each side. Scallops should form a golden brown crust. Sprinkle a large pinch of dried oregano. Transfer to a dish and set aside for now.
3. To the same cast iron skillet, add a little more oil if needed. Once oil is heated, add the shrimp. Sear on both sides until pink. Remove from the heat. Sprinkle a generous pinch of dried oregano.
4. In a medium heavy cooking pot, heat 1 tbsp olive oil on medium-high. Add the chopped peppers, onions, garlic, tomato paste, salt and the remaining dried oregano. Cook for 5 minutes, stirring occasionally.
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DRUNKEN SHRIMP PASTA

Drunken Shrimp Pasta is velvety and delicious with very little use of ingredients. I always have a can of tomato sauce in my pantry for just this occasion.

INGREDIENTS:

• 1 pound Mafaldine Pasta
• 2 tablespoons Olive Oil
• 1/2 pound Large Raw Shrimp, peeled and deveined
• 2 cloves Garlic, minced
• 1 Cup Dry White Wine
• 1 can {15 Ounces} Tomato Sauce
• 1 cup Heavy Cream
• 1 pinch Red Pepper Flakes, optional
• 1/2 teaspoon Kosher Salt
• 1 cup Grated Parmesan Cheese
• Fresh Parsley, chopped for garnish

INSTRUCTIONS:

1. Bring a large pot full of water to a rolling boil. Salt water and add pasta, cook for 8 minutes to al dente. Before draining the pasta save a cup of pasta water for your sauce. Drain pasta well and set aside.
2. In a large skillet over medium heat, heat olive oil and add shrimp. Cook 2 minutes per side until shrimp is pink and tender. Remove shrimp with tongs to a plate and add minced garlic to the pan. Stir garlic for 30 seconds until fragrant and slightly cooked.
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CAJUN SHRIMP AND CRAB MAC AND CHEESE

This Cajun Shrimp and Crab Mac and Cheese is super creamy, cheesy and decadent. This delicious spin to the classic dish will surely be your new favourite!
INGREDIENTS:
CAJUN SHRIMP:

• 2 pounds shrimp, peeled and deveined (if frozen, thawed)
• 2 tablespoons olive oil
• 1-2 Tbsp cajun seasoning
• Pinch of Salt
• Pinch of freshly ground black pepper

MAC AND CHEESE:

• 3 cups elbow macaroni, uncooked
• 2Ibs Fresh Crab legs, cooked OR 2 and 1/2 cups imitation crab meat, diced
• 1/4 cup fresh or dried basil + more for topping
• 1 cup whole milk
• 2 - 2 and 2/3 cups evaporated milk
• 1/2 - 1 tsp Paprika, or to taste (see notes)
• 1/4 - 1/2 tsp Cayenne Pepper, or to taste (see notes)
• 1/2 tsp salt, or to taste
• 1/2 tsp freshly ground black pepper, or to taste
• 2 large eggs, beaten
• 4 cups sharp cheddar cheese, grated
• 2 cups mild cheddar cheese, grated
• 2 cups colby & monterey jack cheese, grated
• 1/2 cup parmesan cheese, grated
• Cajun seasoning, for topping

INSTRUCTIONS:
FOR THE CAJUN SHRIMP:

1. Read the notes before beginning the recipe.
2. Heat a large skillet over medium heat. In a medium bowl, add shrimp, olive oil, cajun seasoning, and a pinch of salt and pepper and toss to combine and coat the shrimp.
3. Once skillet is hot, add shrimp and cook, stirring constantly until shrimp is pink, 4-6 minutes. Set aside.

FOR THE PASTA:

1. Preheat oven to 350F (177C). Lightly butter a 9x13-inch baking dish and set aside.
2. Bring a large pot of salted water to a boil over high heat. Add macaroni and cook until al dente (look at package directions to see how long it takes). Do not overcook.
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