Cajun Shrimp Grill Packets with Tomatoes & Okra
Shrimp shrimp shrimps with tomatoes and okra
Okra has a soft, crispy texture when cooked in a package. Here it is combined with shrimp, tomatoes and Cajun seasonings for a satisfying meal with a taste of New Orleans. Serve with whole wheat bread or polenta.
Ingredients 6 servings
1 pound of raw raw shrimp (26-30 per pound),
peeled and deveined
5 cups whole okra, cut
5 cups of cherry tomatoes
1 large yellow onion, sliced
3 tablespoons extra virgin olive oil
Bertolli Extra Virgin Olive Oil 25.5 Fl Oz 12.99 $ for 1 itemThru 01/01
Extra Star Extra Virgin Olive Oil 25 Fl Oz $ 11.99 per itemThru 06/01
2 cloves of garlic, chopped
2 teaspoons of Cajun seasoning
preparation
Homework
15 m
Ready to
30 m
1-Preheat grill on medium-high heat. Cut six lengths of 14 inches of heavy duty paper. Cover 1 side of each piece of paper with a cooking spray.
2- Combine shrimp, okra, tomatoes, onion, oil, garlic and Cajun seasoning in a large bowl; Stir to cover completely. Divide the mixture evenly between the aluminum sheets (place on the side covered with a cooking spray), placing the shrimp on the other ingredients. Gather the long ends of each piece of foil, then fold the open sides together to form a bundle.
3- Place the packages on the grill. Cook until vegetables are tender and shrimp is opaque, about 12 minutes
Serving size: 1⅓ cups
Per serving: 175 calories; 8 g fat(1 g sat); 4 g fiber; 14 g carbohydrates; 13 g protein; 86 mcg folate; 95 mg cholesterol; 5 g sugars; 0 g added sugars; 1,768 IU vitamin A; 38 mg vitamin C; 128 mg calcium; 1 mg iron; 484 mg sodium; 660 mg potassium
Nutrition Bonus: Vitamin C (63% daily value), Vitamin A (35% dv), Folate (22% dv)
Carbohydrate Servings: 1
Exchanges: 2½ vegetable, 1½ fat, 1½ lean protein
30 m
1-Preheat grill on medium-high heat. Cut six lengths of 14 inches of heavy duty paper. Cover 1 side of each piece of paper with a cooking spray.
2- Combine shrimp, okra, tomatoes, onion, oil, garlic and Cajun seasoning in a large bowl; Stir to cover completely. Divide the mixture evenly between the aluminum sheets (place on the side covered with a cooking spray), placing the shrimp on the other ingredients. Gather the long ends of each piece of foil, then fold the open sides together to form a bundle.
3- Place the packages on the grill. Cook until vegetables are tender and shrimp is opaque, about 12 minutes
Serving size: 1⅓ cups
Per serving: 175 calories; 8 g fat(1 g sat); 4 g fiber; 14 g carbohydrates; 13 g protein; 86 mcg folate; 95 mg cholesterol; 5 g sugars; 0 g added sugars; 1,768 IU vitamin A; 38 mg vitamin C; 128 mg calcium; 1 mg iron; 484 mg sodium; 660 mg potassium
Nutrition Bonus: Vitamin C (63% daily value), Vitamin A (35% dv), Folate (22% dv)
Carbohydrate Servings: 1
Exchanges: 2½ vegetable, 1½ fat, 1½ lean protein
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