4 teaspoons of paprika
Salt and pepper to taste
2 tablespoons olive oil
1 lemon for zest and cut into wedges for serving
Preheat your oven to 425 F.
Lay out four large pieces of aluminum foil (they should be at least twice as long as they are wide).
In the center of the right half of each piece of foil, evenly distribute the shrimp, corn (two mini-cobs each), potatoes, and tomatoes (leaving an inch margin of foil around the edge).
Sprinkle each pack generously with salt and pepper, and then add the Cajun spice and paprika (1 teaspoon each).
Fold the left side of aluminum foil over, and then fold the bottom and right sides over at least twice to ensure they are sealed.
Drizzle in ½ tablespoon of olive oil into the remaining opening of each foil packet, and then seal that final side by folding it over twice.
Give each packet a shake to ensure the spices and oil have a chance to coat all of the shrimp, corn, potatoes, and tomatoes.
Place the packets on a baking dish lined with aluminum foil (in case of any leakage) and bake for 15-20 minutes.
Allow the packets to cool for at least 5 minutes before carefully opening the foil packets and transferring them to plates or a serving dish.
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