Thai Red Curry with Salmon

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Thai curry is my comfort food! It's healthy, full of flavor, and I can make it in 30 minutes or less with a jar of red curry paste! Plus, I often have my of the ingredients growing in my garden, like birdseye chilies, cilantro, and bell peppers. It's also a great dish to throw in other vegetables left over from the week. In my case: carrots!

You can make this curry with light or whole coconut milk, but I like to keep it light to cut out unnecessary calories. It's still just as yummy! 

Speaking of yummy, did you know that Thai food is meant to be balanced with sweet, sour, salty, spicy, and bitter flavors? I think that's what makes Thai food one of my top favorite cuisines in the world. It truly never lets me down! 

Thai Red Curry with Salmon

Time: 30 Minutes
Serves 4

Ingredients
2 tbsp canola oil, divided
2 medium spring onions, white bulb and green stalks, finely sliced, or 1 medium onion + 4 green onions, finely sliced
2 tbsp Thai red curry paste
1 (15 oz) can light coconut milk
1 cup chicken broth
1 medium green bell pepper, thinly sliced
2 medium carrots, sliced
6 fresh birdseye chilies, sliced
1 tbsp light brown sugar
Juice of 1/2 lime
1 tsp fish sauce
1 cup loosely packed Thai basil
1 lb skinless salmon fillet, pins removed

To Serve
Steamed rice
Cilantro leaves, to garnish
Thai Basil leaves, to garnish
Steamed rice, to serve

Directions
Preheat oven to 400F. 

In a medium skillet, heat 1 tbsp canola oil over medium-high heat. Add onions and sauté until translucent, about 5 minutes. Stir in curry paste, coconut milk, chicken broth and bring to a boil. Add bell peppers, carrots, birdseye chilies, sugar, lime juice, and fish sauce. Reduce heat to a simmer and cook over low heat for 15 minutes. Stir in Thai basil. Adjust seasonings if desired.

Meanwhile, in a large oven-proof skillet, heat 1 tbsp canola oil over medium-high heat. Cook salmon for 2-3 minutes on each side until golden. Transfer the skillet to the oven and cook for 6 minutes, until internal temperatures reaches 145F. Remove salmon from heat and divide into four pieces.

Transfer salmon pieces to curry mixture and simmer over medium heat for 5 minutes to allow flavors to combine.

Serve salmon on plates over steamed rice and season to taste with additional squeezes of lime and fish sauce. 

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If you liked this recipe, you will love my recipes for Indonesian-Style Shrimp Curry, Thai Green Curry with Chicken, Carrots, and Potatoes, and Trader Joe’s Thai Chicken Curry

Indian-Spiced Meatball Curry...got milk?

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...got milk?

There's nothing like an Indian meatball curry with a spicy kick! I'm always craving spicy food, but to balance it out, I love pairing these meals with milk.

Scared of spice? Fear not with a glass of milk! While hot peppers contain capsaicin oil, which delivers the spicy punch to your taste buds, milk battles the oil with casein, which binds to the oil and magically lifts it away from your tongue! You can certainly breathe a sigh of relief if you get a little too pepper happy with your curry. Phew!

This recipe is written to be moderately spicy (medium-hot)! But if you really want to crank up the heat, add some extra Kashmiri chili powder and jalapeno peppers, like I love to do, and chug a glass of milk while you're at it!  

Indian-Spiced Meatball Curry

Time: 45 Minutes
Serves 6

Ingredients

Meatballs
1 lb ground lamb
1 small onion, finely chopped (squeeze out excess water with a paper towel)
2 tbsp fresh mint, finely chopped
1 medium jalapeno, finely chopped
2 tsp fresh ginger, minced
1 clove garlic, minced
1 tsp ground coriander
1 tsp ground turmeric
1 tsp salt
1 large egg, beaten
Extra virgin olive oil

Curry Sauce
1 medium onion, finely chopped
4 cloves garlic, minced
1 tbsp fresh ginger, minced
2 medium jalapenos, chopped
2 tbsp Indian curry paste or hot madras curry powder
1 tsp Kashmiri chili powder, or more to taste
½ tsp salt
1 (15 oz can) crushed tomatoes
½ tsp garam masala
1 tbsp cilantro, chopped

Chive Chutney
¾ cup chives, roughly chopped
2 jalapeños, roughly chopped
2 tbsp fresh ginger, peeled, roughly chopped
2 cloves garlic
1 cup cilantro leaves
1 tsp salt
1 tsp sugar
Juice of 1 lime
2 tbsp extra virgin olive oil

To Serve
½ cup kefir or runny yogurt
Freshly chopped cilantro
Steamed jasmine rice
Naan
Milk, to pair with the heat!

Directions
In a large mixing bowl, knead the meatball ingredients with 2 tsp olive oil. Roll the mixture between your palms to form about 20 1-inch balls. 

In a large skillet, heat 2 tbsp olive oil to medium-high heat. Add meatballs and brown on all sides, about 2-3 minutes. Set the meatballs aside and keep warm. 

To the same skillet, prepare the curry sauce by sautéing the onion over medium heat for 4-6 minutes, until translucent. Add the garlic, ginger, jalapeños, curry paste, kashmiri chili powder, and salt, and continue sautéing until the jalapeños are soft, about 3-4 minutes. Stir in the tomatoes with 1.5 cups water and bring to a boil. Reduce heat to low and simmer for 5 minutes. Return meatballs to the skillet and simmer for 15 minutes to allow the flavors to meld. Adjust seasonings to taste, including Kashmiri chili powder for more of a burn and to deepen the red color of the curry!

While the meatballs simmer, prepare the chutney by adding all of the chutney ingredients to a blender. Blend until smooth.

When the meatballs have finished simmering, stir in garam masala and cilantro. Serve the curry over steamed jasmine rice and garnish with additional chopped cilantro, yogurt, and chive chutney if desired. Serve with naan on the side.

Pair your meal with a healthful glass of milk help you handle the delicious heat of the curry!

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If you loved this recipe, you will love my recipes for A Healthy Chicken Tikka Masala, Indian-Spiced Vegetable Soup, and Slow Cooker Indian-Style Black Eyed Peas!

Chipotle-Spiced Bean Tacos

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I don't always make tacos for Taco Tuesday, but when I do, I make sure they're absolutely this tasty!

I came up with this recipe about a year ago when I was nearly starving and thought I was out of food in the kitchen. Luckily I was able to appease my hunger after finding a couple tortillas, eggs, and a wedge of queso fresco in the refrigerator as well as some beans and canned chipotle chilies in the pantry. The result was fantastic.

I've since revised the recipe to be even more pleasing to the palate! Before I microwaved the filling in a bowl and then fried the eggs to make for a quick 7-minute meal. That recipe was awesome - and you could easily do the same with these ingredients with a terrific result. But if you want to spruce things up a little more, just spend just a few more minutes building flavors over the stove and fry your tortillas instead. Soooo good!

The recipe is still as quick as ever! In fact, it's so easy, it makes for a perfect outdoor recipe as well! Check out the step-by-step pictures that I took of the Chipotle Tacos on my outdoor excursion for Alite's Outdoor 101. 

Chipotle-Spiced Vegetarian Tacos

Time: 15 Minutes
Serves 4

Ingredients
Extra Virgin olive oil
3 cloves garlic, finely chopped
2 (15 oz) cans kidney beans
2 whole canned chipotle chilies in adobo sauce, minced, reserving 1 tbsp adobo sauce
1/3 cup queso fresco, crumbled
1/3 cup cilantro, stemmed, roughly chopped
2 tsp Chipotle Tabasco
Kosher salt and freshly ground black pepper
8 corn tortillas
8 large eggs
1 spring onion, whites and greens finely chopped
1 lime cut into wedges

Directions
Heat 1 tbsp olive oil in a small skillet over medium-low heat. Add garlic and stir until fragrant, about 30 seconds. Add kidney beans, chipotles chilies, reserved adobo sauce, and stir occasionally until warmed through, about 2-3 minutes. Remove from heat and stir in queso fresco, 1/3 cup cilantro, and Tabasco. Season with salt and pepper to taste and keep warm.

In a medium skillet, add enough olive oil to liberally coat the bottom of the pan. Heat oil to medium-high heat and add tortillas, one at a time, cooking for 30-60 seconds on each side until crisp. Blot tortillas on paper towels and keep warm.

To the same skillet or a small egg pan, crack 1-2 eggs into the pan at a time, spooning oil over the whites. Fry until the whites are firm, but the yolks are still runny. Transfer eggs to a large plate and keep warm.

Serve tortillas on plates, topping with kidney bean mixture followed by spring onions and additional cilantro and queso fresco if desired. Squeeze over with lime wedges and top each taco with a fried egg!

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If you loved this recipe, you will also love my recipes for Mushroom Tacos with Fried Eggs, Chipotle Chicken Tacos, and Chili Verde Tacos with Homemade Black Cornmeal Tortillas

Roasted Salmon with Corn and Salt for Life Herbed Butter

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This Roasted Salmon with Corn and Salt for Life Herbed butter is so good it’s ridiculous! 
 
I made the tastiest herbed butter with Salt for Life’s Sea Salt and Potassium Salt Blend and I was so impressed with its ability to enhance flavors in cooking. You have to pick some of this stuff up and try out this recipe. Your health will thank you!
 
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Check out their interactive website, Practice Safe Salt, which offers fun quizzes and videos aiming to increase your knowledge about the health effects of sodium and how to eat less of it in your diet! Then make this recipe and get ready to be wowed! 

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Roasted Salmon with Corn and Salt for Life Herbed Butter

Time: 45 Minutes
Serves 4-6

Ingredients
6 tbsp unsalted butter
1 tbsp ground cumin
3/4 tsp ground red pepper
1 clove garlic, roughly chopped
1/4 cup fresh herbs, chopped, such as chives, thyme, sage, rosemary, and fresh fennel pollen
2.5 tsp Salt for Life
4 ears medium ears corn, husked
1 medium zucchini, sliced
1 meyer lemon, sliced
2 large spring onions, quartered
4 (8 oz) salmon fillets
Freshly ground black pepper

Directions
Preheat oven to 450F.

In a food processor, add butter, cumin, ground red pepper, garlic, herbs, and Salt for Life. Pulse until blended. 

Lay out corn, zucchini, lemon slices, and spring onions on a foil-lined baking sheet in a single layer. Brush vegetables lightly with compound butter. 

Add salmon fillets to a separate foil-lined baking sheet and brush with compound butter to lightly coat. Season salmon and vegetables to taste with freshly ground black pepper.

Transfer vegetables to the oven and roast for 20 minutes. Add salmon to the oven and roast until the internal temperature reaches 145F, about 12-15 minutes.  Remove salmon from heat and keep warm. 

Broil the vegetables for the last 5-10 minutes of cooking, until browned and lightly crisp around the edges.

Serve salmon on plates topped with a dollop of compound butter. Garnish with roasted vegetables. Enjoy!

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If you loved this recipe, you will love my recipes for Oven-Baked Barbecue Salmon with Mashed Cauliflower, Pan-Fried Salmon over Broccolini and Farro, and Steelhead Trout with Fiddleheads and Ramps

Creamy Vegan Mac 'n Cheese

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This Mac 'n Cheese from Purple Carrot is so creamy and delicious, you wouldn't even know that it's vegan. You'll love it!

I'll admit, I was a little skeptical when I saw the recipe in my dinner kit. Vegan parmesan cheese, almond milk, and vegan butter? How could they possibly make for an authentic Mac?

But an authentic Mac these ingredients did make! The dish came together so well in the end that I actually imagined a mad scientist cooking up a storm in the kitchen at Purple Carrot to conceptualize the recipe. Beakers, test tubes, and lab fires, oh my!

This little cooking fantasy was really more about the food being absolutely delicious than being surprised it was vegan because it doesn't take a rocket scientist to make plant-based meals taste great!

Plus, working plant-based meals into your diet is probably one of the best ways to improve your health and well-being because it makes it so easy to fuel your body with additional vitamins, minerals, and antioxidants that will keep your body healthy in the long-term! This is why my meal planning to incorporates meat-free dinners at least a couple times per week, and yours should too!

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Creamy Vegan Mac 'n Cheese

Time: 35 Minutes
Serves 3
Adapted from Purple Carrot's Creamy Mac 'n Cheese

Ingredients
6 oz pipette pasta
4 garlic cloves, minced
2 tbsp arrowroot starch
8 oz almond milk
1 lemon, halved
1 packet dijon mustard
5 tbsp nutritional yeast
3 tbsp vegan parmesan cheese
1 tbsp vegan butter
½ cup panko breadcrumbs
2 tbsp green chiles
8 oz broccoli florets
2 tbsp olive oil
Kosher salt and freshly ground black pepper

Directions
Place a large pot of salted water over high heat. Once boiling, add the pipette pasta, stir, and cook until tender, about 8 minutes. Drain but do not rinse.

Place a large nonstick skillet over medium-high heat with 1 tbsp olive oil. Set aside 1 tsp of the garlic. Once hot, add the remaining minced garlic and cook until slightly toasted, about 1 to 2 minutes. Add the arrowroot starch and whisk continuously for 1 minute longer.

Slowly whisk the almond milk into the large skillet and cook for another 2 minutes, stirring frequently. It’s okay if this mixture is lumpy. Carefully transfer the sauce to a blender. Add lemon juice, dijon mustard, nutritional yeast, and vegan parmesan to the blender and season with salt and pepper. Blend, taste, and adjust seasoning with salt if necessary.

Set oven to broil on high. Melt the vegan butter in a microwave or small skillet. In a small bowl, combine the melted butter, panko breadcrumbs, and a pinch of salt.

Return the cheese sauce to the large skillet and place over medium-low heat. Add as much or as little of the green chiles as you’d like to the sauce. Bring sauce to a simmer and stir in cooked pasta. Transfer mac n’ cheese to a 8x8 baking dish and top with buttery breadcrumbs. Broil until golden brown, about 3 to 5 minutes.

Rinse the large nonstick skillet and place over medium-high heat with 1 tbsp olive oil. Once hot, add the broccoli florets and remaining garlic. Cook until garlic is fragrant, about 1 minute. Add 2 tbsp water to create steam and cover. Cook until broccoli is just tender, about 4 to 5 minutes. Scoop servings of creamy mac n’ cheese onto large plates. Serve with garlic broccoli. Dig in!

Rotisserie Chicken Salad with Avocado and Honey Mustard Vinaigrette

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There's nothing like a Rotisserie Chicken Salad. You get all the benefits of cooking up a whole chicken without actually having to do any of the work!

Case in point: this easy chicken salad recipe! It's so good, I could eat at least some variation of it at least once a week.

Who doesn't love rotisserie chicken anyway?! It's one of the most tempting buys at the grocery store. Between the amazing aroma, the lighting on the bird, and the crispiness of the skin, you know you have to buy it, but what will you do with it? Make this salad of course!

This salad is also easy to make in the outdoors. Check out my step-by-step images on Alite's Outdoor 101 recipe page: Roasted Chicken and Avocado Salad.

Pro tip: warm up the chicken and dressing before serving it over the salad. You'll recapture all those incredible aromas from the rotisserie section of your grocery store! Warmed salads always hit the spot anyway.

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Roasted Chicken and Avocado Salad with Honey Mustard Vinaigrette

Time: 10 Minutes
Serves 4

Ingredients
1 head butter lettuce leaves, gently torn
1 small head of radicchio leaves, gently torn
1/2 cup packed mint leaves, stemmed
1 small cucumber or 1/2 large cucumber, thinly sliced
1/3 cup toasted pumpkin seeds
4 oz sharp feta or blue cheese, crumbled
3/4 cup honey mustard vinaigrette, divided
2 cups rotisserie chicken, shredded
1 avocado, peeled, thinly sliced
Kosher salt and freshly ground black pepper

Directions
In a large mixing bowl, toss salad greens with mint, cucumber, pumpkin seeds, crumbled cheese, and ½ cup honey-mustard vinaigrette. Divide salad between shallow bowls or plates and top with shredded chicken, avocado, and additional salad dressing if desired. Season with salt and pepper to taste, and enjoy immediately!

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If you loved this recipe, you will love my recipes for Easy Chicken and Blue Cheese Salad, Smoked Salmon Belly & Frisee Salad, The Real Deal Greek Salad, and Roasted Pork Tenderloin Salad!

Garden Vegetable Pizza Party!

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I'd say I'm surprised that I haven't made pizza for you yet, but I'm not. And no, it's not because I'm some picky dietitian who thinks pizza is inherently unhealthy!

Pizza can have a lot of healthy attributes, like calcium from the cheese as well as various antioxidants if you add vegetables! Add a little lean protein and you have yourself a pretty balanced meal. Even more so if you make the pizza yourself to control the saltiness of the cheese and the quality of your ingredients. Most RDs I know crave pizza as much as anyone I know!

So yes, I DO crave pizza! A lot. But my reasoning for not sharing my favorite pizza recipe with you is because I'm stubborn. I have wanted to share my pizza dough recipe that I adapted from Jeff Varasano's famous New York Pizza for so long! But I haven't had time/focus to revive my sourdough starter. I think it's still alive anyway. Time will tell!

Until I revitalize my starter, you will have to make due with recipes using store-bought pizza dough! Just find some that's high quality and hits the spot, and you're good to go.

As for this recipe, it's deliciously flexible! I named it Garden Vegetable Pizza Party because you can literally take any edible ingredient growing in your garden (or seasonal produce from your farmers market), throw it on top of some grated fontina, and cook up an incredibly delicious pizza! If you have friends over for dinner who have specific pizza preferences, it's easy to meet them by just throwing whatever you want on their side of the pie. Sounds exciting for a summer dinner party, right?

Surprisingly, we don't have all of this produce growing in our garden right now! Our tomatoes are a little slow this season, but are about to explode (!) and we've only ever grown mushrooms from a Far West Fungi mushroom kit once. Even so, we used our own hot peppers, and hey, at some point, we could use the barley we're growing right now!

Okay, I might be nerding out too much now. So go ahead and enjoy this recipe. It's too much fun!

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Garden Vegetable Pizza Party!

Time: 40 Minutes
Serves 4

Ingredients
2 (12 oz) pizza dough balls
12 oz fontina cheese, grated
1 roma tomato, thinly sliced
1 lb cremini mushrooms, thinly sliced
1 spring onion, thinly sliced
3 small jalapeno peppers, sliced
4-6 birdseye chilies, chopped (optional)    

Directions
Preheat oven and pizza stone (if using) to 500F. 

Bring dough to room temperature by allowing to sit out for about 30 minutes, being careful to not let the dough over-rise.

On a floured surface, lightly dredge dough in flour. Gently stretch the dough out a little at a time, waiting about 10-15 seconds between each stretch. Form a crust around the rim of the dough if desired.

Lightly flour a pizza peel and carefully transfer dough. Quickly add the fontina, tomatoes, mushrooms, spring onions, and peppers. Season with salt and pepper to taste and transfer the dough to the pizza stone. Bake for 8-10 minutes, until the cheese has melted and the crust is golden brown in spots.

Transfer the pizza to a grill rack to cool. Drizzle pizza with olive oil, cut into slices, and serve immediately!  

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If you enjoyed this recipe, you will love my recipes for Pierogies with Fried Sage and Butternut Squash, Fettuccine with Guanciale, and Surf & Turf Spaghetti!

Chicken Tikka Masala Tacos with Cilantro Chutney

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Ladies and gentlemen, I have made for you some seriously delicious tacos! I wish I made enough to ship out tacos via FedEx to each and every one of you, but alas, you will just have to make some yourselves!

I made these tacos with the spice kit of a very lovely blogger, Sonia Soni from Life is a Recipe, who I met on Instagram. She shipped out the spice kit for me to play with and this is what I came up with - absolute yummimess!

Imagine your favorite chicken tikka masala flavors (thanks Sonia!) over warmed tortillas with the best cilantro chutney and pickled red onions you've ever tasted. Yep, that's what this recipe has to offer. 

So who's going to make this one for Taco Tuesday?!

Chicken Tikka Masala Tacos with Cilantro Chutney

Hands-on Time: 35 Minutes
Total Time: 1 Hour, 35 Minutes

Serves: 4-6

Adapted from Sonia Soni’s recipe for Chicken Tikka Masala

Ingredients
1 cup whole Greek Yogurt
1 tbsp lemon juice
Kosher salt and freshly ground black pepper
2 tbsp Life is Recipe's Tikka Masala Kit Part 1
2.5 lb boneless skinless chicken thighs
5-10 birdseye chilies, chopped (optional)
1/2 cup apple cider vinegar
1 tbsp sugar
1 tsp salt
1 medium onion, thinly sliced
4 cloves garlic, minced
1 tbsp ginger, minced
1 tbsp olive oil
4 cloves garlic, minced
2 medium serrano peppers, finely chopped
3 roma tomatoes, chopped
2 tbsp Life is a Recipe's Tikka Masala Kit Part 2
1/2 cup heavy whipping cream

Chutney
3/4 cup green onions, roughly chopped
2 serrano peppers, roughly chopped
2 tbsp ginger, peeled, roughly chopped
2 cloves garlic
1 small bunch cilantro leaves
1 tsp salt
1 tsp sugar
Juice of 1 lime
2 tbsp extra virgin olive oil

To Serve
8-12 corn & wheat blended tortillas
1/3 cup Greek yogurt
1/3 cup green onions, chopped
1/3 cup cilantro, Chopped
1 lime, cut into wedges

Directions
In a large bowl, combine yogurt, lemon juice, 1 tsp salt, and 2 tbsp of Tikka Masala Part 1. Stir in chicken and birdseye chilies if using. Cover with plastic wrap and marinate for one hour. 

Preheat oven to 350F. Add chicken and marinade to a foil lined baking sheet and bake for 20-25 minutes, until the chicken is cooked through. Remove from heat and cut into 3/4-inch pieces. Keep warm.

Meanwhile, bring apple cider vinegar, sugar, and 1 tsp salt to a boil in a medium saucepan over over medium-high heat, stirring until the sugar and salt dissolve. Stir in red onions and remove to heat. Transfer to a bowl and allow to cool in the refrigerator for 30 minutes.

In a large skillet or Dutch oven, heat olive oil over medium heat. Add garlic, ginger, and serranos and stir until fragrant, about 30 seconds. Stir in tomatoes and cook for 5 minutes, until softened. Stir in Tikka Masala Part 2, heavy whipping cream, and baked chicken, and simmer, uncovered, for for 10 minutes, until the sauce has thickened and the flavors are well combined. Season with salt and pepper to taste and remove from heat.

Add all of the chutney ingredients to a blender and blend until smooth.

Warm the tortillas in a microwave covered with a wet paper towel or in a pre-heated oven covered with foil until warmed through.

Serve tortillas on plates and top with chicken tikka masala mixture. Garnish with chutney, yogurt, pickled red onions, green onions, and cilantro. Squeeze over lime wedges and serve immediately!

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If you loved this recipe, you will love my recipes for Mushroom Tacos with Fried Eggs, Spicy Chicken Tacos, and Potato, Chorizo, and Green Chili Tacos!

Sweet Peach Smoothie with Numo Bone Broth

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Are you hooked on Numo Bone Broth yet?! If not, you should be because it’s not only healthy, but it’s more versatile than you think.

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One great way to use Numo Bone Broth in summer is to add it to your smoothie. Yep, you heard that right! The pairing of fruit and honey with a little bit of bone broth is not only delicious, but it also adds collagen, amino acids, and minerals that are keep you skin, joints, and gut healthy!

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The next time you have a little bone broth leftover from dinner night, be sure to use up the remainder in a smoothie! Or better yet, why not just order an extra Numo Bone Broth Kit and make a big batch this summer, freezing the broth in individual 1 or 2 cup vacuum sealed bags?

There’s no better way to get in your fruit and bone broth at the same time!

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Sweet Peach Smoothie with Numo Bone Broth

Time: 5 Minutes
Yield: 2 (12 oz) servings

Ingredients
1 cup chilled Numo Chicken Bone Broth
1 medium yellow peach, sliced
1/3 cup strawberries, sliced
1 large kiwi, sliced
1 tbsp honey
2 cups ice

Directions
Add all ingredients to a blender. Cover and blend on high until ver smooth. Divide between two glasses and garnish with additional honey and sliced strawberries and if desired. 

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If you loved this recipe, be sure to check out my other sponsored Numo Broth Recipes for Easy Beef Pho with Numo Bone Broth and Ramen with Rainbow Chard in a Rich Slow-Cooker Bone Broth!

Cajun Shrimp with Sausage, Corn, and Summer Vegetables!

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I've been working with Alite Designs on some their Outdoor 101 Recipes this summer and I'm so excited to share this recipe with you!

From appearance alone, this meal just screams summer! But what's even better is that it's so easy to make in the outdoors! Just cut up a few vegetables and add them to a foil pack with some shrimp and white wine, then fold them up and add them to the grill until the shrimp are cooked through, and yum!

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The broth alone is an ambrosia that will elevate your outdoor experience, but its infusion in the shrimp and vegetables will definitely take you out of this world for a little while.

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Whether you're looking for a recipe to make on your next camping trip or even just want something to throw on the grill at home, this is the one you don't want to miss!

p.s. Stay tuned for more Alite Design collaborations this summer!

Cajun Shrimp with Sausage & Summer Vegetables

Time: 20 Minutes
Serves: 4

Ingredients
2 lbs large shrimp, 1 1/2 pounds (peeled and deveined; tails intact)
2 tbsp cajun seasoning
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1 large red bell pepper
2 large ears sweet white corn, husked and quartered
1 cup zucchini, finely sliced into rounds
2 links andouille sausage or kielbasa, sliced into 1/2 inch pieces
4 Sprigs of thyme
2 tbsp olive oil, divided
4 tbsp dry white wine
1/4 cup white wine, divided
2 tbsp parsley, chopped
1 lemon, cut into wedges
Brioche, to serve (optional)

Directions
Preheat a grill to medium-high heat. Alternatively, build your campfire and set up your cooking grate.

In a medium bowl, add shrimp, cajun seasoning, and season with salt and pepper. Toss to combine.

Lightly grease four 12 x 18” pieces of foil with 1 tsp olive oil and lay flat on a table. Divide bell peppers, corn, and zucchini between each piece of foil. Top with shrimp, sausage, and 1 sprig of thyme thyme. Drizzle shrimp with 1/2 tbsp olive oil and 1 tbsp of white wine. Season with salt and pepper.

Fold up the packet by bringing the two short sides together at the center of the foil pack. Then fold the foil down to seal the packet, allowing a bit of space for steam to escape.

Add foil packets to your grill or cooking grate. Cook for 6 minutes on one side, then flip over and cook on the other side for 5-6 minutes, until the shrimp is cooked through. 

Slowly and carefully open up the packets and divide the contents between bowls or rimmed plates. Garnish with parsley and serve, squeezing over lemon wedges. Serve with a side of brioche, if desired.

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If you loved this recipe, you will love my recipes for The Best Barbecue Chicken Sandwich Ever!, Flat Iron Steak with Yellow Squash and Tomatoes, and Steak & Arugula Salad!