Want to spice up your average tin foil dinner with an exotic baja twist? Instead of sausage and potatoes, think chorizo, shrimp, corn and zucchini with a roasted tomato sauce. We took a little inspiration from the combination of fresh ingredients in this recipe to put together this scrumptious quick and easy tin foil dinner.
BAJA SHRIMP & CHORIZO TIN FOIL DINNER
PREP TIME: 5 minutes
COOK TIME: 10 to 15 minutes
RECOMMENDED PELETS: Mesquite, Oak or Alder
1 cup sliced zucchini
24 uncooked shrimp, peeled (with tail shells left on), deveined
1 cup fresh corn kernels
4 oz bulk Mexican chorizo sausage
1/2 cup roasted tomato Mexican cooking sauce
Start your Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Preheat the Traeger to High with lid closed for 10 to 15 minutes.
Tear off 4 pieces of 12-inch lengths of heavy-duty foil to make 4 packets. Lightly spray one side of each piece of foil (side that will be inside of packet) with canola oil cooking spray. In center of each piece of foil, layer 1/4 cup zucchini, 6 shrimp and 1/4 cup corn; crumble 1 oz. chorizo sausage into small pieces over top.
Spoon 2 tablespoons of cooking sauce over top.
Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space on sides for heat circulation and expansion. Fold other sides to seal. Seal all four packets.
Place foil packet on Traeger. Cook 10 to 15 minutes, or until the shrimp is rosy and pink.