Chorizo, Shrimp and Summer Veggie Packs

Blogger Cindy Ensley of Hungry Girl por Vida makes a summery seafood foil pack.

  • Prep Time 40 min
  • Total Time 40 min
  • Servings 1

1/4
cup sliced zucchini
6
uncooked shrimp, peeled (with tail shells left on), deveined
1/4
cup fresh corn kernels
1
oz bulk Mexican chorizo sausage
2
tablespoons Old El Paso™ roasted tomato Mexican cooking sauce (from 8-oz pouch)

  • 1 Heat gas or charcoal grill. Tear off 12-inch length of heavy-duty foil to make packet. Lightly spray 1 side of foil (side that will be inside of packet) with canola oil cooking spray.
  • 2 In center of foil, layer zucchini, shrimp and corn; crumble sausage into small pieces over top. Spoon 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.
  • 3 Place foil packet on grill. Cover grill; cook 7 to 9 minutes, turning packet once. Cooking times are approximate and depend on the heat of your grill.

Expert Tips

Nonstick foil makes for super easy clean-up and allows you to use less spray. If you’re using regular foil, just lightly spray the side that will be the inside of the packet with canola oil cooking spray. Regardless of what brand you use, I recommend going for the heavy-duty stuff, as it will be less likely to rip or puncture on the grill.

Foil packets can be prepped ahead and refrigerated until ready to cook. They are perfect for grilling on a gas or charcoal grill, or even over a campfire!

Crumbling the raw chorizo sausage into small pieces ensures it cooks at the same rate as the shrimp. Large pieces may not cook through in the same time and could result in undercooked sausage or overcooked shrimp. Alternatively you could use cured, Spanish-style chorizo.