Okra retains a delightful tender-crisp texture when cooked in a packet. Here, it teams up with shrimp, tomatoes and Cajun seasoning for a satisfying meal with a taste of New Orleans. Serve with grilled whole-grain bread or polenta.
Nutrition per serving may change if servings are adjusted.
1 pound raw large shrimp (26-30 per pound), peeled and deveined
5 cups whole okra, trimmed
5 cups cherry tomatoes
1 large yellow onion, sliced
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 teaspoons Cajun seasoning
Preheat grill to medium-high. Cut six 14-inch lengths of heavy-duty foil. Coat 1 side of each piece of foil with cooking spray.
Combine shrimp, okra, tomatoes, onion, oil, garlic and Cajun seasoning in a large bowl; stir to coat thoroughly. Evenly divide the mixture among the foil sheets (place on the side coated with cooking spray), arranging the shrimp atop the other ingredients. Gather together the long ends of each foil piece, then fold up its open sides to form a packet.
Place the packets on the grill. Cook until the vegetables are tender and the shrimp is opaque, about 12 minutes.
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
Vitamin C (63% daily value), Vitamin A (35% dv), Folate (22% dv)