Best Lemon Herb Shrimp Packets Recipes

LEMON-HERB SHRIMP PACKETS

Lemon-Herb Shrimp Packets image

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 15

Ingredients

3 tablespoons extra-virgin olive oil
2 cloves garlic (1 minced)
Grated zest and juice of 1 lemon
2 to 3 anchovies, rinsed and minced (about 1 tablespoon)
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 teaspoon paprika
Kosher salt
2 pounds extra-large shrimp, peeled and deveined, tails intact
1 pint grape tomatoes, halved
4 scallions, sliced
1 red jalapeno pepper, seeded and chopped
1/2 cup bottled clam juice
2 tablespoons unsalted butter
1 baguette, thinly sliced

Steps:

Preheat the oven to 425 degrees F. Whisk the olive oil, minced garlic, lemon zest and juice, anchovies, basil, parsley, paprika and 1 teaspoon salt in a large bowl. Add the shrimp, tomatoes, scallions and jalapeno; toss.
Tear off eight 16-inch sheets of parchment paper. Make the packets (see photo gallery), using a double layer of parchment for each packet: Arrange about one-quarter of the shrimp mixture on a double layer, using a slotted spoon. Top with 2 tablespoons clam juice, 1/2 tablespoon butter and one-quarter of the liquid from the bowl. Seal as directed. Repeat to make 3 more packets; divide between 2 baking sheets.
Transfer to the oven and bake until the parchment puffs and the shrimp are just cooked through, about 20 minutes. Let rest 5 minutes before opening.
Meanwhile, toast the baguette slices in a grill pan until marked; rub with the remaining garlic clove. Carefully open the packets and serve with the grilled bread. Photograph by David Malosh
Be careful when opening parchment packets - the steam is hot!

Nutrition Facts : Calories 376, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 200 milligrams, Sodium 935 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 29 grams, Sugar 4 grams

LEMON GARLIC HERB SHRIMP IN PACKETS RECIPE

Lemon Garlic Herb Shrimp in Packets Recipe image

Provided by charlotteh371

Number Of Ingredients 11

Ingredients

2 pounds large raw shrimp peeled and deveined
1/4 cup extra virgin olive oil
4 cloves garlic minced
1 whole lemon juice and zest
1 tablespoon dijon mustard
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh basil
1 pint cherry tomatoes halved
2 tablespoons unsalted butter cut into pats
Reynolds Wrap Parchment Paper for packets
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Steps:

Instructions Preheat oven to 425F. Place shrimp in a large ziploc bag; add oil, garlic, lemon, mustard, parsley and basil. Add tomatoes, seal the bag, and shake it up. Let rest for about 10 to 12 minutes. Tear off four 16-inch sheets of parchment paper and place over rimmed baking sheet, one parchment paper at a time. Using a slotted spoon, arrange 1/4 of the shrimp mixture in the middle of the parchment paper. Top with a tablespoon of the marinade that's inside the ziploc bag and couple pats of butter. Seal the packet by folding over one end to meet the corners of the other; continue to tightly fold the open edge of the paper so to form a seal. Repeat to make the remaining 3 packets and arrange the packets on a rimmed baking sheet. Bake for 20 minutes. Remove from oven and let rest 5 minutes before opening the packets. Be careful of the hot steam! Serve over rice, pasta, or as is. Recipe Notes LEMON GARLIC HERB SHRIMP FOIL PACKETS ON THE GRILL Preheat an outdoor grill to medium-high heat. Fold the sides of the foil over the shrimp mixture, covering completely; seal the packets closed. Transfer the foil packets to the grill, cover grill and cook for 10-12 minutes, or until shrimp are opaque.