Cooking tender shrimp and noodles inside a parchment packet with aromatic coconut, curry and lemongrass creates big flavor without much added fat or salt. When you cut open the paper, the escaping steam releases a wonderful fragrance.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Cut four 16-inch long sheets of parchment paper. Fold each sheet in half and open like a book, then place 2 each on 2 rimmed baking sheets.
- Place the noodles in a large bowl and cover completely with warm water. Let sit for 5 minutes to soften, then drain well. Dry the bowl and return the noodles to it. Add the spinach and carrots and set aside.
- Whisk the coconut milk, curry paste, fish sauce, garlic, lime zest and juice, and brown sugar together in a medium bowl. Transfer 1/4 cup of this marinade to the noodles, season with 1/8 teaspoon salt and toss to coat. Add the shrimp to the remaining marinade and toss to coat.
- Divide the noodles and vegetables among the 4 sheets of parchment, placing on one side of the fold. Drizzle each serving with 2 tablespoons water. Top with the shrimp and drizzle with the remaining marinade. Smash the lemongrass with a mallet or other heavy item; place 2 pieces in each parchment pack.
- Fold over the top half of the parchment, crimping and overlapping small folds along the open edge to seal tightly. Bake until the parchment pack puffs, about 12 minutes; the shrimp should be cooked through.
- Transfer each pack to a plate. Avoiding the hot steam, carefully cut open each pack and discard the lemongrass stalks. Serve with lime wedges.
Nutrition Facts : Calories 270, Fat 8 grams, SaturatedFat 6 grams, Cholesterol 145 milligrams, Sodium 1000 milligrams, Carbohydrate 32 grams, Fiber 4 grams, Protein 19 grams
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