Best Shrimp Cooked In Paper Recipes

FISH EN PAPILLOTE

Steps:

• Place a rack in the center of your oven and preheat the oven to 425 degrees F.
• In a small bowl, add the Land O Lakes® Butter with Canola Oil, garlic, parsley, shallot, 1/2 teaspoon salt, and pepper. Zest the lemon right into the bowl (reserve the whole lemon). With a fork, mash the butter with canola oil to smoothly combine all of the ingredients. Cut the whole lemon into thin slices (you will need 8 slices total for the recipe).
• Assemble the Packets: Tear off 4 squares of parchment that are at least 12 inches on each side. Lay the sheet flat on a work surface. Place 1 cup of salad greens in the center of a sheet, leaving space at the top and bottom. On top of the greens, place 1 fish fillet so that it runs vertically top to bottom. Lightly sprinkle the fish with salt. With the back of a small spoon, spread one-quarter of the butter mixture on top of the fish. Lay 2 slices of lemon on top of the butter mixture and scatter 6 tomato halves around the fish.
• Fold the Parchment Packets: Lift the right and left sides of the paper up and towards the center, directly above the fish. Touch the two sides together and tightly roll them, folding as you go, until you reach the fish. Now, roll and crimp the top and bottom ends, rolling them towards the counter, away from the center of the fish. When you reach the end, tuck the end underneath the fish. Place the packet on a rimmed baking sheet, using the weight of the fish to hold the ends in place (you don't want the packet to come unsealed as it bakes). Repeat with remaining three packets. Reserve any remaining lemon slices for serving.
• Place in the oven and bake for 12 to 15 minutes, until the fish is fully cooked through and flakes easily with a fork. Serve warm with reserved lemon slices and additional fresh parsley as desired.

LEMON GARLIC HERB SHRIMP PACKETS

Steps:

• 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.

SHRIMP AND VEGGIE PACKETS

Steps:

• Preheat the oven to 400 degrees F. Lay out 4 pieces of parchment paper, 16 inches long and the width of your roll.
• Toss the peppers, celery, leek and shallot with 1 tablespoon of the oil, 1/4 teaspoon salt, and pepper to taste. Divide evenly and place on one half of each parchment piece.
• Toss the shrimp with the remaining tablespoon oil, the thyme, herbs de Provence and salt to taste. Divide evenly and put on top of the vegetables on the parchment. Put a lemon round on each and drizzle each with 1 teaspoon of wine or water.
• Fold the parchment paper over the ingredients, crimping and folding to seal, making parchment packages. Arrange the packages on a baking pan and bake until the shrimp are cooked through, 10 to 15 minutes. Cut a slit in each packet to release the steam, then open the packets. Drizzle each with olive oil and sprinkle with parsley.
• Serve immediately.

LEMON-HERB SHRIMP PACKETS

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!

CRAB-AND-SHRIMP SPRING ROLLS IN RICE PAPER

Steps:

• To make the spring rolls, blanch the snow peas in boiling water for 1 minute. Drain and refresh under cold running water. Drain well and cut into fine julienne strips.
• Blanch the carrot in boiling water for 15 seconds, drain and refresh under cold running water.
• Place the snow peas, carrots, shrimp, crab meat, rice, jalapeno, garlic and ginger in a large bowl and toss. Add the lemon zest and juice and salt and toss to combine.
• Lay a large, clean cotton cloth or apron on a work surface. You will need 16 sheets of rice paper; discard any sheets that are cracked or have holes. Dip 1 sheet of rice paper in a bowl of warm water until it is pliable, about 15 seconds. Place on the cloth. Repeat with 3 more sheets of rice paper.
• Start with the first sheet of soaked rice paper and place 1/4 cup of the filling in a mound in the center. Fold the sides over the filling, then the ends, making a square package. Place the spring roll on a platter or in a shallow baking dish. Repeat until the filling is used. Cover with a damp cloth until ready to serve.
• To make the sauce, combine the sugar, nuoc mam, vinegar and water in a small saucepan. Place over medium heat and stir just until the sugar dissolves. Pour into a bowl and set aside at room temperature. (The rolls and sauce can be made several hours ahead.)
• To serve, spoon enough sauce onto 8 salad plates to cover just the bottom of the plate. Place 2 spring rolls in the center of each plate, turning them once in the sauce. Surround with the mesclun and then the mint leaves. Serve.

SHRIMP COOKED IN PAPER

Steps:

• Preheat oven to 350°F. Peel and core 2 apples. Wrap each in a sheet of aluminum foil and bake 35 minutes on a cookie sheet. Core third apple and cut into 8 slices. In a nonstick pan, sauté slices in butter, 3 minutes per side. Remove pan from heat. Cut each parchment sheet into a heart, keeping shapes as large as possible (18-inch width). Brush one side of each heart with egg white. Unwrap baked apples, place in bowl and mash with a fork. Heat oven to 400°F. Spoon 1/2 cup mashed apples into a rectangle in the center of one half of each heart. Position 4 apple slices alternating with 4 shrimp atop mashed apples. Season with salt and pepper. Layer 2 Gruyère slices on each arrangement. Fold heart, crimp edges to seal and bake 6 to 8 minutes on a cookie sheet. Transfer to plates and open right before serving.