Best Shrimp En Papillote Recipes

SHRIMP EN PAPILLOTE WITH COUSCOUS

Steps:

• Preheat the oven to 375 degrees F.
• In a medium bowl, whisk together the wine, grapeseed oil, lemon juice, parsley, garlic, cilantro, cheese and curry. Add the cooked couscous and toss well.
• Fold and crease the parchment in half and lay the folded sheets on a flat surface. Open and divide the couscous into center of each paper, leaving 3-inch edge clean and free of couscous. Portion the raw shrimp* over the couscous, making sure that the shrimp is not stacked on top of each other, because this would prevent even cooking. In separate bowl, whisk together the ginger, grapeseed oil, lemon juice, thyme and parsley. Drizzle the sauce over the shrimp.
• To seal the paper, crimp the edges, in circular motion, folding each flap over half of previous fold until completely sealed. Repeat this process with each papillote. Arrange the packets on a cookie sheet and bake for 14 to 16 minutes. Remove the pan from the oven and allow to rest for 2 to 3 minutes. Once rested, carefully remove the packets from the pan, put on serving plates and "open" the papillote with knife or scissors.

YUM YUM SWEET AND SOUR SHRIMP EN PAPILLOTE (IN PARCHMENT)

Steps:

• Preheat oven to 200ºC (400ºF).
• Drain pineapple, reserving juice; set pineapple aside.
• In a medium bowl combine the pineapple juice, honey, lemon juice, soy sauce, vinegar, ketchup, cornstarch, and ginger; stir well.
• Slice mushrooms and onions.
• Cut 6 15-inch squares of parchment paper. Fold each square in half; open each, and divide pineapple chunks and shrimp evenly among squares, placing near the fold.
• Top the shrimp with 1/3 cup mushrooms and about 1 tablespoon of green onion.
• Drizzle 4 tablespoons pineapple juice mixture over each serving.
• Fold paper, and seal edges with narrow folds; place the packets on baking sheets.
• Bake for 15 minutes or until the packages are puffed and lightly browned. Serve in the packages.