Best Shrimp En Papillote Recipes

SHRIMP EN PAPILLOTE

Steps:

• Heat oven to 400ºF.
• Combine shrimp, zucchini and peppers in medium bowl. Add dressing; mix lightly.
• Cover rimmed baking sheet with parchment. Spoon shrimp mixture onto half the parchment-covered sheet. Fold parchment in half; crimp edges to seal
• Bake 18 to 20 min. or until shrimp turn pink. Carefully open parchment packet. Top shrimp mixture with cheese and parsley.
• Serve with the bread.

FISH EN PAPILLOTE, MEDITERRNANEAN-STYLE

Steps:

• Heat the oven to 425 degrees F.
• Season the fish with kosher salt and pepper on both sides.
• Prepare the sauce. Place the olive oil, lemon juice, shallots, garlic and spices in a small mixing bowl or measuring cup and whisk to combine.
• Prepare 4 large pieces of parchment paper (about 12 inches or so on each side). Fold the parchment pieces down the middle to mark two halves.
• Assemble the pouches. Place each fish fillet on the bottom half of a parchment piece. Spoon 2 tablespoons of the prepared sauce over the fish. Add 1 lemon slice, 1 tomato slice, and 1 bell pepper slice on top.
• Fold the top half of the parchment paper over the fish and veggies and go around to fold and secure each piece of parchment around the fish and veggies creating a well-wrapped pouch.
• Place the fish pouches on a large baking sheet. Bake on the middle rack of your heated oven for 12 to 15 minutes or until the fish is fully cooked and flakes easily.
• To serve, leave the fish and veggies in their own closed parchment pouches and transfer each pouch to a serving plate.

SHRIMP POCKETS

Steps:

• Preheat oven to 400 degrees. Lay out 4 pieces of aluminum foil. Brush a light coat of canola oil on the rectangle piece.
• Then take and divide the broccoli, carrots, shrimp and a slice of onion. **please note if you want, you can use baby carrots, if you do use baby carrots, I would microwave steam them for a couple of minutes.
• Drizzle each pouch with olive oil, soy sauce, and sesame oil. Then salt and pepper to taste.
• Then fold over the fold edges to seal them. Place on cookie sheet and bake for 15 minutes.

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.