Shrimp En Papillote Recipes

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.

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.

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.

Steps:

• Preheat oven to 375 degrees F.
• In a bowl, mix together the onion, zucchini, carrot and garlic. Adds the oil, season with salt and pepper, to taste, and toss to combine. Put each fish fillet in a large square of parchment paper and season with salt and pepper, to taste. Arrange the vegetables on top, dividing evenly. Top the vegetables with 2 lemon slices, 2 sprigs thyme, a pat of butter and 1 tablespoon white wine, layering in order. Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Make sure you press as you crimp and fold to seal the packets well, otherwise the steam will escape. Arrange the packets on a baking sheet. Bake until the fish is cooked through, about 12 minutes, depending on the thickness of the fish. To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don't leave the juices behind.