Shrimps And Cherry Tomatoes En Papillotte Recipes
ROASTED SHRIMP WITH CHERRY TOMATOES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Put the shrimp, cherry tomatoes and garlic on a baking sheet, then drizzle with olive oil and toss. Season with salt and pepper.
- Roast until the shrimp are opaque and the tomatoes begin to burst, 10 to 12 minutes. Finish with a squeeze of the lemon half.
SHRIMPS AND CHERRY TOMATOES EN PAPILLOTTE
I'm doing a clean-up in all my magazines and I'm posting some recipes for safe-keeping. This one is from Coup de Pouce.
Provided by Boomette
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Set the barbecue to medium-high heat. Cut 4 pieces of foil paper of 32 inch x 12 inch. Fold each piece in 2 in a way to obtain 4 rectangles of 16 inch x 12 inch. Generously, put oil on the foil or spray with Pam.
- In a large bowl, mix half oil, salt and pepper. Add cherry tomatoes and olives and stir. Distribute this mixture on the rectangles of foil paper, leaving each half of rectangle empty. In the same bowl, mix garlic, lemon zest and remaining oil, salt and pepper. Add shrimps and stir to coat well. Distributes the shrimps on the tomatoes. Fold the foil paper on the shrimps in a way to form a papillotte and seal hermeticaly.
- Put the papillottes on the grill of the barbecue and cook 12 to 15 minutes or until shrimps are pink. Slowly open the papillottes and pour in plates. Sprinkle each serving with parsley.
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