Shrimp en papillote (or shrimp in parchment) is something I like to make year-round, but it’s especially ideal during the summer months. It’s the perfect lazy day dinner that takes only a few minutes to prepare and cook. It’s fresh-tasting, light and since it’s cooked in parchment paper, a cinch to clean. I’d call it a one-pot meal, except there’s no pot involved. So, one en papillote meal…if you will?
Shrimp en Papillote (adapted from Emeril Lagasse)
1 teaspoon olive oil
1-2 handfuls broccoli florets
1-2 handfuls mushrooms, sliced
1 small handful red and/or yellow peppers.
1 small handful green beans
1 small shallot, peeled and sliced
8-10 shrimp, peeled and deveined
1 teaspoon sesame oil
1 tablespoon soy sauce
1/2 teaspoon of ground ginger (optional)
Ground pepper, to taste
Preheat oven to 400 degrees F/204 degrees C.
Brush an 18-inch long sheet of parchment paper with the olive oil.
Working on 1/2 of the parchment paper, layer the broccoli, mushrooms, shallots, peppers, green beans and then the shrimp.
Drizzle with the sesame oil and soy sauce.
Season with the pepper.
Fold the parchment over the contents so that the corners meet. Fold the edges together repeatedly, 4 to 5 times, creasing it at every fold, to make an airtight seal on all sides (watch this video at 2:55 if you need a visual aid).
Place the packet on a sheet pan and into the oven and bake for 12 to 15 minutes, until the packets are puffed and the shrimp is cooked through.
Remove the baking sheet from the oven and open the packets carefully, as there will be a lot of steam escaping.