Asian Shrimp Packets Food

FOIL PACK SHRIMP BUNDLES

Steps:

• Heat grill to medium-high heat.
• Place beans in large microwaveable bowl. Add water. Microwave on HIGH 5 min., stirring after 3 min.; drain. Return beans to bowl. Add rice, cheese and tomatoes; mix lightly.
• Whisk dressing, lemon zest, juice and mustard until blended. Reserve 2 Tbsp. dressing mixture. Add remaining to bean mixture; mix lightly. Spoon onto 6 large sheets heavy-duty foil with sides slightly rolled up; top with shrimp and reserved dressing. Fold foil to make 6 packets.
• Grill 10 to 12 min. or until shrimp turn pink and rice mixture is heated through. Cut slits in foil to release steam before opening packets.

SHRIMP AND VEGGIE PACKETS

Steps:

• Preheat the oven to 400 degrees F. Lay out 4 pieces of parchment paper, 16 inches long and the width of your roll.
• Toss the peppers, celery, leek and shallot with 1 tablespoon of the oil, 1/4 teaspoon salt, and pepper to taste. Divide evenly and place on one half of each parchment piece.
• Toss the shrimp with the remaining tablespoon oil, the thyme, herbs de Provence and salt to taste. Divide evenly and put on top of the vegetables on the parchment. Put a lemon round on each and drizzle each with 1 teaspoon of wine or water.
• Fold the parchment paper over the ingredients, crimping and folding to seal, making parchment packages. Arrange the packages on a baking pan and bake until the shrimp are cooked through, 10 to 15 minutes. Cut a slit in each packet to release the steam, then open the packets. Drizzle each with olive oil and sprinkle with parsley.
• Serve immediately.

GARLIC CHILI SHRIMP

Steps:

• Mince 5 cloves of garlic.
• Cut 3 sticks of green onion.
• Pour ½ tablespoon of vegetable oil into a non-stick pan and turn on medium to high fire. Then, add minced garlic and stir fry for a minute.
• Next, add the washed whole raw shrimp and stir fry a little bit.
• After that, add 1 tablespoon of chili garlic sauce, ½ tablespoon of soy sauce, ½ tablespoon of brown sugar and 1 tablespoon of water and stir fry a few minutes.
• Until the shrimp cooks. It turns orange red. (Around 3-5 minutes and don't over cook them because the texture of shrimp will change.)
• When the shrimp is cooked, add the chopped green onion, mix it and ready to serve.

SESAME SHRIMP

Steps:

• Add the water, soy sauce, rice vinegar, brown sugar, cornstarch, garlic powder, sesame oil and red pepper flakes to a bowl. Whisk well to combine and set aside.
• Heat a large nonstick skillet over medium high heat. Add the butter and let melt. Add the shrimp and season with salt and pepper. Cook until they just turn pink, about 3-4 minutes. Transfer to a plate or bowl.
• Increase the heat to high. Give the reserved sauce a good whisk and add to the skillet. Let simmer until thickened, about 3 - 4 minutes.
• Turn the heat down to medium. Add the shrimp and toss to coat. Let cook for 30 seconds. Garnish with sesame seeds.

SESAME SHRIMP AND GREENS WITH RICE

Steps:

• Whisk soy sauce, honey, sesame oil, ginger, rice vinegar, pepper flakes and garlic in a large bowl. Add shrimp and toss to coat. Refrigerate for 20 to 30 minutes. Remove shrimp from marinade and reserve marinade.
• Preheat a grill to medium-high heat.
• Prepare 4 large sheets of aluminum foil. Spray each with nonstick cooking spray. Scoop 1/2 cup rice into the center of each sheet. Top each with 1 cup spinach, 1/4 cup zucchini and 1/4 cup snap peas. Divide shrimp evenly among the packets. Spoon remaining marinade over each packet. Fold each packet to close (not too tight), leaving the seam side up.
• Place packets, seam-side up, on the grill. Cook until shrimp is cooked through, 12 to 15 minutes. Remove and open packets carefully.

ASIAN SHRIMP PACKETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Cut four 12x15-inch sheets of parchment paper. Fold each in half widthwise and reopen.
• Mix rice, red bell pepper, chicken broth, orange juice, orange zest, salt, and pepper together in a bowl.
• Spoon 3/4 cup of the rice mixture onto 1 side of each parchment rectangle, near the crease. Pile shrimp evenly over rice mixture. Drizzle 1 teaspoon peanut oil over each pile of shrimp; lay 1 lime slice on top.
• Fold empty half of parchment over shrimp filling and crimp edges together with overlapping folds to seal. Arrange packets close together on a sheet pan.
• Roast on the center rack of the preheated oven until shrimp are tender and opaque, 15 to 17 minutes. Unfold 1 edge of the parchment, being careful to avoid steam, and look inside to check doneness.
• Open packets carefully, being careful to avoid steam. Slide shrimp and rice mixture into bowls. Garnish with peanuts and cilantro.

GARLIC-SAUTéED SHRIMP

Steps:

• Rinse shrimp and pat dry. Gently separate bodies from heads. Peel all but the tail (keeping the heads and shells) and devein; set aside.
• Combine wine, broth, bay leaves, the shrimp shells and heads (if using) in a large skillet. Bring to a boil over medium-high heat. Reduce heat to maintain a simmer, cover and cook for 5 minutes. Uncover and cook at a lively simmer until reduced to about 1/2 cup liquid, 3 to 5 minutes more. Strain the stock into a bowl and discard the solids. Wipe out the pan.
• Heat butter and oil in the pan over medium-low heat. Add garlic and cook, stirring, until softened but not browned, 1 to 2 minutes. Add crushed red pepper, salt and the shrimp stock. Increase heat to medium-high and cook until reduced by half, about 3 minutes.
• Arrange the reserved shrimp in the pan in a single layer. Cook until pink and curled, 1 to 2 minutes per side. Add lemon juice and parsley and toss gently to combine. Transfer the shrimp to a warm platter or bowl. Serve with lemon wedges and more parsley, if desired.

LEMON GARLIC HERB SHRIMP PACKETS

Steps:

• Preheat oven to 425F.
• Place shrimp in a large ziploc bag; add oil, garlic, lemon, mustard, parsley and basil. Add tomatoes, seal the bag, and shake it up. Let rest for about 10 to 12 minutes.
• Tear off four 16-inch sheets of parchment paper and place over rimmed baking sheet, one parchment paper at a time.
• Using a slotted spoon, arrange 1/4 of the shrimp mixture in the middle of the parchment paper.
• Top with a tablespoon of the marinade that's inside the ziploc bag and couple pats of butter.
• Seal the packet by folding over one end to meet the corners of the other; continue to tightly fold the open edge of the paper so to form a seal.
• Repeat to make the remaining 3 packets and arrange the packets on a rimmed baking sheet.
• Bake for 20 minutes.
• Remove from oven and let rest 5 minutes before opening the packets. Be careful of the hot steam!
• Serve over rice, pasta, or as is.

PINEAPPLE TERIYAKI SHRIMP FOIL PACKETS

Steps:

• Preheat grill to medium high heat (425°F). Prepare 4 sheets (12 x 18 inch) of heavy-duty foil and spray with cooking spray.
• In a large bowl, combine the pineapple, red and green peppers, sugar snap peas, garlic, ginger and 1 cup teriyaki sauce. Toss to coat evenly.
• On each foil sheet divide evenly (in order) rice, vegetable mixture and shrimp.
• Drizzle with olive oil, season with salt and pepper, and finally drizzle with the remaining ½ cup teriyaki sauce.
• Seal each foil packet well and place on hot grill shrimp side down.
• Cook 5 minutes, flip over and cook rice side down for an additional 4 minutes.
• Remove from grill and allow to rest for 2-3 minutes before serving. Carefully fold back foil and garnish with green onions and sesame seeds.
• Drizzle with additional teriyaki sauce if desired.

FOIL-PACK SHRIMP RAMEN RECIPE

Steps:

• Heat oven to 350°F.
• Break block of Noodles in half. Place each half on separate large sheet of heavy-duty foil sprayed with cooking spray. (Discard Seasoning Packet or reserve for another use.) Bring up all sides of each foil sheet, leaving opening at top; place on rimmed baking sheet.
• Mix dressing and broth until blended; pour over noodles. Top with shrimp and vegetables. Fold ends of foil together to seal top of each packet, leaving room for heat circulation inside.
• Bake 22 to 26 min. or until noodles are tender and shrimp turn pink. Cut slits in foil to release steam before carefully opening packets. Stir ingredients in packets until blended; sprinkle with nuts.

ASIAN NOODLES WITH SHRIMP

Steps:

• Bring water, coconut milk, carrots, and onion to a boil in a medium skillet.
• Add shrimp, noodles, and snow peas; bring to a simmer.
• Stir to break up the noodles and simmer 2-3 minutes or until the shrimp are cooked.
• Remove from heat; stir in one packet of ramen seasoning, cilantro, and lime juice.
• Serve hot.