Shrimp Cooked In Paper Food

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.

SIMPLE GARLIC SHRIMP

Steps:

• Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.
• Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.
• Stir in garlic and red pepper flakes; cook and stir 1 minute. Stir in lemon juice, caper brine, 1 1/2 teaspoon cold butter, and half the parsley.
• Cook until butter has melted, about 1 minute, then turn heat to low and stir in 1 1/2 tablespoon cold butter. Cook and stir until all butter has melted to form a thick sauce and shrimp are pink and opaque, about 2 to 3 minutes.
• Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water 1 teaspoon at a time if too thick, about 2 minutes. Season with salt to taste.
• Serve shrimp topped with the pan sauce. Garnish with remaining flat-leaf parsley.

SHRIMP COOKED IN PAPER

Steps:

• Preheat oven to 350°F. Peel and core 2 apples. Wrap each in a sheet of aluminum foil and bake 35 minutes on a cookie sheet. Core third apple and cut into 8 slices. In a nonstick pan, sauté slices in butter, 3 minutes per side. Remove pan from heat. Cut each parchment sheet into a heart, keeping shapes as large as possible (18-inch width). Brush one side of each heart with egg white. Unwrap baked apples, place in bowl and mash with a fork. Heat oven to 400°F. Spoon 1/2 cup mashed apples into a rectangle in the center of one half of each heart. Position 4 apple slices alternating with 4 shrimp atop mashed apples. Season with salt and pepper. Layer 2 Gruyère slices on each arrangement. Fold heart, crimp edges to seal and bake 6 to 8 minutes on a cookie sheet. Transfer to plates and open right before serving.

SMOKED SHRIMP WITH CHILE-LIME DIPPING SAUCE

Steps:

• In a large bowl, mix the shrimp with the salt and pepper, coating them evenly. Cover and refrigerate for 3 hours.
• Meanwhile, start the sauce: In a blender, combine the chiles, garlic, lime juice, and salt and blend until the bits are the size of a match head. Transfer to a small bowl, cover, and keep at room temperature.
• Heat a smoker to 225°F. Rinse the seasoning off the shrimp and pat dry with paper towels. Place the shrimp in the smoker and smoke until they turn dark coral, 20 to 25 minutes.
• While the shrimp are smoking, stir the sugar and fish sauce into the sauce, then taste and adjust the seasoning with more fish sauce if needed. Aim for sour and hot first, then salty and just a tad bit of sweetness. Stir in the cilantro.
• Serve the shrimp with the sauce.

BAKED SHRIMP IN FOIL

Steps:

• 1. Let the stick of butter soften in a bowl until it is VERY soft.
• 2. Coarsely chop the parsley and cut into the soft butter.
• 3. Add garlic, onion, hot sauce, pepper, salt and blend until the parsley seems well incorporated.
• 4. Juice ONE lemon and cut the other two into slices. Add lemon juice to the mixture and blend.
• 5. Add red pepper flakes to your taste.
• 6. Rinse shrimp thoroughly and leave the shells ON. Add them to the bowl and mix them in until they are evenly coated with the mixture.
• 7. Put shrimp mix into the oven bag along with the lemon slices.
• 8. If making a foil packet from sheet foil, be sure to make the foil a double layer. Seal packet of foil bag TIGHTLY and place in the refrigerator a few hours until you are ready to bake. If you are making your own packet, make it large enough to keep the shrimp in no more than two layers inside the packet.
• 9. Preheat oven to 450 degrees. Place foil bag into a cookie sheet with edges to catch any leaks.
• 10. Bake for 15 minutes, remove from oven, give the foil bag a shake to redistribute the shrimp, flip over and return to the oven for another 15 minutes.
• 11. After this 30 minutes of baking, remove the foil bag and give it a look. The shrimp should be nice and pink. If not, bake another 10 minutes and check again.
• 12. Cut open the bag with a knife and dump into a bowl to serve.
• 13. Add a nice salad and enjoy!
• 14. We make two pounds to have some leftover shrimp to make into our Low-Carb Aioli Shrimp Salad the next day!

PESTO SHRIMP WITH COUSCOUS WITH PARCHMENT PAPER

Steps:

• Preheat oven to 425 degrees.
• Put couscous into medium sized bowl, pour broth over, cover and let stand for 5 minutes.
• Fold two 15 inch square pieces of parchment paper in half; cut into heart shapes.
• Add bell pepper, onion, oil, salt, and black pepper to couscous mixture; mix well.
• Unfold the parchment paper and place couscous mixture on one side of each sheet next to the fold.
• Arrange shrimp in a single layer over couscous mixture; top with pesto.
• Fold and tightly seal the edges with narrow folds.
• Place packets on a baking sheet with edges (just in case something leaks) and bake 14 minutes.
• Remove packets from oven and transfer to individual serving plates.
• Cut open packets and serve.

FINGER-LICKIN'-GOOD SHRIMP

Steps:

• Cut a small slit on the back of each shrimp, not cutting all the way through. In a large resealable plastic bag, combine the salad dressing and orange juice; add shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. , Meanwhile, in a large skillet, cook bacon over medium heat until cooked but not crisp. Drain on paper towels., Drain and discard marinade. Place a piece of cheese in the slit of each shrimp. Wrap bacon around shrimp; secure ends with toothpicks. , Moisten a paper towel with cooking oil. Using long-handled tongs, lightly coat the grill rack. Prepare grill for indirect heat with a drip pan. , Place shrimp over drip pan and grill, covered, over indirect medium heat or broil 4 in. from the heat for 3 minutes on each side or until shrimp turn pink.