Thai-Style Shrimp En Papillote Recipe

ingredients

1 teaspoon minced fresh ginger
1/2 teaspoon minced garlic
1 teaspoon vegetable oil
1/4 teaspoon ground coriander
1/8 teaspoon cumin
1/8 teaspoon crushed red pepper flakes
1/4 cup coconut milk (not reduced-fat)
1 teaspoon granulated sugar
3/4 teaspoon fish sauce
1/4 teaspoon salt
1/2 lime, zest and juice only
4 sheets parchment paper (8 inches by 12 inches)
1 pound large raw shrimp, peeled and deveined, tails removed (21- to 24-count sized
4 large basil leaves, thinly sliced
1 tablespoon thinly sliced green onion
cooked jasmine rice

directions

For Sauce: In small bowl, stir together ginger, garlic, oil, coriander, cumin and pepper flakes. Microwave on high (no need to cover) for 1 minute, stirring halfway through.

Add coconut milk, sugar, fish sauce, salt, lime zest and lime juice. Return to microwave. Cook on high for 1 minute. Remove from oven. Stir. Set aside to cool slightly.

For Paper: Fold parchment paper in half so it measures 6 by 8 inches. Cut each into large heart, just like you did in grade school for Valentine's Day.

To Assemble: Toss shrimp with cooled sauce, basil and green onions. Open paper hearts. Divide shrimp evenly onto one side of parchment. Starting at top of heart, fold edge over, crimping edge every inch or so, until parchment heart is completely closed.

Place parchment packets around edge of a large plate (or just on glass microwave tray), leaving center of plate open. Microwave on high for 5 to 6 minutes (depending on power of microwave oven). Remove from oven. Let rest for 5 minutes to finish cooking.

Serve each packet with scoop of jasmine rice.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

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