The moist heat that's generated inside a parchment package is perfect for cooking shrimp, keeping them tender and flavorful. Use the herb mixture you like best, or just use lemon slices. This recipe can be cut in half easily.
Servings: 6 - 8
- Canola oil, for greasing the parchment paper
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon olive oil
- 2 teaspoons finely minced green scallion tops
- 1 1/2 teaspoons finely minced garlic (preferably run through a garlic press)
- 1/2 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried dill
- 1/4 teaspoon sugar
- 2 pounds medium (40 count) or large (24 count) shrimp, peeled and deveined
Preheat the oven to 400 degrees. Have ready 6 to 8 pieces of 12- by 16-inch parchment paper. Fold each piece in half and cut out half a heart shape so that when the paper is unfolded, you've created a heart. Lightly grease one side of the parchment.
Combine the juice, olive oil, scallion tops, garlic, salt, pepper, cumin, basil, dill and sugar in a wide, shallow dish. Add the shrimp and toss to coat evenly.
Divide the shrimp among the parchment hearts, mounding them on half of each heart. Fold the other half of the heart over the shrimp; then, beginning at the top or the bottom, seal the packets by making small overlapping folds, each about inch long, following the curve of the heart. Bake the packets for 8 to 10 minutes, until they are puffy and lightly browned. Transfer to individual plates; open packets at the table. Serve immediately.
Adapted from "The Big Book of Fish & Shellfish," by Fred Thompson (Chronicle, 2006).
Tested by Bonnie S. Benwick.
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