Dorie Greenspan's Seafood and Summer Corn Packet Ragout 4.000

Deb Lindsey for The Washington Post

Everyday Dorie Aug 19, 2016

You can cook just about anything in a parchment paper packet, but fish and seafood take to the technique particularly well; they’re natural steamers.

The author likes to bring the packets to the table sealed, so diners can open their own and experience that first aromatic whoosh of steam. Aluminum foil can be used instead of the paper.

Make Ahead: The packets can be assembled and refrigerated up to 6 hours in advance. Set them on the counter to return to room temperature while the oven preheats. If the packets are still cold, they might need to cook for another minute or two – open one packet, peek inside to check the seafood's doneness, and decide.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 8 teaspoons olive oil, plus more for greasing
  • Kernels from 2 ears fresh corn (about 1 1/2 cups)
  • 24 cherry tomatoes
  • 4 slices sweet or red onion, rinsed in cold water, patted dry and coarsely chopped
  • 8 to 12 thin slices jalapeño pepper
  • 8 thin slices garlic
  • Hot sauce, preferably Cholula Green Pepper Sauce
  • Fine sea salt
  • Freshly ground black pepper
  • 1 lemon or lime, cut in half
  • 2 teaspoons unsalted butter, cut into 4 pieces
  • 8 to 16 sprigs fresh herbs, such as basil, thyme, rosemary or mint, or a combination, plus chopped fresh herbs, for serving
  • 24 mussels, scrubbed and sticky membranes removed ("debearded"), as needed
  • 12 to 24 (depending on size) peeled, deveined shrimp
  • 8 sea scallops, patted dry

Directions

Position racks in the upper and lower thirds of the oven; preheat to 450 degrees. Have two rimmed baking sheets at hand. Cut 4 pieces of parchment paper, each about 15 inches square, large enough for you to lay out the ingredients and have room to lift up the corners and tie each packet with kitchen twine. (You may need to use 2 pieces of parchment paper per packet, laid like a cross.) Use a little of the oil to lightly grease the top sides of each piece of parchment.

Combine the corn, tomatoes, onion, jalapeño (to taste) and garlic in a mixing bowl. Add 4 teaspoons of the oil and as much hot sauce as you’d like. Season lightly with salt and pepper and add a squirt or two of lemon or lime juice; stir to incorporate.

Divide the corn mixture evenly among the pieces of parchment, spooning the mix at the center of each one. Place a piece of the butter atop each portion, along with a sprig or two of herbs.

Mix the seafood together in the same mixing bowl you just used; add the remaining 4 teaspoons of oil, season lightly with salt and pepper and add more lemon or lime juice (to taste). Arrange the seafood on top of the corn, and top with another herb sprig or two.

Seal the packets by lifting the corners up toward the center and squeezing the packets at the neck to make a kind of hobo sack. Secure each one at the neck with kitchen twine, making sure the sacks are airtight and that there's puff space between the seafood and the top of its sack. Put two packets on each baking sheet, spacing the packets well apart. Roast (upper and lower racks) for about 8 minutes, rotating the baking sheets top to bottom and front to back halfway through. The mussels should have opened and the scallops and shrimp should be opaque, tender and almost cooked through.

You can transfer the packets to wide, shallow soup bowls and have each diner open them at the table, or you can transfer the ragout to bowls in the kitchen. Pass or sprinkle freshly chopped herbs to top the seafood. Serve right away.

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Recipe Source

From cookbook author Dorie Greenspan.

Tested by Richard Kerr.

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