Shrimp and Veggies en Papillote

  • Difficulty: Basic
  • 25 minutes
  • 4 servings
Shrimp and Veggies en Papillote

Surprise your guests with these flavor-preserving parchment paper pouches. They all have shrimp in them, but each one flavors it in a different way. Asparagus, tomatoes and other vegetable goodies, paired with citrus slices and olive oil. So, do you have 25 minutes?

Ingredients

3 asparagus stalks (cut into 3-inch pieces)
12 ounces of shrimp
4 cherry tomatoes, halved
1 tablespoon olive oil
pepper
3 ounces of green beans
½ lemon, sliced
1 ounce spinach
3 lime slices
1 orange slice, halved
⅓ zucchini, sliced
½ carrot, sliced
2 ounces of broccoli florets
salt
fresh parsley, chopped (for garnishing)

Steps

For the asparagus en papillote:
  1. Lay a parchment paper sheet on the work surface. Add the asparagus, 4 ounces of shrimp, and the cherry tomatoes.
  2. Drizzle with 1/2 tablespoon of olive oil and season with pepper. Fold the sheet into a pouch and seal it with kitchen cord. Set aside.
For the green beans en papillote:
  1. Lay another parchment paper sheet on the work surface. Add the green beans, 4 ounces of shrimp, and the lemon slices.
  2. Fold the sheet into a pouch and seal it with kitchen cord. Set aside.
For the spinach en papillote:
  1. Lay a 3rd parchment paper sheet on the work surface. Add the spinach, orange and lime slices, and 4 ounces of shrimp.
  2. Fold the sheet into a pouch and seal it with kitchen cord. Set aside.
For the zucchini and broccoli en papillote:
  1. Lay one more parchment paper sheet on the work surface. Add the zucchini slices so that they partially overlap each other.
  2. Keep adding the remaining shrimp, the sliced carrot, and broccoli. Drizzle with the remaining olive oil.
  3. Season with salt and pepper and fold the sheet into a pouch, then seal it with kitchen cord.
Cooking and serving:
  1. Transfer the pouches to a baking tray. Bake for 12 minutes at 350⁰F/175⁰C.
  2. Unwrap the pouches and serve them warm, garnished with fresh parsley.

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