Shrimp With Lemon En Papillote
This recipe offers a delightful dish featuring succulent shrimp infused with garlic, olive oil, and pimentón, all cooked to perfection in a steam oven. The aromatic blend of seasonings, along with fresh lemon slices, creates a vibrant and flavorful seafood experience that is both easy to prepare and incredibly satisfying. Gather your ingredients and get ready to enjoy a taste of the sea in the comfort of your home.
— Constant Cookbook
Ingredients
- 1 large garlic clove
- Kosher salt, to taste
- 1 1/2 Tbs. olive oil
- 1 tsp. pimentón or smoked paprika
- Freshly ground pepper, to taste
- 1 lb. large shrimp, peeled and deveined, tails intact
- 1/2 lemon, cut into thin slices
Instructions
- Place the garlic on a cutting board and sprinkle with salt. Using the side of a chef’s knife, smash the garlic, then press and drag the side of the knife back and forth over the garlic to create a paste. Place in a bowl and whisk in the olive oil, pimentón and pepper. Add the shrimp and lemon slices and toss to coat evenly.
- Place 2 half-sheets of parchment paper, each 12 by 16 inches, on a work surface. Place half of the shrimp mixture in the center of each sheet.
- Bring the long ends of 1 parchment sheet together in the center and create a 1/2-inch fold. Make several more 1/2-inch folds to form a tight seal, then twist the ends of the packet to close completely. Place the packets on the baking tray of a Cuisinart steam oven.
- Position a rack in the lower rung of the steam oven. Transfer the tray to the oven. Turn the oven to the super-steam setting at 400ºF according to the manufacturer’s instructions. Steam until the shrimp are cooked through, about 10 minutes. Transfer the packets to a platter and carefully open them. Serve the shrimp immediately. Serves 4.
- Williams-Sonoma Kitchen
Yield
Serves 4.
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