Lemon-Herb Shrimp Packets

By á-7198

Recipe courtesy of Food Network Kitchen

Yield:4 servings

Parchment paper is needed, but tinfoil can be used for packets. The bread is for dipping into the sauce.

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 cloves garlic (1 minced)
• Grated zest and juice of 1 lemon
• 2 to 3 anchovies, rinsed and minced (about 1 tablespoon)
• 3 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh parsley
• 1 teaspoon paprika
• Kosher salt
• 2 pounds extra-large shrimp, peeled and deveined, tails intact
• 1 pint grape tomatoes, halved
• 4 scallions, sliced
• 1 red jalapeno pepper, seeded and chopped
• 1/2 cup bottled clam juice
• 2 tablespoons unsalted butter
• 1 baguette, thinly sliced

Details

Adapted from google.com

Preparation

Step 1

Preheat the oven to 425 degrees F. Whisk the olive oil, minced garlic, lemon zest and juice, anchovies, basil, parsley, paprika and 1 teaspoon salt in a large bowl. Add the shrimp, tomatoes, scallions and jalapeno; toss.

Tear off eight 16-inch sheets of parchment paper. Make the packets using a double layer of parchment for each packet: Arrange about one-quarter of the shrimp mixture on a double layer, using a slotted spoon. Top with 2 tablespoons clam juice, 1/2 tablespoon butter and one-quarter of the liquid from the bowl. Seal as directed. Repeat to make 3 more packets; divide between 2 baking sheets.

Transfer to the oven and bake until the parchment puffs and the shrimp are just cooked through, about 20 minutes. Let rest 5 minutes before opening.

Meanwhile, toast the baguette slices in a grill pan until marked; rub with the remaining garlic clove. Carefully open the packets and serve with the grilled bread.

Be careful when opening parchment packets - the steam is hot!