Shrimp With Asparagus En Papillote Recipe
This Shrimp With Asparagus En Papillote recipe has got everything to 'wow' you! A family favorite that is feasted upon every weekend, this Shrimp With Asparagus En Papillote recipe should not be missed!
Ingredients
2 to 3 tablespoons vegetable oil
1 1/2 pounds fresh asparagus
1/4 cup butter or margarine, softened
1 large clove garlic, crushed
2 tablespoons grated fresh gingerroot
2 teaspoons grated lemon rind
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon salt
2 pounds medium-size fresh shrimp, peeled and deveined
6 lemon slices
Directions
Cut six 15- x 12-inch pieces of parchment paper or aluminum foil.
Fold in half lengthwise, creasing firmly.
Trim each into a large heart shape.
Place hearts on baking sheets.
Lightly brush one side of each heart with oil, leaving edges ungreased.
Trim tough ends of lower stalks of asparagus.
Make stalks about the same length.
Cook asparagus in boiling water 2 to 3 minutes.
Drain and rinse in cold water.
Drain well.
Set aside.
Combine butter, garlic, gingerroot, lemon rind, lemon juice, and salt, stirring well.
Set aside.
Arrange asparagus spears on one greased half of each heart near the crease.
Arrange shrimp over asparagus.
Dot with butter mixture, and top each with a lemon slice.
Fold over remaining halves of hearts.
Starting with rounded edge of each heart, pleat and crimp edges together to make a seal.
Twist end tightly to seal.
Bake at 400° for 9 to 11 minutes or until parchment bags are puffed and lightly browned and shrimp are cooked.
Fold in half lengthwise, creasing firmly.
Trim each into a large heart shape.
Place hearts on baking sheets.
Lightly brush one side of each heart with oil, leaving edges ungreased.
Trim tough ends of lower stalks of asparagus.
Make stalks about the same length.
Cook asparagus in boiling water 2 to 3 minutes.
Drain and rinse in cold water.
Drain well.
Set aside.
Combine butter, garlic, gingerroot, lemon rind, lemon juice, and salt, stirring well.
Set aside.
Arrange asparagus spears on one greased half of each heart near the crease.
Arrange shrimp over asparagus.
Dot with butter mixture, and top each with a lemon slice.
Fold over remaining halves of hearts.
Starting with rounded edge of each heart, pleat and crimp edges together to make a seal.
Twist end tightly to seal.
Bake at 400° for 9 to 11 minutes or until parchment bags are puffed and lightly browned and shrimp are cooked.
