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Shrimp With Asparagus En Papillote Recipe
|Vegetable oil||2 Tablespoon|
|Asparagus||1 1⁄2 Pound|
|Butter/Margarine||1⁄4 Cup (4 tbs), softened|
|Garlic||1 Clove (5 gm), crushed (Large)|
|Grated ginger root||2 Tablespoon|
|Grated lemon rind||2 Teaspoon|
|Lemon juice||1 1⁄2 Tablespoon|
|Shrimps||2 Pound, deveined (Medium Sized)|
Calories 303 Calories from Fat 136
% Daily Value*
Total Fat 15 g23.7%
Saturated Fat 6 g30.1%
Trans Fat 0 g
Cholesterol 250 mg
Sodium 308.9 mg12.9%
Total Carbohydrates 8 g2.8%
Dietary Fiber 3 g12.1%
Sugars 2.4 g
Protein 34 g67.1%
Vitamin A 27.4% Vitamin C 31.8%
Calcium 11.7% Iron 34.3%
*Based on a 2000 Calorie diet
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.
Combine butter, garlic, gingerroot, lemon rind, lemon juice, and salt, stirring well.
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 400Â° for 9 to 11 minutes or until parchment bags are puffed and lightly browned and shrimp are cooked.