This month’s daring cooks challenge was hosted by Sarah from All Our Fingers in the Pie and the mandatory component was to prepare a dish ‘en papillote.’ French for ‘in parchment paper,’ en papillote sounds so much more sophisticated though doesn’t it? I am familiar with cooking in aluminum foil, but I have never cooked in parchment. Though the two are similar, parchment is so much more difficult to wrap up/fold over. While aluminum foil you can fold over without fears of it rebelling against you and unraveling, parchment has got a mind of its own. The shrimp recipe provided came with a step by step visual of how to cut a circle out of the parchment and then crimp the edges ending with a long tip. I was unable to figure out how this works because my parchment continued to unfold itself faster than I could fix it. I resorted to just folding the sides over eachother – essentially creating a rectangular parcel. This didn’t exactly go flawlessly either – with part of the remaining marinade accidently spilling out of my far from seamless parcel and dripping onto the floor.
I guess I need more practice.
Aside from the mildly frustrating parcel wrapping experience the overall recipe was a success. In my mind you can’t really go wrong with shrimp to begin with, and the marinade was rich in flavors. I finally got to use some of my Worscestershire sauce too, which really should be sold by the tablespoon considering how rarely I find it in recipes. I bought mine forever ago yet it’s still more than half full. Anyone else here with me? If not please do share your worcestershire sauce heavy recipes!
Naturally D complained that the shrimp needed to be peeled – apparently he doesn’t like to work for his meal. I on the other hand enjoy peeling the cooked shrimp, knowing that the added flavors to cooking shrimp with the shell is well worth the extra effort during the meal.
- 3 tablespoons gluten free Worcestershire sauce
- 2 tablespoons fresh lemon juice
- 1 tablespoon butter, melted
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped garlic
- ½ teaspoon dried thyme
- ½ teaspoon hot pepper sauce, such as Tabasco
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne
- 2 pounds unshelled jumbo shrimp
- 2 lemons, sliced into ¼ inch slices
- 4 teaspoons butter, divided
- Combine first 11 ingredients in a large bowl; toss until combined. Cover and marinate in refrigerator for 30 minutes.
- Preheat oven to 425 degrees F
- Cut a large circle out of the parchment paper or a large rectangle. Remove shrimp mixture from bowl; reserve marinade. Place one quarter of the shrimp mixture on each parchment sheet. Drizzle remaining marinade over shrimp. Top each with 1 teaspoon butter.
- Fold over the circular parchment paper and fold over the edges multiple times to seal or if using a rectangular piece fold over the sides.
- Place packets on a baking sheet. Bake for 20 minutes. Let stand 10 minutes.
- Carefully cut the packets open and serve immediately.