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.
Simple weeknight gluten free, low carb meal
30 minsPrep Time
20 minsCook Time
- 3 tablespoons gluten free Worcestershire sauce
- 2 tablespoons fresh lemon juice
- 1 tablespoon butter, melted
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped garlic
- 1/2 teaspoon dried thyme
- 1/2 teaspoon hot pepper sauce, such as Tabasco
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne
- 2 pounds unshelled jumbo shrimp
- 2 lemons, sliced into 1/4 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.
Recipe from Laura Martin, Cooking Light, 2007
This recipe has been shared in Slightly Indulgent Tuesdays and Gluten Free Wednesdays