Soy and Ginger Steamed Shrimp


En papillote or cooking “in paper” is when food is enclosed in packets of parchment paper or foil and cooked in the oven.  This is a great way to prepare a delicious and healthy meal.  The parchment or foil needs to be sealed completely in order to keep the steam from escaping while the food cooks.  As the packets bakes, the steam causes them to puff up and when you cut into them, you get a cloud of fragrant steam. Serve this dish with rice, couscous, or pasta to absorb the abundant, flavorful juices. Yum!

  • 1 1/2 tablespoons soy sauce (I prefer the low sodium version)
  • 1 1/2 tablespoons rice vinegar
  • 1 tablespoon hoisin sauce
  • 1 tablespoon fresh lime juice
  • 1 tablespoon hot chili sesame oil or hot chili garlic sauce (sriracha)
  • 1 teaspoon honey
  • 1 1/2 pound extra jumbo shrimp, peeled and deveined (16-20 per pound)
  • 2 teaspoons minced fresh ginger
  • 2 small cloves of garlic, minced
  • 8 ounces of bok choy washed and cut into 1/3 inch thick slices (preferably baby bok choy) or you can use fresh spinach leaves
  • Peanut or vegetable oil for brushing the packets
  • 2 scallions (white and light-green part only) thinly sliced
  • 2 tablespoons of chopped fresh cilantro

Position racks in the upper oven and lower thirds of the oven and heat the oven to 375 degrees. Prepare 4 parchment or foil sheets. I made one big foil packet for all the shrimp and spinach, this works well too.

In a small bowl, stir the soy sauce, vinegar, hoisin sauce, lime juice, hot chili oil/sauce, honey, minced garlic and ginger. Pour about half of the soy mixture over the shrimp and toss to coat. In another medium bowl, combine the bok choy, scallions and cilantro. Add the remaining soy mixture to the bowl and toss to coat.

Arrange the sheets on a work surface. Brush with oil, leaving a 3- inch border. Distribute the bok choy among the sheets, arranging it on one side. Pour over any liquid  remaining in the bowl.  Arrange the shrimp on the bok choy (or spinach) using a rubber spatula to scrape any seasonings on top. Seal the packets completely.

Transfer the packets to two large rimmed baking sheets and bake for 8 minutes. Rotate and swap the baking sheets’ position and continue to bake until the packets are puffed and fragrant, about 7-8 more minutes. Serve immediately.

Serves 4

Source: Fine Cooking Magazine

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: