En papillote or cooking “in paper” is when food is enclosed in packets of parchment paper or foil, and cooked in the oven. It’s an easy and healthy way to steam food, and infuse flavor. The traditional method of using parchment paper requires origami-style folding and results in a beautiful, elegant presentation; aluminum foil works too. 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 it, you get a cloud of fragrant steam. Serve this dish with rice, grains or pasta to absorb the abundant, flavorful juices.
- 2 tablespoons low sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon hoisin sauce
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon Sriracha
- 1 teaspoon honey
- 2 garlic cloves minced
- 2 teaspoons fresh ginger grated
- 1 tablespoon grapeseed oil or other neutral oil
- 1 1/2 pounds raw peeled and deveined shrimp
- 1 bunch swiss chard ribs removed or bok choy leaves or spinach leaves
- 1/4 cup fresh scallions finely chopped
- Preheat the oven to 375 degrees F. Cover a rimmed baking sheet with a very large piece of parchment paper or aluminum foil. I made one big foil packet for all the shrimp and Swiss chard. You could make two separate packets as well.
- In a small bowl, stir the soy sauce, vinegar, hoisin sauce, lime juice, sriracha, honey, minced garlic and ginger. Pour about half of the soy mixture over the shrimp and toss to coat. In another bowl toss the remaining soy mixture with the Swiss chard.
- Brush the bottom of the sheet with oil, leaving a 3 inch border. Distribute the greens in the center of the parchment or foil. Arrange the shrimp on the Swiss chard. Spoon a few tablespoons of the sauce over the shrimp. Scatter the scallions over the shrimp. Seal the packet completely, folding the edges all the way around. Bake the packet for 8-10 minutes and rotate the tray. Cook for another 5-8 minutes until the packet is puffed and fragrant.