Saturday, September 3, 2011

Cooking In Parchment

Recipe from Fine Cooking Magazine

           Soy and Ginger Shrimp en Papillotes

Cooking in parchment is fun, easy, and makes for quick clean-up after!

I've always wanted to cook something in parchment and when I saw this recipe I jumped on it. The one drawback of cooking in parchment is not knowing when your food is done; and I need to learn to go with my gut instinct for the shrimp was a bit overdone. Whereas if you use aluminum foil you can always seal it back up easily if it is not cooked completely - but then you miss out on all the fun of making the packet, and cutting it open at the table for all to get that wonderful aroma when the steam is released. Not to mention the fun of everyone having their own little gift to open.

Success meter (1-3): 3

Start by folding a 15x24 inch sheet of parchement
 in half and draw a half heart.
Cut out the heart.

Place your food on one half of the heart.
(make sure to turn your sheet over
so that the pencil mark is on the outside.)

Starting at the top of the heart, fold over about 1/2 inch
of the edge, pressing down to make a crisp crease.
Continue making overlapping folds (like pleats), pressing
firmly and creasing the edge so the folds hold.
Twist the tip of the heart to finish.

Caution: Hot steam escapes!

Soy and Ginger Shrimp en Papillotes
Serves 4

1 ½ Tbs. soy sauce
1 ½ Tbs. unseasoned rice vinegar
1 Tbs. hoisin sauce
1 Tbs. fresh lime juice
1 tsp. hot chili sesame oil
1 tsp. honey
1 ½ lb extra jumbo shrimp (16 to 20 per lb), peeled and deveined
2 tsp. minced fresh ginger
2 small garlic cloves, minced
8 oz baby bok choy, washed and cut into ¼-inch thick slices (about 3 cups)
Peanut or vegetable oil for brushing the packets
2 scallions (white and light-green parts only)
2 Tbs. chopped fresh cilantro

Position racks in the upper and lower thirds of the oven and heat the oven to 375°F. Prepare 4 parchment or foil sheets as instructed.

In a small bowl, stir the soy sauce, vinegar, hoisin sauce, lime juice, hot chili oil, and honey. In a medium bowl, combine the shrimp, ginger, and garlic. 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 the inside of each 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, using a rubber spatula to scrape any seasoning on top. Seal the packets as instructed.

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

Fine Cooking - Oct/Nov 2011

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