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!
