Ginger Shrimp & Broccoli en Papillote
Servings:
4
Course:
Main Dish
Parchment packets are an easy way to lock in all of the delicious seasonal flavours this Ginger Shrimp & Broccoli recipe has to offer. It doesn't get much better than a delicious meal that is also super fast to clean up.
Featured Product
Reynolds Kitchens® Unbleached Compostable Parchment Paper is perfect for this recipe.
It is completely chlorine free, made with 75% unbleached fibres, fully compostable and responsibly sourced (FSC® certified). The paper is created 12” wide, hence no trimming required and no waste*.
This oven safe, non-stick parchment paper is ideal for all your baking needs.
* When using a standard 12” baking sheet.
Ingredients
4 cups broccoli florets
1 pound raw shrimp, peeled and deveined
2 cloves garlic, crushed
1 tablespoon sesame oil
½ tablespoon grated fresh ginger
½ tablespoon soy sauce
Reynolds Kitchens® Unbleached Parchment Paper (or Reynolds Kitchens® Parchment Paper with SmartGrid®)
Directions
Step 1
PREHEAT oven to 400°F. Tear off four sheets of Reynolds Kitchens® Unbleached Parchment Paper. FOLD each sheet in half and crease it in the centre. Cut each into a heart shape; unfold.Step 2
DIVIDE broccoli and shrimp evenly on one-half of each sheet near crease.Step 3
MIX garlic, sesame oil, ginger and soy sauce. Spoon ¼ the mixture evenly over broccoli and shrimp on each sheet.Step 4
FOLD over other half of each sheet to enclose ingredients. Starting at top, make small overlapping folds down entire length of parchment to secure edges together. Twist last fold several times to make a tight seal. Place parchment packets on a large baking sheet with 1-inch sides.Step 5
BAKE 13 to 15 minutes or until shrimp is done.Step 6
PLACE parchment packets on dinner plates. Carefully cut an “X” in the top of each packet; open carefully, allowing steam to escape. Serve immediately.
