Shrimps and Cherry Tomatoes En Papillotte
Elevate your weeknight dinner game with Shrimps and Cherry Tomatoes En Papillotte, a stunning yet effortless dish that steams to perfection in parchment paper. This French-inspired recipe combines succulent shrimp, juicy cherry tomatoes, and fragrant garlic with a splash of zesty lemon and dry white wine for a beautifully aromatic meal. The "en papillotte" cooking method locks in all the flavors and keeps the shrimp tender, while the parchment paper presentation adds a touch of rustic charm. With just 15 minutes of prep and a quick 12-minute bake, this recipe is your go-to for a light, flavorful meal that’s sure to impress. Serve straight from the parchment for a dramatic reveal, paired with crusty bread or your favorite side. Perfect for seafood lovers in search of a quick, healthy, and gourmet experience!
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Recipe Information
Ingredients
- 500 grams Raw shrimp (peeled and deveined)
- 200 grams Cherry tomatoes
- 3 units Garlic cloves
- 1 unit Lemon
- 3 tablespoons Olive oil
- 2 tablespoons Fresh parsley
- 50 milliliters Dry white wine
- 0.5 teaspoons Salt
- 0.25 teaspoons Freshly ground black pepper
- 0.25 teaspoons Red pepper flakes (optional)
- 4 sheets Parchment paper
Instructions
Preheat your oven to 200°C (400°F).
Rinse the shrimp under cold water and pat them dry with a paper towel. Set aside.
Halve the cherry tomatoes and mince the garlic cloves. Chop the parsley and zest the lemon before slicing it into thin rounds.
In a mixing bowl, combine the shrimp, cherry tomatoes, minced garlic, olive oil, dry white wine, lemon zest, salt, freshly ground black pepper, and red pepper flakes (if using). Mix until everything is evenly coated.
Cut 4 large sheets of parchment paper, approximately 40 cm (16 inches) each. Fold each sheet in half, then open it back up to lie flat.
Spoon a quarter of the shrimp mixture onto one side of the folded parchment paper. Add a lemon slice and sprinkle with chopped parsley. Repeat for the remaining sheets of parchment paper.
Fold the other half of the parchment paper over the shrimp mixture. Starting at one corner, fold and crimp the edges tightly all around to seal the packet completely. Leave some air inside for steam to circulate as it cooks.
Place the sealed packets on a baking sheet and bake in the preheated oven for 12 minutes, or until the shrimp are pink and fully cooked.
Carefully remove the packets from the oven and let them rest for 2-3 minutes before serving. Be cautious when opening the packets, as the steam will be hot.
Serve the shrimp en papillotte directly in the parchment paper for a rustic presentation and enjoy with crusty bread or a side of your choice.
Nutrition Facts
Calories |
985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 945 mg | 315% | |
| Sodium | 1758 mg | 76% | |
| Total Carbohydrate | 19.4 g | 7% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 7.2 g | ||
| Protein | 123.3 g | 247% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 421 mg | 32% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 2016 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
