It was a perfect day to have a few girlfriends over for
a super easy light lunch this week.
I love shrimp alone but with herbs, tomatoes, anchovies and a splash
Wine… oh la la.
The fun part of this dish is it all cooks in individual Parchment Paper Packets.
Preheat the oven to 425 degrees. Whisk the olive oil, minced garlic. lemon zest and juice, anchovies, basil, parsley, paprika and 1 teaspoon salt in a large bowl.
Toss in the shrimp and a splash of wine.
Oh, pour yourself a half glass of wine too. Your doing the cooking Right!
Add tomatoes, scallions and jalapeño; toss.
Tear off eight 16-inch sheets of parchment paper, using a double layer of parchment for each packet.
Arrange about one- quarter of the shrimp mixture on a double
layer, using a slotted spoon. Top with 1/2 tablespoons of butter
and one-quarter of liquid from the bowl.
Seal up all the sides of the parchment paper and
secure with a little string.
Transfer to the oven when it get close to the time you want to have lunch.
Bake bout 20 minutes until parchment puffs
and the shrimp are cooked through.
I made this dish ahead off time in the morning and…
very few dishes to Clean. Love that!
This is how I served the lunch.
Grab your packets girls and head outside.
I'll get the wine!!!
INGREDIENTS
3 tablespoons olive oil
2 cloves garlic (minced)
grated zest and juice of lemon
2 to 3 anchovies minced
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 teaspoon paprika
kosher salt to taste
2 pounds extra-large shrimp, peeled and deveined (tails on or off, your choice)
1 pint grape tomatoes, halved
4 scallions, sliced
1 red jalapeño pepper, seeded and chopped
1/2 cup of wine
2 tablespoons unsalted butter
1 baguette, sliced
Toasted french bread dipped in the juice taste...
Wonderful
If you don't believe me, than have a Bite.
Enjoy!
P.S.
I served this Herb Shrimp with a toss salad. If you want
a heartier lunch serve it with linguine.
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