Lemon Herb Shrimp Packets Recipes

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LEMON GARLIC HERB SHRIMP PACKETS



Lemon Garlic Herb Shrimp Packets image

This healthy baked shrimp dish starts with a lemon, garlic and herb marinade. Tomatoes are added to shrimp and marinade before baking. Parchment paper is used to make the packets the shrimp will bake in. Marinated shrimp and tomatoes are placed in the packet and baked. When serving the packets can go directly on the plate or opened and served over rice or pasta.

Provided by [email protected]

Categories     Entree     Shrimp

Time 40m

Number Of Ingredients 10

2 lbs large raw shrimp (peeled and deveined)
¼ cup olive oil
4 cloves garlic (minced)
1 whole lemon juice and zest
1 tbsp Dijon mustard
3 tbsp chopped fresh parsley
3 tbsp chopped fresh basil
1 pint cherry tomatoes (halved)
2 tbsp butter (cut into pats)
Parchment paper

Steps:

  • Preheat oven to 425 F.
  • Place shrimp in Ziploc bag; add oil, garlic, lemon, mustard, parsley and basil. Add tomatoes, seal bag and shake. Let it rest 10 to 12 minutes.
  • Tear off four 16-inch sheets of parchment paper and place over rimmed baking sheet, one parchment paper at a time.
  • Using a slotted spoon, arrange ¼ shrimp mixture in middle of parchment paper.
  • Top with tbsp of marinade and couple pats of butter.
  • Seal packets by folding over one end to meet the corners of the other, continue to tightly fold the open edge of the paper so to form a seal.
  • Repeat to make remaining 3 packets and arrange packets on baking sheet.
  • Bake 20 minutes.
  • Remove from oven and let rest 5 minutes before opening packets.
  • Serve over rice, pasta or as it is.

LEMON GARLIC HERB SHRIMP PACKETS



Lemon Garlic Herb Shrimp Packets image

Lemon Garlic Herb Shrimp in Packets - This is the BEST, most delicious baked shrimp recipe made with an amazing lemon garlic herb sauce and cooked inside parchment packets!

Provided by Katerina | Diethood

Categories     Dinner

Time 25m

Number Of Ingredients 10

2 pounds large raw shrimp (peeled and deveined)
1/4 cup extra virgin olive oil
4 cloves garlic (minced)
1 whole lemon (juice and zest)
1 tablespoon dijon mustard
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh basil
1 pint cherry tomatoes (halved)
2 tablespoons unsalted butter (cut into pats)
Reynolds Wrap Parchment Paper (for packets)

Steps:

  • Preheat oven to 425F.
  • Place shrimp in a large ziploc bag; add oil, garlic, lemon, mustard, parsley and basil. Add tomatoes, seal the bag, and shake it up. Let rest for about 10 to 12 minutes.
  • Tear off four 16-inch sheets of parchment paper and place over rimmed baking sheet, one parchment paper at a time.
  • Using a slotted spoon, arrange 1/4 of the shrimp mixture in the middle of the parchment paper.
  • Top with a tablespoon of the marinade that's inside the ziploc bag and couple pats of butter.
  • Seal the packet by folding over one end to meet the corners of the other; continue to tightly fold the open edge of the paper so to form a seal.
  • Repeat to make the remaining 3 packets and arrange the packets on a rimmed baking sheet.
  • Bake for 20 minutes.
  • Remove from oven and let rest 5 minutes before opening the packets. Be careful of the hot steam!
  • Serve over rice, pasta, or as is.

Nutrition Facts : Calories 426 kcal, Carbohydrate 6 g, Protein 47 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 586 mg, Sodium 1821 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

LEMON-HERB SHRIMP PACKETS



Lemon-Herb Shrimp Packets image

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 15

3 tablespoons extra-virgin olive oil
2 cloves garlic (1 minced)
Grated zest and juice of 1 lemon
2 to 3 anchovies, rinsed and minced (about 1 tablespoon)
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 teaspoon paprika
Kosher salt
2 pounds extra-large shrimp, peeled and deveined, tails intact
1 pint grape tomatoes, halved
4 scallions, sliced
1 red jalapeno pepper, seeded and chopped
1/2 cup bottled clam juice
2 tablespoons unsalted butter
1 baguette, thinly sliced

Steps:

  • Preheat the oven to 425 degrees F. Whisk the olive oil, minced garlic, lemon zest and juice, anchovies, basil, parsley, paprika and 1 teaspoon salt in a large bowl. Add the shrimp, tomatoes, scallions and jalapeno; toss.
  • Tear off eight 16-inch sheets of parchment paper. Make the packets (see photo gallery), 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 2 tablespoons clam juice, 1/2 tablespoon butter and one-quarter of the liquid from the bowl. Seal as directed. Repeat to make 3 more packets; divide between 2 baking sheets.
  • Transfer to the oven and bake until the parchment puffs and the shrimp are just cooked through, about 20 minutes. Let rest 5 minutes before opening.
  • Meanwhile, toast the baguette slices in a grill pan until marked; rub with the remaining garlic clove. Carefully open the packets and serve with the grilled bread. Photograph by David Malosh
  • Be careful when opening parchment packets - the steam is hot!

Nutrition Facts : Calories 376, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 200 milligrams, Sodium 935 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 29 grams, Sugar 4 grams

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