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Shrimp with Lemon en Papillote

Pimentón lends a nuance of smoky flavor to these shrimp, which cook to perfection in a parchment-paper pouch. The recipe was developed for a Cuisinart steam oven but can be made in a conventional oven instead. Place the parchment packets on a baking sheet and bake in a preheated 425°F oven until the shrimp are opaque and cooked through, 15 to 20 minutes.

Ingredients:

  • 1 large garlic clove
  • Kosher salt, to taste
  • 1 1/2 Tbs. olive oil
  • 1 tsp. pimentón or smoked paprika
  • Freshly ground pepper, to taste
  • 1 lb. large shrimp, peeled and deveined, tails intact
  • 1/2 lemon, cut into thin slices

Directions:

Place the garlic on a cutting board and sprinkle with salt. Using the side of a chef’s knife, smash the garlic, then press and drag the side of the knife back and forth over the garlic to create a paste. Place in a bowl and whisk in the olive oil, pimentón and pepper. Add the shrimp and lemon slices and toss to coat evenly.

Place 2 half-sheets of parchment paper, each 12 by 16 inches, on a work surface. Place half of the shrimp mixture in the center of each sheet.

Bring the long ends of 1 parchment sheet together in the center and create a 1/2-inch fold. Make several more 1/2-inch folds to form a tight seal, then twist the ends of the packet to close completely. Place the packets on the baking tray of a Cuisinart steam oven.

Position a rack in the lower rung of the steam oven. Transfer the tray to the oven. Turn the oven to the super-steam setting at 400ºF according to the manufacturer’s instructions. Steam until the shrimp are cooked through, about 10 minutes. Transfer the packets to a platter and carefully open them. Serve the shrimp immediately. Serves 4.

Williams-Sonoma Kitchen