Gourmet Minutes – Shrimp en Papillot


  • 2 tablespoons white wine
  • 1 tablespoon vegetable oil
  • 1 lemon, juiced
  • 1 tablespoon freshly minced parsley leaves
  • 1 tablespoon minced garlic
  • 1 tablespoon freshly minced cilantro leaves
  • 1/4 cup grated Parmesan
  • 1 teaspoon curry powder
  • 1/2 pound Israeli couscous, cooked according to package directions
  • 1 pound asparagus , trimmed and divided into 4 bundles
  • 4 sheets parchment paper
  • 1 1/4 pounds raw shrimp, peeled, deveined and tails removed (21/25 count)

SHRIMP Marinade

  • 1 teaspoon powdered ginger
  • 2 tablespoons vegetable oil
  • 2 lemons, juiced
  • 1 tablespoon minced thyme leaves
  • 1 tablespoon minced parsley leaves
  • Salt and pepper to taste


Preheat the oven to 375 degrees F.

In a medium bowl, , whisk together the ginger, vegetable oil, lemon juice, thyme and parsley. Add the

shrimp and toss gently to evenly coat, set aside.

In separate bowl , whisk together the wine, vegetable oil, lemon juice, parsley, garlic, cilantro, cheese

and curry. Add the cooked couscous and toss well.

Fold and crease the parchment in half and lay the folded sheets on a flat surface. Divide the couscous

into center of each paper, leaving 3-inch edge clean and free of couscous. Lay the asparagus on top of

the couscous. Portion the raw shrimp over the couscous, making sure that the shrimp is not stacked on

top of each other, because this would prevent even cooking. Drizzle the rest of the marinade sauce over

the shrimp.

To seal the paper, crimp the edges, in circular motion, folding each flap over half of previous fold until

completely sealed. Repeat this process with each papillote. Arrange the packets on a cookie sheet and

bake for 14 to 16 minutes. Remove the pan from the oven and allow to rest for 2 to 3 minutes. Once

rested, carefully remove the packets from the pan, put on serving plates, and ‘open’ the papillote with knife or scissors. 

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