Spicy Asian Shrimp Baked in Parchment

By: Steve Dunn (adapted from a recipe in Fine Cooking Magazine (Oct-Nov 2011)

 

Ingredients:

  • 2 pounds jumbo shrimp, peeled and deveined
  • 3 tablespoons rice vinegar
  • 3 tablespoons tamari or soy sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoons roasted sesame oil
  • 2 teaspoons honey or agave syrup
  • 2 tablespoons minced fresh ginger
  • 4 large garlic cloves, peeled and minced
  • 12 ounces baby bok choy, or other Asian green, thinly sliced
  • 3 scallions, thinly sliced
  • 4 tablespoons chopped fresh cilantro
  • 2-3 jalapenos, sliced thinly on a mandoline
  • sambal oelek to taste
  •  

Method:

  1. In a medium bowl, combine the shrimp, ginger and garlic.  Place in the fridge and let sit while you prepare the rest of your ingredients.
  2. Heat your oven to 375 and set a rack in the middle position.  Prepare 6 pieces of parchment by cutting it into a shape then when folded in half will hold the shrimp and bok choy snugly.
  3. In a small bowl whisk the tamari, rice vinegar, hoisin sauce, lime juice, honey and sesame oil.  Set aside.
  4. Arrange the prepared sheets of parchment in front of you and place 1/6 of the bok choy just to the right of where the center line will be when you fold the parchment in half.  Remove the shrimp from the fridge and set 6 in a row on top of each pile of bok choy.
  5. Lay the sliced jalapenos on top of the shrimp, then spoon a little sambal on to taste.  Drizzle with some of the soy dressing (save some for passing at the table) and fold the parchment over to cover the ingredients.  Join and roll the open edges of the parchment until the shrimp are tightly encase in their little cooking chamber.
  6. Place each pouch on a rimmed baking sheet and place it in the oven to cook for about 15 minutes.
  7. Remove the sheet tray from the oven and slide each pouch onto a waiting plate.  CAREFULLY (there will be steam built-up in the packet) open each pouch and scrape the contents onto each plate.  Top with a sprinkling of the freshly chopped cilantro and a little more of the soy dressing if desired.
  8. Serve with steamed brown or white rice.

Serves 6


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