Thai-Style Shrimp En Papillote
Serves 4
1 teaspoons minced fresh ginger
1/2 teaspoons minced garlic
1 teaspoons vegetable oil
1/4 teaspoons ground coriander
1/8 teaspoons ground cumin
1/8 teaspoons crushed red-pepper flakes
1/4 cup coconut milk (not reduced-fat)
1 teaspoons granulated sugar
3/4 teaspoons fish sauce
1/4 teaspoons salt
Zest and juice of 1/2 small lime
3 to 4 sheets of parchment paper (8 inches by 12 inches)
1 pounds large raw shrimp -- peeled and deveined, tails removed (21-
to 24-count sized
4 large basil leaves -- thinly sliced
1 tablespoons thinly sliced green onion
Cooked jasmine rice
To make sauce: In small bowl, stir together ginger, garlic, oil,
coriander, cumin and pepper flakes. Microwave on high (no need to
cover) for 1 minute, stirring halfway through. Add coconut milk,
sugar, fish sauce, salt, lime zest and lime juice. Return to
microwave. Cook on high for 1 minute. Remove from oven. Stir. Set
aside to cool slightly.
To prepare paper: Fold parchment paper in half so it measures 6 by 8
inches. Cut each into large heart, just like you did in grade school
for Valentine's Day.
To assemble: Toss shrimp with cooled sauce, basil and green onions.
Open paper hearts. Divide shrimp evenly onto one side of parchment.
Starting at top of heart, fold edge over, crimping edge every inch or
so, until parchment heart is completely closed.
To cook: Place parchment packets around edge of a large plate (or
just on glass microwave tray), leaving center of plate open.
Microwave on high for 5 to 6 minutes (depending on power of micro-
wave oven). Remove from oven. Let rest for 5 minutes to finish
cooking. Serve each packet with scoop of jasmine rice.
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