SHRIMP AND VEGGIE PACKETS
Steps:
- Preheat the oven to 400 degrees F. Lay out 4 pieces of parchment paper, 16 inches long and the width of your roll.
- Toss the peppers, celery, leek and shallot with 1 tablespoon of the oil, 1/4 teaspoon salt, and pepper to taste. Divide evenly and place on one half of each parchment piece.
- Toss the shrimp with the remaining tablespoon oil, the thyme, herbs de Provence and salt to taste. Divide evenly and put on top of the vegetables on the parchment. Put a lemon round on each and drizzle each with 1 teaspoon of wine or water.
- Fold the parchment paper over the ingredients, crimping and folding to seal, making parchment packages. Arrange the packages on a baking pan and bake until the shrimp are cooked through, 10 to 15 minutes. Cut a slit in each packet to release the steam, then open the packets. Drizzle each with olive oil and sprinkle with parsley.
- Serve immediately.
GARLIC SHRIMP FOIL PACKS
Quick 15-minute garlic shrimp foil packs are packed full of flavor. This clean eating veggie-packed dish is loaded with nutrition and flavor!
Provided by Layla
Time 25m
Number Of Ingredients 7
Steps:
- Add all the ingredients to a large bowl. Mix to combine.
- Place four 18x12-inch pieces of heavy aluminum foil on counter. Place the shrimp and veggie mixture on the foil. Fold the foil over the shrimp to seal.
- Grill or bake at 400 degrees for 15-20 minutes or until shrimp and vegetables are cooked through. Serve with rice, bread or salad.
Nutrition Facts : ServingSize 1 serving (1/4th of recipe), Calories 227 kcal, Carbohydrate 4 g, Protein 24 g, Fat 12 g, SaturatedFat 1 g, Cholesterol 285 mg, Sodium 889 mg, Fiber 1 g, Sugar 2 g
SIZZLED FIVE-SPICE SHRIMP WITH RED PEPPER
This flavorful wok-fried shrimp dish makes an easy but very impressive dinner. Bright and spicy, it calls for strips of ripe red Fresno chiles, which are not very hot and available in the produce section of most supermarkets. Use red bell peppers instead if you want to tame the heat. Look for fresh or frozen wild shrimp when possible, from the Eastern Atlantic, the Gulf of Mexico or Alaska. Make sure to buy farmed shrimp from a certified sustainable source; imported farmed shrimp are not always reliable or of good quality.
Provided by David Tanis
Categories dinner, quick, seafood, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Spread shrimp out in one layer on a baking sheet. Sprinkle lightly on both sides with salt, sugar, then five-spice powder.
- Transfer shrimp to a large bowl and drizzle with soy sauce and rice wine. Sprinkle with cornstarch and gently toss shrimp with hands or spoons until well coated. Leave to marinate for 15 minutes (or cover and keep refrigerated up to 2 hours).
- Bring a large pot of salted water to the boil. Add bok choy or mustard greens and simmer until just tender, 1 to 2 minutes. Drain and arrange on a large serving platter. Keep warm.
- Set a wok or large cast-iron pan over high heat and add vegetable oil. When oil is hot, add the shrimp in a single layer. (Work in batches if necessary to avoid crowding.) Let shrimp brown nicely on one side, about 1 minute, then turn with tongs and finish cooking the second side. Transfer cooked shrimp to the platter of blanched bok choy, placing on top of greens.
- Add chile strips to oil in wok, sprinkle lightly with salt and cook about 1 minute, until softened, then add ginger, garlic, cayenne and sesame oil. Let mixture sizzle briefly, just until fragrant, then carefully spoon it over shrimp.
- Sprinkle with sesame seeds; garnish with slivered scallions, cilantro and lime wedges and serve.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 10 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 807 milligrams, Sugar 7 grams, TransFat 0 grams
SHRIMP AND SUMMER VEGGIE FOIL PACKS
These are so easy to make and they're perfect for a weeknight dinner or your next summer cookout! They're brimming with tender, juicy shrimp and vitamin packed veggies and it's all deliciously seasoned. And the best part, it's all cooked together in individual foil packs so clean up couldn't be easier!
Provided by Jaclyn
Categories Main Course
Time 32m
Number Of Ingredients 16
Steps:
- Preheat a grill over medium-high heat to 425 degrees.
- Cut 8 sheets of 12 by 14-inch heavy duty aluminum foil. Use two sheets of foil per packet.
- To a large mixing bowl add zucchini, squash, tomatoes, bell pepper, red onion, corn and shrimp.
- Drizzle over olive oil then sprinkle over garlic, 1 tsp salt, 1/2 tsp pepper, paprika, celery seed, thyme and cayenne pepper.
- Toss mixture well to evenly coat.
- Layer two sheets of foil per packet, with the first sheet of foil laying in opposite direction of the second. Divide mixture among double lined foil adding it to the center in a rectangular shape.
- Wrap up sides of first sheet of foil and roll edges several times to seal, then place second sheet going opposite length and wrap while rolling edges to seal.
- Grill until shrimp is cooked through, about 12 - 14 minutes, while filliping packets over to opposite side once halfway through grilling.
- Carefully open packets as steam will escape. Sprinkle with parsley and serve with lemon juice for spritzing.
- Recipe source: Cooking Classy
Nutrition Facts : Calories 372 kcal, Carbohydrate 32 g, Protein 34 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 357 mg, Sodium 181 mg, Fiber 7 g, Sugar 13 g, ServingSize 1 serving
FIVE-SPICE SHRIMP AND VEGETABLE PACKETS
EatingWell.com -Chinese five-spice powder makes this combo of shrimp, corn, snap peas, and bell pepper delish! We loved it and served it with brown rice.:)
Provided by Manami
Categories One Dish Meal
Time 2h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine soy sauce, sesame oil, rice wine (or sherry), honey, garlic, ginger, sesame seeds, five-spice powder, and crushed red pepper (if using) in a large bowl.
- Add shrimp and mix wel;. marinate in the refrigerator for 1 hour.
- Preheat oven to 400°F
- To prepare packets, start with four 20- to 24-inch-long pieces of parchment paper or foil.
- Fold in half crosswise; with foil folded, draw half a heart shape on one side as you would if you were making a valentine.
- Use scissors to cut out the heart shape & open up the heart.
- Combine corn with snap peas and bell pepper in a medium bowl.
- Using a slotted spoon, transfer one-fourth of the shrimp to one side of each open heart fairly close to the crease and leaving at least a 1-inch border around the edges for folding. (Reserve the marinade.)
- Place one-fourth of the vegetable mixture (about 1 cup) on top of each portion of shrimp.
- Close the packet to cover the ingredients.
- Starting at the top, seal the packet by folding the edges together in a series of small, tight folds.
- Twist the tip of the packet and tuck it underneath to help keep the packet closed.
- Place the packets on a large rimmed baking sheet (packets may overlap slightly).
- Bake until the shrimp are just cooked through and the vegetables are tender, about 15 minutes. (Carefully open one package to check for doneness - be cautious of the steam.).
- Meanwhile, place the reserved marinade in a small saucepan.
- Bring to a boil over medium-high and boil until reduced slightly, 3 to 5 minutes.
- Let the packets rest unopened for 5 minutes.
- Serve the shrimp and vegetables drizzled with the reduced marinade.
- *Five-spice powder is typically made from fennel, cloves, peppercorns, star anise, and cinnamon. Find it in the spice section or along with toasted sesame oil and rice wine in the Asian section of your supermarket or at Asian markets.
Nutrition Facts : Calories 365.6, Fat 14.5, SaturatedFat 2.2, Cholesterol 216, Sodium 668.5, Carbohydrate 24.8, Fiber 4.1, Sugar 10.2, Protein 32.9
FIVE-SPICE DUCK
Steps:
- To make the five-spice rub, put the fennel, cinnamon, star anise, Szechwan peppercorns (or cardamom), cloves, and chipotle pepper in a small pan over medium heat and toast for a few minutes until aromatic, shaking the pan. Let cool, then grind the toasted spices in a spice mill or clean coffee grinder. Transfer the ground spices to a bowl. Add the ginger, garlic, brown sugar, salt, and pepper. Stir to combine well.
- Pat spice rub generously all over the skin of the ducks, place them on a rack over a roasting pan, and refrigerate them, uncovered, for at least 2 hours, or, preferably overnight.
- Preheat a grill.
- When you are ready to cook the ducks, place them on a rotisserie over a grill with a drip pan set directly under the ducks. Keep the fire fairly low to avoid flare ups. Cook the ducks until the juices run clear and an instant read thermometer inserted into the thigh reads 175 degrees F, about 2 to 2 1/2 hours. Remove the ducks from the rotisserie and carve them into breast and leg-thigh portions.
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