Shrimp Pockets Recipes
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.
SHRIMP AND AVOCADO TZATZIKI POCKETS
Steps:
- Cut cooked shrimp into small pieces and mix with avocado in a bowl. Set aside in the refrigerator.
- Combine yogurt, cucumber, oil, garlic, lemon juice, lemon zest, salt, dill, parsley, and pepper in a bowl and mix well. Chill for at least 30 minutes.
- Mix shrimp and avocado in tzatziki dip gently. Divide mixture among pita pockets. Top with sliced almonds.
Nutrition Facts : Calories 321 calories, Carbohydrate 33.7 g, Cholesterol 33 mg, Fat 16.8 g, Fiber 4.7 g, Protein 9.9 g, SaturatedFat 3 g, Sodium 607 mg, Sugar 1.8 g
ASIAN SHRIMP PACKETS
Shrimp, red bell pepper, and lime flavors mingle within individualized roasting packets that make serving a breeze.
Provided by Molly Gilbert
Categories World Cuisine Recipes Asian
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Cut four 12x15-inch sheets of parchment paper. Fold each in half widthwise and reopen.
- Mix rice, red bell pepper, chicken broth, orange juice, orange zest, salt, and pepper together in a bowl.
- Spoon 3/4 cup of the rice mixture onto 1 side of each parchment rectangle, near the crease. Pile shrimp evenly over rice mixture. Drizzle 1 teaspoon peanut oil over each pile of shrimp; lay 1 lime slice on top.
- Fold empty half of parchment over shrimp filling and crimp edges together with overlapping folds to seal. Arrange packets close together on a sheet pan.
- Roast on the center rack of the preheated oven until shrimp are tender and opaque, 15 to 17 minutes. Unfold 1 edge of the parchment, being careful to avoid steam, and look inside to check doneness.
- Open packets carefully, being careful to avoid steam. Slide shrimp and rice mixture into bowls. Garnish with peanuts and cilantro.
Nutrition Facts : Calories 308.2 calories, Carbohydrate 33.2 g, Cholesterol 173.3 mg, Fat 8.7 g, Fiber 1.9 g, Protein 23.2 g, SaturatedFat 1.5 g, Sodium 463.3 mg, Sugar 7.2 g
LEMON-HERB SHRIMP PACKETS
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F. Whisk the olive oil, minced garlic, lemon zest and juice, anchovies, basil, parsley, paprika and 1 teaspoon salt in a large bowl. Add the shrimp, tomatoes, scallions and jalapeno; toss.
- Tear off eight 16-inch sheets of parchment paper. Make the packets (see photo gallery), using a double layer of parchment for each packet: Arrange about one-quarter of the shrimp mixture on a double layer, using a slotted spoon. Top with 2 tablespoons clam juice, 1/2 tablespoon butter and one-quarter of the liquid from the bowl. Seal as directed. Repeat to make 3 more packets; divide between 2 baking sheets.
- Transfer to the oven and bake until the parchment puffs and the shrimp are just cooked through, about 20 minutes. Let rest 5 minutes before opening.
- Meanwhile, toast the baguette slices in a grill pan until marked; rub with the remaining garlic clove. Carefully open the packets and serve with the grilled bread. Photograph by David Malosh
- Be careful when opening parchment packets - the steam is hot!
Nutrition Facts : Calories 376, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 200 milligrams, Sodium 935 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 29 grams, Sugar 4 grams
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