Friday, March 18, 2016

Shrimp and Asparagus au Bearnaise en Papillote

I was invited to join a new group called Fish Friday Foodies, and accepted.  I liked the whole concept of posting once a month on a theme using seafood.

I don't cook seafood often.   Why?

Well, honestly, I have no idea.   I live in an area where there is abundant seafood available year round, from fish, oysters, shrimp, to lobsters and clams. 

So this is getting me out of my comfort zone, just a little.
This month Karen"s Kitchen Stories is hosting the event, and her theme was "En Papillote".
 En papillote simply means to cook in paper or you can use foil, which is what we used to do when I was in Girl Guides, many, many years ago.   I loved the 'hobo' dinners we made in the coals of a campfire. 

The whole concept is ridiculously easy, get your ingredients together, wrap them in paper, place them in the oven and bake.
Pull out of the oven, open the paper and VOILA!!!  Perfectly steamed and cooked food.

So, here's how I did it.
First off, I had to cut the parchment paper, I had thought of using my reusable parchment paper, but did not want to cut it.
I pulled out the paper, folded it in half and then cut a 'half heart' shape, so that when it was unfolded, it formed a heart shape.


Took that over to the food, and unfolded the paper, placing my filling on half the paper, folded it over and sealed it using small pleating folds along the edge of the paper.
Placed the filled packets in the oven for 8 minutes at 375 degrees, flipped them over with a tong, let the cook another 5 minutes, then flipped them over again and let them cook an additional 4 minutes.  (I hate to admit I used frozen shrimp, but I had some in the freezer, so I used them, but they were local shrimp)
I served these as an appetizer and surprised my guests with something fun.

Recipe:  Shrimp and Asparagus au Bearnaise en Papillote
  375 degrees   Cook for 15 minutes

1 lb. Shrimp (I used the 30-50 count) (they were frozen so took an additional couple of minutes to cook)
1 lb. Asparagus, washed and cut in thirds
1/2  package Knorr Bearnaise Sauce mix
3 Tablespoons Home Made Butter


Divide the shrimp and Asparagus into three portions, and place the shrimp on one side of the prepared parchment paper, sprinkle with 1/2 teaspoon Bearnaise Sauce Mix, then place a portion of the Asparagus on top of the shrimp,
sprinkle some more Bearnaise Sauce mix on top of that.  Add a tablespoon of butter and proceed to seal up the parchment packet.

  Make small folds, starting at the top of the 'heart', folding each fold over the next,
continuing down the side of the heart, finish off the heart at the tip by folding over the last little bit.
  Place on a cooking sheet and put into the oven to cook.
  Bake at 375 degrees for 8 minutes, turn packet over, cook an additional 5 minutes, then turn over and cook for about another 5 minutes.

The asparagus came out crisp tender, the shrimp were perfectly cooked, sweet and tender. This was a fun dish to make, but I think next time I will cut the asparagus into thirds rather than halves.  I served this as an appetizer, it would also go very well with some buttered noodles or Basmati Rice.

(Did I mention, that not only did I make this as an appetizer, but also had people in for dinner as well as had a plumber in working on my kitchen sink, cause it was plugged up, and it took him a while to get it cleared.  No stress in my life, none.)


Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

4 comments:

  1. Such a lovely light and delicious looking meal!! Gorgeous.

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    Replies
    1. I tried to reply earlier, but it didn't post. Thanks for the kind comments it was good.

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  2. What a wonderful appetizer. I want to come to your house for dinner. I will just ignore the plumber.

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    Replies
    1. Thank you, and it tasted good as well. Come on by any time, I can't promise the entertainment of having a plumber working on the sink every time though.

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