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Soy And Ginger Shrimp En Papillotes

In this Asian-inspired dish, tender shrimp and crisp bok choy are infused with the complex flavors of ingredients like hoisin sauce and hot chili oil (available in the supermarkets international foods section). Serve with soba noodles or steamed rice.

Serves 4

1½ Tbs. soy sauce

1½ Tbs. unseasoned rice vinegar

1 Tbs. hoisin sauce

1 Tbs. fresh lime juice

1 tsp. hot chili sesame oil

1 tsp. honey

1½ lb. extra jumbo shrimp (16 to 20 per lb.), peeled and deveined

2 tsp. minced fresh ginger

2 small cloves garlic, minced

8 oz. bok choy (preferably baby bok choy), washed and cut into 1/3-inch-thick slices (3 cups)

Peanut or vegetable oil for brushing the packets

2 scallions (white and light-green parts only), thinly sliced

2 Tbs. chopped fresh cilantro

Position racks in the upper and lower thirds of the oven and heat the oven to 375°F. Prepare 4 parchment or foil sheets as instructed on.

In a small bowl, stir the soy sauce, vinegar, hoisin sauce, lime juice, hot chili oil, and honey. In a medium bowl, combine the shrimp, ginger, and garlic. Pour about half of the soy mixture over the shrimp and toss to coat. In another medium bowl, combine the bok choy, scallions, and cilantro. Add the remaining soy mixture to the bowl and toss to coat.

Arrange the sheets on a work surface. Brush the inside of each with oil, leaving a 3-inch border. Distribute the bok choy among the sheets, arranging it on one side. Pour over any liquid remaining in the bowl. Arrange the shrimp on the bok choy, using a rubber spatula to scrape any seasoning on top. Seal the packets as instructed on.

Transfer the packets to two large, rimmed baking sheets and bake for 8 minutes. Rotate and swap the baking sheets’ positions and continue to bake until the packets are puffed and fragrant, about 7 minutes more. Serve immediately.


It is a quote. Fine Cooking Magazine October / November 2011

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