Shrimp en Papillote with Couscous

Name: Shrimp en Papillote with Couscous
Prep time: 49 min
Cook time: 49 min
Total time: 49 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp freshly minced cilantro leaves; 227 grams Israeli couscous, cooked according to package directions; 1 teaspoon curry powder; 1 Tbsp minced garlic; 1 Tbsp grape seed oil; 2 Tbsps grapeseed oil; 1 lemon, juiced; 2 lemons, juiced; 59 milliliters grated Parmesan; 1 Tbsp freshly minced parsley leaves; 1 Tbsp minced parsley leaves; 1 teaspoon powdered ginger; 567 grams raw shrimp, peeled, deveined and tails removed (21/25 count); 1 Tbsp minced thyme leaves; 2 Tbsps white wine

Shrimp en Papillote with Couscous might be just the main course you are searching for. This recipe makes 4 servings with 342 calories, 34g of protein, and 14g of fat each. This recipe covers 21% of your daily requirements of vitamins and minerals. Head to the store and pick up grape seed oil, powdered ginger, freshly parsley leaves, and a few other things to make it today. To use up the white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes roughly 49 minutes. It is a good option if you're following a pescatarian diet.

Instructions

Special equipment: 4 sheets parchment paper

Equipment you will use

Baking Paper

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

In a medium bowl, whisk together the wine, grapeseed oil, lemon juice, parsley, garlic, cilantro, cheese and curry.

Ingredients you will need

Grape Seed Oil

Lemon Juice

Cilantro

Parsley

Cheese

Garlic

Curry Powder

Wine

Equipment you will use

Whisk

Bowl

Add the cooked couscous and toss well.

Ingredients you will need

Cooked Couscous

Fold and crease the parchment in half and lay the folded sheets on a flat surface. Open and divide the couscous into center of each paper, leaving 3-inch edge clean and free of couscous. Portion the raw shrimp* over the couscous, making sure that the shrimp is not stacked on top of each other, because this would prevent even cooking. In separate bowl, whisk together the ginger, grapeseed oil, lemon juice, thyme and parsley.

Ingredients you will need

Grape Seed Oil

Lemon Juice

Shrimp

Couscous

Parsley

Ginger

Thyme

Equipment you will use

Whisk

Bowl

Drizzle the sauce over the shrimp.

Ingredients you will need

Shrimp

Sauce

To seal the paper, crimp the edges, in circular motion, folding each flap over half of previous fold until completely sealed. Repeat this process with each papillote. Arrange the packets on a cookie sheet and bake for 14 to 16 minutes.

Ingredients you will need

Equipment you will use

Baking Sheet

Oven

Remove the pan from the oven and allow to rest for 2 to 3 minutes. Once rested, carefully remove the packets from the pan, put on serving plates and "open" the papillote with knife or scissors.

Equipment you will use

Kitchen Scissors

Knife

Oven

Frying Pan

Equipment

Ingredients

Servings:

1Tbsp

freshly minced cilantro leaves 227grams

Israeli couscous, cooked according to package directions 1teaspoon

curry powder 1Tbsp

minced garlic 1Tbsp

grape seed oil 2Tbsps

grapeseed oil 1

lemon, juiced 2

lemons, juiced 59milliliters

grated Parmesan 1Tbsp

freshly minced parsley leaves 1Tbsp

minced parsley leaves 1teaspoon

powdered ginger 567grams

raw shrimp, peeled, deveined and tails removed (21/25 count)1Tbsp

minced thyme leaves 2Tbsps

white wine

Recommended wine: Sauvignon Blanc, Riesling, Pinot Grigio

Sauvignon Blanc, Riesling, and Pinot Grigio are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Peju Province Napa Valley Legacy Collection Sauvignon Blanc with a 4.2 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.