The Pioneer Woman Tasty Kitchen
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New Orleans Style Shrimp en Papillote

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Level: Easy

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Description

Shrimp baked in parchment paper packets is a simple no fuss summer recipe!

Ingredients

  • 3 Tablespoons Gluten Free Worcestershire Sauce
  • 2 Tablespoons Fresh Lemon Juice
  • 1 Tablespoon Butter, Melted
  • 2 teaspoons Chopped Fresh Rosemary
  • 2 teaspoons Chopped Garlic
  • ½ teaspoons Dried Thyme
  • ½ teaspoons Hot Pepper Sauce (such As Tabasco)
  • ¼ teaspoons Ground Black Pepper
  • ¼ teaspoons Cayenne
  • 2 pounds Shell-on Jumbo Shrimp
  • 2 whole Lemons, Sliced Into 1/4 Inch Slices
  • 4 teaspoons Butter, Divided

Preparation

Combine all ingredients (except the last butter line) in a large bowl; toss until combined. Cover the bowl and marinate in the refrigerator for 30 minutes.

Preheat oven to 425 F.

Tear off 4 large sheets of parchment paper or cut out 4 circles of parchment paper and lay them out on your work surface.

Remove shrimp mixture from bowl; reserve marinade. Place one quarter of the shrimp mixture on each parchment sheet. Drizzle remaining marinade over shrimp. Top each with 1 teaspoon of butter.

Fold the edges of the circular parchment paper over to enclose the shrimp; or if using a rectangular piece fold over the sides.

Place packets seam side down on a baking sheet. Bake for 20 minutes. Remove from the oven and let them stand (in the paper packets) for 10 minutes. Carefully cut the packets open and serve immediately.

Recipe adapted from Laura Martin, Cooking Light, 2007.

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