Detox Monday

A few weeks ago, my friend gave me a care package consisting of a couple of interior design magazines (to get my house decorating juices flowing), as well as The Best of Fine Cooking, a great cooking magazine. On my first flip through the magazine, I was immediately drawn to a Soy and Ginger Shrimp recipe that requires a cooking technique called “en papillote,” meaning cooking in parchment paper. According to the magazine, this method dates back to 20th century France. Cooking in packets is a method used as a way to get maximum flavor with little or no added fat, as the food cooks in its own steam. Plus, the parchment packets make an impressive presentation, releasing a cloud of intoxicating aromas as it’s opened. For this particular recipe, the shrimp is cooked to perfection in the Asian-inspired sauce, and paired with crisp bok choy. I was pleasantly surprised by how such simple preparations yielded such a special dinner.

To create the parchment packets, follow the steps below:
Cut four 15×24-inch sheets of parchment. Fold each sheet in half, forming a 15×12-inch rectangle. With a pencil, draw a half-heart on each, centering it on the folded edge. Cut out the hearts. (This shape is easier to seal than a rectangle.)




Unfold the paper and arrange the ingredients, as instructed in the recipe, on one half of the heart. Fold the other half over and line up the edges.

Starting at the top of the heart, fold over about 1/2 inch of the edge, pressing down to make a crisp crease. Continue working your way around the edge of the packet, making overlapping folds (like pleats), always pressing firmly and creasing the edge so the folds hold. Twist the tip of the heart to finish. If necessary, make a second fold anyplace that doesn’t appear tightly sealed.



Soy and Ginger Shrimp en papillotes

Source: The Best of Fine Cooking

What You Need

  • 1 1/2 tablespoons soy sauce
  • 1 1/2 tablespoons unseasoned rice vinegar
  • 1 tablespoon hoisin sauce
  • 1 tablespoon fresh lime juice
  • 1 teaspoon hot chili sesame oil
  • 1 teaspoon honey
  • 1 1/2 pounds extra jumbo shrimp (16 to 20 per pound) peeled and deveined
  • 2 teaspoons minced fresh ginger
  • 2 small cloves garlic, minced
  • 8 ounces bok choy (preferably baby bok choy), washed and cut into 1/2-inch-thick slices (3 cups)
  • 2 scallions (white and light-green parts only), thinly sliced
  • 2 tablespoons chopped fresh cilantro
  • Peanut or vegetable oil for brushing the packets

What To Do

  1. Position racks in the upper and lower thirds of the oven and heat the oven 375 degrees. Prepare 4 parchment packets.
  2. To Prepare Parchment Packets
  3. Cut four 15x24-inch sheets of parchment. Fold each sheet in half, forming a 15x12-inch rectangle. With a pencil, draw a half-heart on each, centering it on the folded edge. Cut out the hearts. (This shape is easier to seal than a rectangle.) Unfold the paper and arrange the ingredients, as instructed in the recipe, on one half of the heart. Fold the other half over and line up the edges. Starting at the top of the heart, fold over about 1/2 inch of the edge, pressing down to make a crisp crease. Continue working your way around the edge of the packet, making overlapping folds (like pleats), always pressing firmly and creasing the edge so the folds hold. Twist the tip of the heart to finish. If necessary, make a second fold anyplace that doesn't appear tightly sealed.
  4. In a small bowl, stir the soy sauce, rice vinegar, hoisin sauce, lime juice, hot chili oil, and honey.
  5. In a medium bowl, combine the shrimp, ginger and garlic. Pour about half the soy mixture over the shrimp and toss to coat.
  6. In another medium bowl, combine the bok choy, scallions, and cilantro. Add the remaining soy mixture to the bowl and toss to coat.
  7. Arrange the sheets on a work surface. Brush the inside of each with oil, leaving a 3-inch boarder. 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 remaining seasoning on top. Seal the packets as instructed above.
  8. 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 another 7 minutes.
  9. Serve immediately with soba noodles or steamed rice,

Notes

In a separate bowl, I made a second batch of the sauce and tossed the cooked soba noodles in it before serving.

http://glorioffood.com/2012/09/10/detox-monday-18/

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