Photo: Dana DeVolk
Shrimp with Lemon en Papillote
7 ingredients
Serves 4.
openrecipes
Pimentón lends a nuance of smoky flavor to these shrimp, which cook to perfection in a parchment-paper pouch. The recipe was developed for a Cuisinart steam oven but can be made in a conventional oven instead. Place the parchment packets on a baking sheet and bake in a preheated 425°F oven until the shrimp are opaque and cooked through, 15 to 20 minutes.
Estimated Nutrition (whole recipe, rough)
247
Calories
25g
Protein
14g
Fat
8g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large garlic clove
- Kosher salt, to taste
- 1 1/2 Tbs. olive oil
- 1 tsp. pimentón or smoked paprika
- Freshly ground pepper, to taste
- 1 lb. large shrimp, peeled and deveined, tails intact
- 1/2 lemon, cut into thin slices
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes