| Level: | Easy |
| Total: | 50 min |
| Prep: | 20 min |
| Inactive: | 5 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic (1 minced)
- Grated zest and juice of 1 lemon
- 2 to 3 anchovies, rinsed and minced (about 1 tablespoon)
- 3 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 1 teaspoon paprika
- Kosher salt
- 2 pounds extra-large shrimp, peeled and deveined, tails intact
- 1 pint grape tomatoes, halved
- 4 scallions, sliced
- 1 red jalapeno pepper, seeded and chopped
- 1/2 cup bottled clam juice
- 2 tablespoons unsalted butter
- 1 baguette, thinly sliced
Instructions
- Preheat the oven to 425 degrees F. Whisk the olive oil, minced garlic, lemon zest and juice, anchovies, basil, parsley, paprika and 1 teaspoon salt in a large bowl. Add the shrimp, tomatoes, scallions and jalapeno; toss.
- Tear off eight 16-inch sheets of parchment paper. Make the packets (see photo gallery), using a double layer of parchment for each packet: Arrange about one-quarter of the shrimp mixture on a double layer, using a slotted spoon. Top with 2 tablespoons clam juice, 1/2 tablespoon butter and one-quarter of the liquid from the bowl. Seal as directed. Repeat to make 3 more packets; divide between 2 baking sheets.
- Transfer to the oven and bake until the parchment puffs and the shrimp are just cooked through, about 20 minutes. Let rest 5 minutes before opening.
- Meanwhile, toast the baguette slices in a grill pan until marked; rub with the remaining garlic clove. Carefully open the packets and serve with the grilled bread. Photograph by David Malosh
- Be careful when opening parchment packets – the steam is hot!
Nutrition Facts
| Calories | 376 |
| Total Fat | 17 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 200 milligrams |
| Sodium | 935 milligrams |
| Carbohydrates | 27 grams |
| Dietary Fiber | 3 grams |
| Protein | 29 grams |
| Sugar | 4 grams |
Reviews
I know the reviews here are old, but if anyone looks and is wondering how to make the parchment packets, I think the photo gallery it mentions was in the magazine, since this came out of the FN Magazine. They might have just reprinted the recipe and it said that cuz the photo gallery was in the magazine. Also, if you watch the video, you can see how they do it. Hope that helps!
We added diced zucchini + squash and left off the anchovies. served it over Israeli couscous.
DELICIOUS.
For me this dish was ok. It was neither bad nor good, hence my 1 star. I found the liquid to be excessive and the flavor was not as robust as I expected. I followed the recipe exactly. All tastes are not equal that is for sure! If used as a spring board, (which is what all recipes should be) then it does have enormous potential!
I thought the shrimp were a bit hard baking at 20 minutes…I would cut time down a bit . I might also try to marinate the shrimp a bit and may even add another 1/2 of a jalapeno since we like spicy food and also 2 more anchovies. My family loved this dinner! I used parchment pouches instead of a double layer of parchment paper. Served it with rice and green beans!
simply put – this was OUTSTANDING. the jalapeño did not add heat but it packed it with some flavor. i, too, used anchovy paste as i had it on hand. a real keeper!
What could be used as a substitute for clam juice? Not sure if I will like clam juice otherwise everything soumds great
This was most excellent! If I could give it 10 stars I would, my guy loved it! Didn’t get the anchovies in there. I, stupidly, bought sardines instead…lol I don’t believe we missed them, will try with them next time.
Made this for dinner last night and we loved it! Rather than clam juice I used lobster stock and a green jalapeno, because I had those ingredients on hand. Used a tablespoon of anchovy paste instead of minced anchovies. Also, added a little diced orange bell pepper. Served with a raw asparagus salad. Will make it again and again and again!
I made this last night for dinner and it was very good –will definitely make again. I used extra jumbo 16/25 count shrimp and ended up with about 14 shrimp per packet. I did make a few changes though; 1) omitted the jalapeno pepper (didn’t want a spicy dish), 2) rather than using anchovies in a tin, I used a little anchovy paste (½ tsp of anchovy paste equals two anchovy fillets from a tin), 3) based on a previous comment about the amount of liquid I reduced the clam juice to 1 Tbsp per packet rather than 2 and ended up with enough liquid to soaked up with bread (which was very tasty). Also did not find any photo gallery to make the packets,ended up looking at a youtube video. One change I will make next time is, rather than mixing the tomatoes in with the shrimp before adding to the packets I will add the tomatoes to the packet after the shrimp so that I can divide them more evenly among the packets, then top w/ the liquids and butter.
What photo gallery? Where’s this photo gallery that will teach me to make the packets? I don’t see it anywhere. Also, can I replace the jalapeno pepper with a sweet pepper? We don’t like anything spicy.