Lemongrass Coconut Shrimp and Noodles Parchment Pack

Cooking tender shrimp and noodles inside a parchment packet with aromatic coconut, curry and lemongrass creates big flavor without much[ added fat or salt. When you cut open the paper, the escaping steam releases a wonderful fragrance.]

Total Time:
35 min
Prep:
20 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 4 ounces rice vermicelli noodles
  • 4 cups baby spinach
  • 2 medium carrots, peeled and grated on large holes of box grater (about 1 cup)
  • 1/2 cup Thai-style canned coconut milk
  • 1 1/2 teaspoons Thai red curry paste
  • 1 teaspoon fish sauce
  • 1 clove garlic, finely grated
  • Freshly grated zest of 1 lime and 1 teaspoon lime juice, plus wedges for serving
  • 3/4 teaspoon light brown sugar
  • Kosher salt
  • 1 pound large shrimp, peeled and deveined
  • 2 stalks lemongrass
Directions
  • Position 2 racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Cut four 16-inch long sheets of parchment paper. Fold each sheet in half and open like a book. Divide the pieces of parchment between 2 baking sheets (2 pieces per sheet).

  • Place the noodles in a large bowl and cover completely with warm water. Let sit for 5 minutes to soften, then drain well. Dry the bowl and put the noodles back in, along with the spinach and carrot: reserve.

  • Whisk the coconut milk, curry paste, fish sauce, garlic, lime zest and juice, and brown sugar together in a medium bowl. Add 1/4 cup of the coconut marinade to the noodles, season with 1/8 teaspoon salt and toss to coat. Add the shrimp to the remaining marinade and toss to coat.

  • Divide the noodles and vegetables between the 4 sheets of parchment, placing on one side of the fold. Drizzle each serving with 2 tablespoons water. Top with shrimp and drizzle with remaining marinade. Cut each lemongrass stalk into 4 pieces and smash with mallet or other heavy item. Place 2 in each pack.

  • Fold over the top half of the parchment, crimping and overlapping small folds along the open edge to seal tightly. Bake until the parchment puffs, about 12 minutes; the shrimp will be cooked through.

  • Transfer each pack to a plate. Avoiding the hot steam, carefully cut open each pack and discard the lemongrass stalks. Serve with lime wedges.

  • Special equipment: parchment paper

  • Copyright 2016 Television Food Network, G.P. All rights reserved


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