- 2 tablespoons white wine
- 1 tablespoon grapeseed oil
- 1 lemon, juiced
- 1 tablespoon freshly minced parsley leaves
- 1 tablespoon minced garlic
- 1 tablespoon freshly minced cilantro leaves
- 1/4 cup grated Parmesan
- 1 teaspoon curry powder
- 1/2 pound Israeli couscous, cooked according to package directions
- 4 sheets parchment paper
- 1 1/4 pounds raw shrimp, peeled, deveined and tails removed (21/25 count)
- 1 teaspoon powdered ginger
- 2 tablespoons grapeseed oil
- 2 lemons, juiced
- 1 tablespoon minced thyme leaves
- 1 tablespoon minced parsley leaves
Preheat the oven to 375 degrees F.
Fold and crease the parchment in half and lay the folded sheets on a flat surface. Open and divide the couscous into center of each paper, leaving 3-inch edge clean and free of couscous. Portion the raw shrimp* over the couscous, making sure that the shrimp is not stacked on top of each other, because this would prevent even cooking. In separate bowl, whisk together the ginger, grapeseed oil, lemon juice, thyme and parsley. Drizzle the sauce over the shrimp.
To seal the paper, crimp the edges, in circular motion, folding each flap over half of previous fold until completely sealed. Repeat this process with each papillote. Arrange the packets on a cookie sheet and bake for 14 to 16 minutes. Remove the pan from the oven and allow to rest for 2 to 3 minutes. Once rested, carefully remove the packets from the pan, put on serving plates and "open" the papillote with knife or scissors.
* This recipe can also be made with 6 to 8-ounce portioned fish replacing the shrimp in the recipe.