Shrimp en Papillote (Papillote Shrimp)

Shrimp en Papillote (Papillote Shrimp)

Shrimp en Papillote (Papillote Shrimp)

shrimp en papillote (parchment-wrapped shrimp)
To be honest, I could have just tossed all of the ingredients in my wok for a stir fry, but there’s something to be said about trying something new every now and then, and cooking things in their own tiny paper packets (“en papillote”) is one of those things.

This is a fast supper, but it’s also something spectacular. This dish is delicious and ideal for a “dinner for two.” If there are more than two of you, you can easily double this recipe to feed additional people.

This recipe is a little on the sloppy side. You may use any type of noodle you choose or have on hand, and as much or as little as you want. It’s also much up to you what size and number of shrimp you use. As long as everything fits in the packages, that is:)

Cooked shrimp might be used in this recipe; simply shorten the oven time to roughly 10 minutes.

Many supermarkets have parchment cooking pouches, which would be ideal for this recipe and would make it much easier to prepare!

Papillote Shrimp, Bok Choy, and Noodles
These easy-to-make shrimp, bok choy, and noodle packets are a unique take on a classic Asian dish. You may use fresh or cooked shrimp, as well as any type of noodle. It serves two people. As needed, double the amount.

Ingredients \sSauce:

3 tablespoons soy sauce
rice vinegar, 3 tbsp
2 tablespoons hoisin sauce
3 tablespoons lime juice
2 tsp Asian chili garlic sauce or 1 tsp Sambal Oelek
3 garlic cloves, minced
2 tsp. minced fresh ginger

16-20 raw shrimp, peeled and deveined (number varies on shrimp size)

6 baby bok choy, thick end removed, washed, and thinly sliced

2 thinly sliced green onions (white and light green parts only)

Asian noodles of your choice, soaked or cooked according to package directions, then drained and slightly chilled (I used 3-minute chow mein noodles, that I boiled first)

Garnish with chopped fresh cilantro, parsley, or pea shoots

slices of lime, for serving


Preheat the oven to 375 degrees Fahrenheit. If you’re only preparing two, put the rack in the middle of the oven. Place a rack in the top and bottom thirds of the oven and use two baking sheets, switching their positions halfway through baking if doubling to create four.
Cook or soak the noodles according to package directions (enough for 2 servings). Drain and set aside to cool. Tip: Instead of using a pot, boil a couple of inches of water in a big, deep pan to rapidly cook a small number of noodles. It boils significantly faster and has just enough water for a tiny number of noodles.
Meanwhile, make the sauce by mixing together all of the sauce ingredients in a small basin.

In a medium mixing dish, place the shrimp. In a separate medium dish, place the bok choy. Finally, in a third medium bowl, lay slightly cooled noodles. Distribute the sauce evenly among the three bowls and toss to coat. Allow it settle for a few minutes while you get your parchment ready.
Cut two 15×24-inch parchment paper pieces. To produce 15×12-inch pieces, fold each one in half. Draw half a heart with a pen, starting at the bottom of the folded side and moving up and back to the folded edge 3 or 4 inches from the top, with the fold perpendicular to you and on the right side. Replace the other sheet of parchment and repeat the process. Cut along the pen line with scissors and open up (the fold is in the middle of your paper).

Place a heaping of noodles on one side of the heart to make your packets (in a line, close to the fold). Half of the bok cabbage and half of the shrimp go on top. Rep with the other piece of parchment. Top with green onions, then equally distribute the remaining sauce over each mound. Fold the empty half of the heart to meet the opposite side evenly to seal the packages. Start pleating and pinching at the top of the folded edge and work your way around the edges, pushing down to seal. Twist the bottom point together when you come to the bottom. Replace the other sheet of parchment and repeat the process. Cut along the pen line with scissors to open it up.

Place the packets on a baking sheet (it’s fine if the paper ends up hanging off). Depending on the size of your shrimp, bake for 12-15 minutes (longer for large shrimp). The packets should be puffy. To check if the shrimp are done, open one slightly (nice and pink). If not, reseal the bag and bake for a few more minutes.
To serve, cut a slit from top to bottom with a sharp knife, then cut small slits on each side in the centre using kitchen scissors so you can fold it open. Replace the other sheet of parchment and repeat the process. Cut along the pen line with scissors and open up (the fold is the center).

Replace the other sheet of parchment and repeat the process. Cut along the pen line with scissors to open it up (the fold is the centre of your heart). Brush a couple of inches around the exterior with vegetable oil, leaving the inside bare.