Ginger Shrimp & Broccoli en Papillote
Reynolds® Parchment Paper
4
cups broccoli florets
1
lb. shrimp, peeled and deveined
2
cloves garlic, minced
1
tablespoon sesame oil
1/2
tablespoon grated fresh ginger
1/2
tablespoon soy sauce
PREHEAT oven to 400°F. Tear off four 15-inch sheets of Reynolds
Parchment Paper. Fold each sheet in half and crease it in the center.
Unfold.
DIVIDE broccoli evenly on one-half of each sheet near crease.
MIX garlic, sesame oil, ginger and soy sauce until well blended. Add
shrimp; stir to coat evenly. Divide shrimp evenly among packets.
FOLD over other half of each sheet to enclose ingredients. Starting at
top corner, make small overlapping folds down entire length of packet to
seal edges together. Twist the last fold several times to make a tight
seal. Repeat to make 4 packets. Place parchment packets on a large
cookie sheet.
BAKE for 13 to 15 minutes. Place parchment packets on dinner plates.
Carefully cut an X in top of each packet to allow steam to escape. Serve
immediately.
Number of Servings: 4
Nutrition Information:
(Per Serving)
calories 179grams fat 6% calories from
fat 28milligrams cholesterol 172milligrams
sodium 320grams carbohydrates 6grams
fiber 3grams protein 26
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