Summer seems to be hanging around in New York City, and the weather is so warm that it feels like we should be eating summer squash instead of hearty fall dishes. So for dinner this evening, I decided to use up those last heirloom tomatoes and fresh baby spinach, and make a dish with classic French technique; Shrimp and Artichokes en Papillote.
Baking fish in parchment paper (or en papillote) is not only easy, but it’s the ultimate steamy packet of flavor. Plus, the cleanup is almost non-existent. The combination of juicy tomatoes, tender shrimp and artichoke hearts make this dish the perfect end-of-summer meal.