Shrimp and Artichokes en Papillote


Baking fish in parchment paper (or en papillote) is not only easy, but is the perfect steamy packet of flavor. Plus, the cleanup is almost non-existent. Serve with crusty bread and extra lemon wedges for a perfect main dish for lunch or dinner.

Shrimp and Artichokes en Papillote
Yield: Serves 4

1 lb extra-large shrimp, peeled, deveined and tails removed
1 pint multicolored cherry tomatoes, halved
1 box frozen artichoke hearts, thawed and thinly sliced
2 cloves of garlic, minced
2 tablespoons olive oil
2 lemons, 1 cut into four wedges and 1 juiced and zest removed
1/4 cup chicken or vegetable stock
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1 large egg, lightly beaten
2 tablespoons fresh chives, finely chopped
Crusty bread sliced for serving


1) Preheat an oven to 425 degrees F and cut four pieces of parchment paper into 12×18-inch sheets.

2) In a large bowl, toss the shrimp with the cherry tomatoes, artichoke hearts, garlic, olive oil, lemon juice and zest, chicken stock, salt, freshly ground black pepper and crushed red pepper flakes until all ingredients are evenly combined.

3) Working on half of one prepared sheet, spoon a quarter of the mixture on the parchment paper. Continue with the other three pieces of parchment until all the shrimp mixture is evenly dispersed. If there is any remaining liquid in the bowl, pour this onto the parchment paper as well. Next, brush the edges of each piece of parchment with the beaten egg (this will help to seal the edges). Fold the parchment over the shrimp so that the corners meet. Then fold the edges together repeatedly, 4 to 5 times, creasing it at every fold, to make an airtight seal on all sides. Place the parchment packets onto a baking sheet and bake in the oven until the parchment puffs up and the shrimp is cooked through and tender, about 15 minutes.

4) Carefully open each packet with scissors, as hot steam will escape from inside. Sprinkle with chopped chives, and serve with a lemon wedge and bread on the side.