Ingredients Jump to Instructions ↓

  1. 2 tablespoons white wine

  2. 1 tablespoon grapeseed oil

  3. 1 lemon, juiced

  4. 1 tablespoon freshly minced parsley leaves

  5. 1 tablespoon minced garlic

  6. 1 tablespoon freshly minced cilantro leaves

  7. 1/4 cup grated Parmesan

  8. 1 teaspoon curry powder

  9. 1/2 pound Israeli couscous, cooked according to package directions

  10. 4 sheets parchment paper

  11. 1 1/4 pounds raw shrimp, peeled, deveined and tails removed (21/25 count)

  12. 1 teaspoon powdered ginger

  13. 2 tablespoons grapeseed oil

  14. 2 lemons, juiced

  15. 1 tablespoon minced thyme leaves

  16. 1 tablespoon minced parsley leaves

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375 degrees F. In a medium bowl, whisk together the wine, grapeseed oil, lemon juice, parsley, garlic, cilantro, cheese and curry. Add the cooked couscous and toss well. 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.


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