BALSAMIC GLAZED PORTABELLA MUSHROOM CAPS STUFFED WITH CRAWFISH4 large portabella mushroom caps, stem and gills…
Shrimp en Papillote
Recipe By: Alice Morrow
- Pecan oil or Canola oil
- 1 bell pepper of each color, red, orange, yellow, green (cut into strips)
- 1 large red onion, thinly sliced
- 1 carton of fresh shitake mushrooms, sliced
- Targil Seafood Rub
- Salt, red/black pepper
- 1 container of pico de gallo
- Soy sauce
- Worcestershire sauce
- 2 dozen, peeled large shrimp
- Parchment paper or foil
- Measure out your paper or foil that is twice as long as your baking sheet and then another 2-4 inches for folding over and sealing.
- Season shrimp.
- Take oil and brush the paper or foil with it on one side.
- Layer on paper or foil, to one side, as follows: onions, peppers, mushrooms, shrimp and pico de gallo. You may want to put a little seasoning on the veggies.
- Drizzle with soy sauce and Worcestershire.
- Fold over the paper or foil so that the ends meet. Crimp the edges all around the 3 sides until you have made a tight fold. Packet needs to be air tight.
- Place on your baking sheet and place in 400 oven for 20-25 minutes, depending on size of shrimp. The packet should puff up and make sure your shrimp are cooked through.
- When you remove from oven, be very careful when breaking open the paper or foil, lots of steam will escape. If for some reason your shrimp are not cooked enough, just place back in oven. It will not hurt the end product at all.
****When I have leftovers, I mix with a nice pasta and drizzle a little extra virgin olive oil, lemon juice and grated parmesan cheese. Wonderful flavors!!!!!!!!!!!!!!!!