Quick Thai-Style Green Curry Shrimp en Papillote

Instructions

• 1

  Place all the marinade ingredients in a large liquid measuring cup. Using an immersion blender, process to a coarse paste. Transfer to a medium bowl.

• 2

  Add the shrimp to the marinade and turn gently to coat.

• 3

  Insert the wire rack into position 6. Set the oven to Bake, Convection, 390°F, for 4 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 4

  Fold a rectangular piece of parchment paper approximately 10-inch x 18-inch in half crosswise to create a fold down the center and then unfold. Place the parchment on top of a piece of lightly greased foil, approximately 12-inch x 20-inch. Lightly grease the parchment paper.

• 5

  Place half of the foil and parchment onto a pizza pan or flat tray. Add the shrimp mixture to one half of the parchment and spread to a single layer. Fold the foil and parchment in half to enclose the shrimp. Fold and crimp the edges until well sealed. Slide the sealed parcel into the roasting pan.

  Tip: Folding and crimping the corners of the parcel will minimize leakage during cooking. Keeping the final sealed edge raised against the rim of the roasting pan will also help prevent leaks.
• 6

  Once preheated, place the roasting pan in the oven and bake for 4 minutes. When the oven signals, remove the roasting pan from the oven. Carefully cut open the parcel, pulling the foil outward from the center to expose the shrimp, then return to the oven. Set the oven to Broil, High, for 3 minutes and press Start.

• 7

  The shrimp should be pink and opaque and firm to touch. If not, broil it a little longer. 

• 8

  Perfect to serve as a light appetizer or over steamed rice for a more filling main. Garnish with a sprig of cilantro or a lime wedge to brighten up the bold, herby flavors.