Description
Parchment packets filled with shrimp and broccoli florets and seasoned with an Asian-inspired ginger sauce are baked for a delicious and easy-clean-up dinner.
Ingredients
- Reynolds® Parchment Paper
- 4 cups broccoli florets
- 1 pound raw shrimp, peeled and deveined
- 2 cloves garlic, crushed
- 1 tablespoon sesame oil
- ½ tablespoon grated fresh ginger
- ½ tablespoon soy sauce
Instructions
- Preheat oven to 400 degrees F. Tear off four 15-inch sheets of Reynolds Parchment Paper. Fold each sheet in half and crease it in the center. Cut each into a heart shape; unfold.
- Divide broccoli and shrimp evenly on one-half of each sheet near crease.
- Mix garlic
- sesame oil
- ginger and soy sauce. Spoon 1/4 the mixture evenly over broccoli and shrimp on each sheet.
- Fold over other half of each sheet to enclose ingredients. Starting at top
- make small overlapping folds down entire length of parchment to secure edges together. Twist last fold several times to make a tight seal. Place parchment packets on a large baking sheet with 1-inch sides.
- Bake 13 to 15 minutes or until shrimp is done.
- Place parchment packets on dinner plates. Carefully cut an X in the top of each packet; open carefully
- allowing steam to escape. Serve immediately.
Servings: 4