Dave Smith > wrote in news:48093da0$0$26512
:

> I saw Anna Olsen prepare this on her show last night and tried it
> tonight. I have to say that is borders on sinful that something so
quick
> and easy to assemble and cook can be so delicious. I made some saffron
> rice to go with it. It was a big hit and I will definitely do it again.
>
> Seafood in Parchment Parcels
>
> * Parchment paper
> * 1 cup sliced green and/or yellow zucchini
> * 1 cup sliced red and yellow bell pepper
> * 8 ounces large shrimp (21/25), peeled, de-veined with tails off
> * 8 ounces sea scallops
> * salt and pepper
> * 1 x red onion, sliced
> * 4 sprig fresh marjoram or oregano
> * 4 sprig fresh thyme
> * 4 Tbsps dry white wine
> * 4 x thin lemon slices
> * 2 Tbsps butter
>
>
> Directions:
> Seafood in Parchment Parcels
>
> 1. Preheat oven to 375 F.
> 2. Cut 4 sheets of parchment 16-inches by 12-inches. Fold paper in
> half to make a crease, then open up. Arrange zucchini slices and
peppers
> on parchment paper, then distribute shrimp and scallops over zucchini
> and peppers. Season lightly and top with red onion and herbs. Sprinkle
> seafood with white wine, arrange lemon slices and top with a tablespoon
> of butter on each paper.
> 3. To create the parcel, fold paper over seafood. Starting at a
> folded end, make a small crease in the paper, folding on an angle. Make
> the next fold so that the crease overlaps the first fold (this is how
> you create a seal). Continue with these small folds, working your way
> around the seafood, until you get to the end. Twist the parchment at
the
> end to finish the seal.
> 4. Place parchment parcels on a baking tray and bake for about 15
> minutes, until the parcels inflate. To serve, place parcel on a plate
> and cut or tear open (watch for the steam).
> 5. Parcels can be assembled up to 6 hours in advance and chilled.

Hey we are talking shrimp and scallops here...where's the garlic? Other
than missing garlic it looks like a keeper

--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.

hahabogus wrote:

>
> >
> > on parchment paper, then distribute shrimp and scallops over zucchini
> > and peppers. Season lightly and top with red onion and herbs. Sprinkle
> > seafood with white wine, arrange lemon slices and top with a tablespoon
> > of butter on each paper.
> > 3. To create the parcel, fold paper over seafood. Starting at a
> > folded end, make a small crease in the paper, folding on an angle. Make
> > the next fold so that the crease overlaps the first fold (this is how
> > you create a seal). Continue with these small folds, working your way
> > around the seafood, until you get to the end. Twist the parchment at
> the
> > end to finish the seal.
> > 4. Place parchment parcels on a baking tray and bake for about 15
> > minutes, until the parcels inflate. To serve, place parcel on a plate
> > and cut or tear open (watch for the steam).
> > 5. Parcels can be assembled up to 6 hours in advance and chilled.
>
> Hey we are talking shrimp and scallops here...where's the garlic? Other
> than missing garlic it looks like a keeper

I see no reason why a little garlic wouldn't work with the shrimp but I am
not sure about the scallops. I confess that I altered it a little. I had
some nice fresh asparagus and was going to serve it on the side but thought I
might as well stick it inside the package, and it turned out nicely.

On Apr 19, 10:12�am, hahabogus > wrote:
> Dave Smith > wrote in news:48093da0$0$26512
> :
>
>
>
>
>
>
>
> > I saw Anna Olsen prepare this on her show last night and tried it
> > tonight. I have to say that is borders on sinful that something so
> quick
> > and easy to assemble and cook can be so delicious. �I made some saffron
> > rice to go with it. It was a big hit and I will definitely do it again.
>
> > Seafood in Parchment Parcels
>
> > � � �* Parchment paper
> > � � �* 1 cup sliced green and/or yellow zucchini
> > � � �* 1 cup sliced red and yellow bell pepper
> > � � �* 8 ounces large shrimp (21/25), peeled, de-veined with tails off
> > � � �* 8 ounces sea scallops
> > � � �* salt and pepper
> > � � �* 1 x red onion, sliced
> > � � �* 4 sprig fresh marjoram or oregano
> > � � �* 4 sprig fresh thyme
> > � � �* 4 Tbsps dry white wine
> > � � �* 4 x thin lemon slices
> > � � �* 2 Tbsps butter
>
> > Directions:
> > Seafood in Parchment Parcels
>
> > � � 1. Preheat oven to 375 F.
> > � � 2. Cut 4 sheets of parchment 16-inches by 12-inches. Fold paper in
> > half to make a crease, then open up. Arrange zucchini slices and
> peppers
> > on parchment paper, then distribute shrimp and scallops over zucchini
> > and peppers. Season lightly and top with red onion and herbs. Sprinkle
> > seafood with white wine, arrange lemon slices and top with a tablespoon
> > of butter on each paper.
> > � � 3. To create the parcel, fold paper over seafood. Starting at a
> > folded end, make a small crease in the paper, folding on an angle. Make
> > the next fold so that the crease overlaps the first fold (this is how
> > you create a seal). Continue with these small folds, working your way
> > around the seafood, until you get to the end. Twist the parchment at
> the
> > end to finish the seal.
> > � � 4. Place parchment parcels on a baking tray and bake for about 15
> > minutes, until the parcels inflate. To serve, place parcel on a plate
> > and cut or tear open (watch for the steam).
> > � � 5. Parcels can be assembled up to 6 hours in advance and chilled.
>
> Hey we are talking shrimp and scallops here...where's the garlic? Other
> than missing garlic it looks like a keeper

One can always find other ingredients to add, I'd add a soupcon of
ginger. Garlic goes well with sauted shell fish but I think it can
over power steamed, I would use scallions instead of red onion for the
same reason, too strong for delicate shellfish. I would also do the
shrimp and scallops in separate pouches lest they both taste the same.

There is nothing new about this, in fact it's probably one of the
oldest forms of cooking... most of the world does the same dish cooked
wrapped in leaves over an open fire or steamed in a pit... you can do
the same on your outdoor grill, in fact it's one of the best ways to
handle delicate fish. Most every ethnic market sells packets of
banana leaves in the refrigerated case... but you can use various
cabbage and lettuce leaves too.

Dave Smith > wrote in
:

>> Hey we are talking shrimp and scallops here...where's the garlic?
>> Other than missing garlic it looks like a keeper
>
> I see no reason why a little garlic wouldn't work with the shrimp but
> I am not sure about the scallops. I confess that I altered it a
> little. I had some nice fresh asparagus and was going to serve it on
> the side but thought I might as well stick it inside the package, and
> it turned out nicely.
>
>

I was thinking garlic and the white wine...maybe some lemon zest...would
make a nice sauce. A pinch of cayenne couldn't hurt either as far as I
believe. No Scratch the cayenne.

--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.