Seafood cooked in parchment paper is the answer to a busy night. The simple packets can be prepared the day before, leaving you to just turn on the oven and pop them in when you get home. Ginger and sesame oil elevate this lively meal, and a generous portion of bok choy makes it as filling as it is delicious.
12 ounces shrimp, peeled and deveined
3 garlic cloves, minced
2-inch piece ginger, minced
1 teaspoon toasted sesame oil
2 teaspoons honey
2 tablespoons freshly squeezed lime juice
2 tablespoons rice vinegar
1 pound bok choy, white and green parts thinly sliced
2 scallions, thinly sliced
1 jalapeño pepper, thinly sliced
¼ cup chopped cilantro
1 Preheat the oven to 375°F.
2 In a small bowl, mix the shrimp, garlic, and ginger.
3 In another small bowl, stir together the sesame oil, honey, lime juice, and rice vinegar.
4 Cut four large circles, 12 inches in diameter, of parchment paper. On each piece, place a large handful of bok choy, and top with the shrimp and garlic-ginger mixture, scallions, and jalapeño slices. Drizzle each pile with one quarter of the vinegar–lime juice mixture.
5 Fold the parchment paper in half, creating a half-moon shape. Fold the edges together to create a seal.
6 Place the packets on a rimmed baking sheet and cook for 15 minutes. Remove from the oven and let rest for 5 minutes before serving. When opening the packet, watch for escaping steam. Garnish with cilantro and serve with white rice.
Substitution tip: Bok choy is ideal because it is quick to cook, and the stems and leaves add texture. However, green cabbage or Napa cabbage can be used in its place.
Per Serving Calories: 92; Total Fat: 2g; Saturated Fat: 0g; Cholesterol: 107mg; Carbohydrates: 6g; Fiber: 1g; Protein: 12g; Phosphorus: 217mg; Potassium: 162mg; Sodium: 484mg