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Photo of Shrimp en papillote with white wine and orange by Chef Curtis Stone by WW

Shrimp en papillote with white wine and orange by Chef Curtis Stone

1
Points® value
Total Time
43 min
Prep
25 min
Cook
15 min
Serves
4
Difficulty
Moderate
This delicious shrimp dish is courtesy of Chef Curtis Stone. It's a wonderful way to use that bag of frozen shrimp you may have stashed away in the back of your freezer. See Chef Stone's tips below how to segment the oranges. If you want to prep this recipe ahead, the paper parcels can be assembled and refrigerated up to 2 hours before cooking.

Ingredients

Uncooked string beans

8 oz, thin variety, ends trimmed

Baby carrots

12 medium, peeled, halved lengthwise

Shallot

2 item(s), thinly sliced

Table salt

1 pinch(es), or to taste

Black pepper

1 pinch(es), or to taste

Uncooked shrimp

24 large, peeled, deveined

Orange

2 medium, segmented (see tip below)

Fresh ginger

2 tsp, fresh, peeled, finely chopped

White wine

½ cup(s), dry variety

Fresh thyme

4 sprig(s)

Instructions

  1. To prepare paper, preheat oven to 400°F and place 2 large baking sheets in oven to preheat.
  2. Fold four 24 x 16-inch sheets of parchment paper in half so that they are now 12 x 16 inches. Cut each rectangle into a half heart shape with center of heart being folded. Open paper hearts and lay them flat on a work surface.
  3. To assemble packages, lay green beans tightly together on right side of each paper heart. Lay carrots on green beans. Sprinkle shallots over and around vegetables then sprinkle vegetables lightly with salt and pepper.
  4. Season shrimp with pepper. Place shrimp on top of vegetables and top with orange segments. Sprinkle ginger over, and then drizzle wine over, being careful to keep liquid next to vegetables and shrimp. Place a sprig of thyme atop each.
  5. Fold left panel of each heart over fillings to form half heart shape. Starting from top of each parcel, make small, overlapping pleats to seal open sides and create a half-moon shape. Be sure to completely close or crimp package so steam does not escape while cooking.
  6. To bake packages, place four paper packages on preheated baking sheets and return baking sheets to oven. Bake for 14 minutes. (Paper will puff up while baking.)
  7. Remove parcels from oven and let sit at room temperature for 3 minutes.
  8. To serve, carefully cut or tear open paper parcels, being careful of steam, and transfer parcels to serving plates and serve immediately.
  9. Serving size: contents of one paper parcel

Notes

Chef Stone's tips to segment oranges: Cut off tops and bottoms of two oranges. Using a small sharp knife, cut away peel and white pith from oranges, following curve of oranges from top to bottom. Holding one orange in your hand, and working over a bowl, make 2 cuts along membranes on either side of a segment, then lift segment out of membranes and drop it into bowl. Repeat to remove all segments from both oranges.

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