Gambas al Papillote - Shrimp in Parchment Paper with Fennel
Ingredients
Serves 4
20 shrimp, peeled and deveined
2 tsp "seafood" spice blend
2 large fennel bulbs
1 untreated lemon
4 garlic cloves
20 cherry tomatoes
extra virgin olive oil
parchment paper and kitchen twine
Preparation
Season the shrimp with the seafood spice blend and a little salt.
Cut the parchment paper into four strips (approx. 40 x 60 cm).
Wash the fennel, remove the core, and slice it thinly. Set aside the fennel greens for garnish.
Slice the garlic cloves thinly as well. Wash the lemon and peel the zest very finely with a vegetable peeler. Cut the cherry tomatoes in half.
Lay out all the strips of parchment paper, arrange the fennel slices in the center of each strip, and season with a little salt. Layer the shrimp, cherry tomatoes,
lemon zest, and garlic one on top of the other. Drizzle with a little olive oil, fold the parcels closed, and tie them in the middle with kitchen twine.
Cook the parcels on the griddle over moderate heat until the fennel on the underside of the parchment paper is visibly browned. The heat will steam the shrimp in the juices of the ingredients.
Cut open the parcels directly onto the plates. Season with lemon juice and sea salt, and garnish with fennel greens. Enjoy with olive oil and toasted baguette.
Aioli also pairs wonderfully with this dish.
