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Categories:
shrimp onion green chili pepper garlic seasoning lemon peel lemon juice cilantro tomatoes chicken stock white wine Bread
Viewed: 31 - Published at: 3 years agoIngredients
- 1 1/2 lbs medium shrimp, peeled and deveined
- 1 None onion, thinly sliced
- 1 None fresh long green chili pepper, thinly sliced
- 2 cloves garlic, sliced
- 1 tbsp Mexican seasoning
- 1 tbsp finely grated lemon peel
- 2 tbsp lemon juice
- 1/3 cup coarsely chopped cilantro
- 1/2 cup canned diced tomatoes
- 1/3 cup chicken stock
- 1/3 cup dry white wine
- None None Lime wedges and toasted bread, to serve
Method
- Preheat the oven to 400°F. Cut four 8-inch square pieces of parchment paper and foil. Place a piece of foil on a flat work surface; top with a piece of parchment paper. Spray parchment paper with no stick cooking spray. Repeat to make 4.
- Combine shrimp, onion, chili, pepper, garlic, seasoning, lemon peel and juice, and cilantro in a large bowl.
- For each parcel, place 1/4 of the shrimp mixture in center of prepared parchment paper. Top with 1 1/2 tbsp tomato, 1 tbsp stock and 1 tbsp wine. Fold in sides of paper and foil to enclose filling and form a tight seal. Place packets, seam-side up, on a baking pan.
- Bake for 15 mins or until shrimp change color. Transfer to serving plates. Serve with lime wedges and bread.
