North Carolina Sea Grant
Mariner's Menu

Mariner's Menu

December 15, 2014 | Vanda Lewis

another fresh seafood idea

Note: We used  rectangular-shaped parchment for this recipe. See Flounder with Fresh Mushrooms in Parchment for instructions on how to cut the parchment and wrap the fish.

Using parchment is a good way to interest children in cooking seafood. And it’s also a helpful way to get them to try new foods. They’re fascinated by this different way of eating.

At one time, people used brown paper bags for cooking. And children have sometimes been taught how to cook an individual meal in a lunch bag.

Prepare 3 or 4 pieces of parchment. Lightly oil each. Place on baking sheet.

In small saucepan, heat 3 tablespoons oil over medium heat. Sauté onion and garlic until tender. Remove from heat and add parsley, savory, lemon juice, crumbs and Parmesan.

Divide shrimp evenly on parchment. Sprinkle with crumb mixture. Pour 1 tablespoon wine over each. Close parchment. Bake at 400 F until shrimp are done, about 10 to 12 minutes. Place on serving plates. Serves 3 to 4.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas 

Contributed by Joyce Taylor

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