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.

• 1 pound medium or large shrimp, peeled and deveined
• vegetable oil for parchment
• 3 tablespoons vegetable oil
• 1 tablespoon finely chopped green onion, including tops
• ½ teaspoon pressed garlic
• 1 tablespoon chopped fresh parsley
• ¼ teaspoon savory
• 1 ½ teaspoons fresh lemon juice
• ½ cup dry bread crumbs
• 3 or 4 tablespoons freshly grated Parmesan cheese
• 3 or 4 tablespoons dry white wine

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