#FishFridayFoodies ~ Shrimp with Lemon en Papillote

Welcome to my third posting for #FishFridayFoodies! This week we are sharing a seafood recipe "en papillote". En papillote (French for "in parchment"), or al cartoccio in Italian, is a method of cooking in which the food is put into a folded pouch or parcel and then baked. The parcel is typically made from folded parchment paper, but other material, such as a paper bag or aluminium foil, may be used (source: Wikipedia).  This month our lovely hostess is Karen of Karen's Kitchen Stories.

Incorporating lean healthy seafood more regularly into my diet has been a goal of mine for awhile now, so when the lovely Wendy from A Day In The Life On The Farm suggested this group recently I was quick to raise my hand and jump on in! Inspiration and encouragement to try new delicious seafood recipes out? Yes please! Would you like to join Fish Friday Foodies?  We post and share new seafood/fish recipes on the third Friday of the month.  To join our group please email Wendy at wendyklik1517@gmail.com. 

This is a fantastic and easy recipe that you can make any night of the week. The shrimp cook up perfectly tender, and have a lovely mild seasoning that really features the delicious sweet smoked paprika which is one of my favorite seasonings.

You can serve these beauties up on a bed of jasmine rice with some roasted asparagus and call it a day, like we did last night. This was such a quick, easy, and delicious dinner. I love that we can enjoy something so fresh and tasty on a work night!

Shrimp with Lemon en Papillote adapted from Williams-Sonoma

Ingredients 
2 tsp minced garlic
Kosher salt, to taste (about 1/2 tsp)
1 1/2 TBS olive oil
1 tsp. sweet smoked paprika
Freshly ground pepper, to taste (about 1/4 tsp)
1 lb. large shrimp, peeled and deveined (thawed)
1 lemon

Directions

1. Preheat oven to 400 degrees.
2. In a large bowl, combine the garlic salt, olive oil, smoked paprika, pepper, and juice from 1/2 of the lemon. Mix well, then add in the shrimp and toss to coat.
3. Lay a large piece of parchment paper on a baking tray and pour the coated shrimp (along with any excess sauce) into the center of the paper. Slice remaining half lemon thinly and place slices on top of the shrimp.
4. Gently fold the edges of the parchment paper up and around to create a packet, tucking the edge under if possible to keep the paper packet close.
5. Place baking tray in the preheated oven and bake for 15 - 20 minutes, or until shrimp are cooked through.
6. Serve immediately. 

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