Mudbug Madness
SHRIMP AND CRAWFISH EN PAPILLOTE
MAKES 4 SERVINGS
Cooking seafood and veggies en papillote—in parchment paper pouches—steams them to perfection in a flash.
1 pound very thin fresh asparagus
½ cup shaved carrot
¼ cup thinly sliced shallot
¼ cup thinly sliced fresh basil
20 grape tomatoes, halved
¼ cup dry white wine
¼ cup unsalted butter, melted
1 teaspoon kosher salt
1 teaspoon ground black pepper
20 large fresh shrimp, peeled and deveined (tails left on)
½ pound crawfish tails
4 lemon slices
Lemon wedges and sliced French bread, to serve
Garnish: fresh basil leaves
1. Preheat oven to 400°.
2. Chop top 4 inches off asparagus. Discard remaining asparagus, or reserve for another use.
3. Place 4 (14x12-inch) sheets of parchment paper on a work surface. Divide asparagus tops and carrot among parchment sheets, arranging on one side of sheet in thin layers. Sprinkle shallot and basil over vegetables. Scatter tomato halves around asparagus and carrot. Drizzle with wine and melted butter. Sprinkle with salt and pepper. Top with shrimp, crawfish, and lemon slices.
4. Fold parchment over mixture, and crimp edges tightly to form a sealed packet. Place packets in a single layer on a large rimmed baking sheet.
Bake until shrimp are just cooked through, about 10 minutes. Carefully cut open packets.
