Lemongrass Coconut Shrimp and Noodles Parchment Packs
Cooking tender shrimp and noodles inside a parchment packet with aromatic coconut, curry and lemongrass creates big flavor without much added fat or salt. When you cut open the paper, the escaping steam releases a wonderful fragrance
Serving size: 4
Calories per serving: 244
4 ounces rice vermicelli
4 cups baby spinach
2 medium carrots, peeled and grated on the large holes of box grater (about 1 cup)
1/2 cup thai-style canned coconut milk
1 1/2 teaspoons thai red curry paste
1 teaspoon fish sauces
1 clove garlic, finely grated
freshly grated zest of 1 lime and 1 teaspoon lime juice, plus wedges for serving
3/4 teaspoon light brown sugar
1 pound large shrimp, peeled and deveined
2 stalks lemongrass, quartered lengthwise
Place the noodles in a large bowl and cover completely with warm water. Let sit for 5 minutes to soften, then drain well. Dry the bowl and return the noodles to it. Add the spinach and carrots and set aside.
Whisk the coconut milk, curry paste, fish sauce, garlic, lime zest and juice, and brown sugar together in a medium bowl. Transfer 1/4 cup of this marinade to the noodles, season with 1/8 teaspoon salt and toss to coat. Add the shrimp to the remaining marinade and toss to coat.
Divide the noodles and vegetables among the 4 sheets of parchment, placing on one side of the fold. Drizzle each serving with 2 tablespoons water. Top with the shrimp and drizzle with the remaining marinade. Smash the lemongrass with a mallet or other heavy item; place 2 pieces in each parchment pack.
Fold over the top half of the parchment, crimping and overlapping small folds along the open edge to seal tightly. Bake until the parchment pack puffs, about 12 minutes; the shrimp should be cooked through.
Transfer each pack to a plate. Avoiding the hot steam, carefully cut open each pack and discard the lemongrass stalks. Serve with lime wedges.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.