Five-Spice Shrimp & Vegetable Packets
4 servings
Active time: 45 minutes
Total time: 2 hours
Description
Chinese five-spice powder makes this combo of shrimp, corn, snap peas and bell pepper sublime. Serve with quinoa or brown rice.
Directions
- Combine soy sauce, sesame oil, rice wine (or sherry), honey, garlic, ginger, sesame seeds, five-spice powder and crushed red pepper (if using) in a large bowl. Add shrimp and mix well. Marinate in the refrigerator for 1 hour.
- Preheat oven to 400°F.
- To prepare packets, start with four 20- to 24-inch-long pieces of parchment paper or foil. Fold in half crosswise. With the parchment or foil folded, draw half a heart shape on one side as you would if you were making a Valentine. Use scissors to cut out the heart shape. Open up the heart.
- Combine corn with snap peas and bell pepper in a medium bowl.
- Using a slotted spoon, transfer one-fourth of the shrimp to one side of each open heart fairly close to the crease and leaving at least a 1-inch boarder around the edges for folding. (Reserve the marinade.) Place one-fourth of the vegetable mixture (about 1 cup) on top of each portion of shrimp.
- Close the packet to cover the ingredients. Starting at the top, seal the packet by folding the edges together in a series of small, tight folds. Twist the tip of the packet and tuck it underneath to help keep the packet closed. Place the packets on a large rimmed baking sheet (packets may overlap slightly). Bake until the shrimp are just cooked through and the vegetables are tender, about 15 minutes. (Carefully open one package to check for doneness—be cautious of the steam.)
- Meanwhile, place the reserved marinade in a small saucepan. Bring to a boil over medium-high and boil until reduced slightly, 3 to 5 minutes.
- Let the packets rest unopened for 5 minutes. Serve the shrimp and vegetables drizzled with the reduced marinade.
Tips
- Tip: To remove corn kernels from the cob, stand an ear on its stem end and slice the kernels off with a sharp knife. To extract the corn “milk” (for sauces, soups or puddings), after cutting the kernels off, press the dull side of the knife down the length of the ear to push out the rest of the corn and its milk. You’ll get about 1 cup fresh kernels from one large ear of corn.
- Tip: People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
- Equipment: Parchment paper or foil
© Meredith Operations Corporation. All rights reserved. Used with permission.
Nutrition Per Serving
- Calories308 cal
- Total Fat13.5 g
- Saturated Fat1.9 g
- Cholesterol2 mg
- Sodium619 mg
- Carbohydrate Total22.1 g
- Protein22.9 g
- Phosphorus435 mg
- Potassium435 mg
- Fiber2.6 g
- Calcium126 mg
Ingredients
- 3 tablespoons reduced-sodium soy sauce
- 3 tablespoons toasted sesame oil
- 3 tablespoons rice wine, or dry sherry
- 1½ tablespoons honey
- 2 cloves garlic, chopped
- 1 tablespoon chopped fresh ginger
- 1 tablespoon sesame seeds
- 1 teaspoon Chinese five-spice powder
- ½ teaspoon crushed red pepper, (optional)
- 1¼ pounds raw shrimp, (26-30 per pound), peeled and deveined
- 1 cup fresh corn kernels, (from 1 large ear)
- 2 cups sugar snap peas, trimmed
- 1 red bell pepper, cut into 1-inch pieces