26 Jan Shrimp and asparagus papillote with garlic and lemon
Surprise yourself with the juiciness of this recipe.
700 grams of peeled and deveined shrimp
3 tablespoons of white wine
4 teaspoons finely minced garlic
2 teaspoons lemon zest
Salt and freshly ground pepper to taste
6 tablespoons cubed butter
1 ½ tablespoons freshly squeezed lemon juice
2 tablespoons finely chopped fresh parsley
450 grams of asparagus
Preheat a griddle or grill over medium heat. Cut four 14×12 cm pieces of aluminum foil.
Divide the shrimp on each piece of foil right down the middle of each one. Place the asparagus to one side of the shrimp, in the same direction as the longest side of the paper. Add half a tablespoon of wine to each package. Sprinkle evenly with the garlic and lemon zest. Season each with salt and pepper.
Divide the portions of butter in each packet over the shrimp and asparagus. Fold each end of the package so that there is a kind of well-sealed envelope.
Place on the grill with the entry side facing up, for approximately 10 minutes. Remove from heat and open the package. Drizzle with lemon juice and sprinkle with parsley. To serve.