Shrimp Floridan En Papilate
Submitted by sallieg
Florida-style shrimp baked en papillote in a tangy blue cheese, cream cheese, and sour cream sauce with garlic, parsley, and sauterne wine. Wrapped in foil packets for easy cleanup and maximum flavor.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minStraight out of the Sunshine State, this en papillote dish wraps plump shrimp in a blanket of bold, creamy sauce and bakes them into little flavor bombs.
The sauce is something special: blue cheese and cream cheese blended smooth with sour cream, garlic, fresh parsley, and a splash of sauterne wine. Each foil packet gets a generous pour of sauce, a cluster of shrimp, and a lemon wedge that steams everything together in the oven.
Tear open the packet at the table for a rush of garlicky, cheesy steam that’ll stop conversation.
Kitchen Tips
- Blend the cheeses and sour cream at room temperature for the smoothest sauce
- Ramekins work as a great alternative to foil packets for a more elegant presentation
- Seal the foil packets tightly so no steam escapes; that trapped moisture is what keeps the shrimp tender
- Serve with crusty bread to mop up every last bit of that blue cheese sauce
Ingredients
Directions
Cook, peel and clean shrimp and let cool.
Blend together the cheeses and sour cream, being careful to get a smooth and even mixture.
Cheese sauce will be thin.
Add the chopped garlic and parsley and mix well.
Add the wine. (A bit more or less wine may be required to get the desired thickness of the mixture.)
Place about 4 ounces. of the mixture on a piece of the foil; add 8 shrimp (or more if you want) and top with a piece of lemon.
Fold over 2 sides of foil, then ends, so a tight package is formed to prevent leaking. (You could use ramekins in place of foil).
Bake in oven at 350℉ (180℃) F for about 15 minutes.
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