Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this week

Top posting users this month

Ad Space M-4

Shrimp with Lemon en Papillote



Posts : 16651
Thanked : 812
Join date : 2013-01-12

Shrimp with Lemon en Papillote

Post by Lobo on Sun 07 Feb 2016, 7:00 pm

Shrimp with Lemon en Papillote

Read Reviews

Write a Review
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4
Pimentón lends a nuance of smoky flavor to these shrimp, which cook to perfection in a parchment-paper pouch. The recipe was developed for a Cuisinart steam oven but can be made in a conventional oven instead. Place the parchment packets on a baking sheet and bake in a preheated 425°F oven until the shrimp are opaque and cooked through, 15 to 20 minutes.

  • Printer Friendly Version

  • 181


  • 1 large garlic clove
  • Kosher salt, to taste
  • 1 1/2 Tbs. olive oil
  • 1 tsp. pimentón or smoked paprika
  • Freshly ground pepper, to taste
  • 1 lb. large shrimp, peeled and deveined, tails intact
  • 1/2 lemon, cut into thin slices

Wine Pairing

This pairs well with crisp, full-bodied white wines from our Wine Club.


Place the garlic on a cutting board and sprinkle with salt. Using the side of a chef’s knife, smash the garlic, then press and drag the side of the knife back and forth over the garlic to create a paste. Place in a bowl and whisk in the olive oil, pimentón and pepper. Add the shrimp and lemon slices and toss to coat evenly.

Place 2 half-sheets of parchment paper, each 12 by 16 inches, on a work surface. Place half of the shrimp mixture in the center of each sheet.

Bring the long ends of 1 parchment sheet together in the center and create a 1/2-inch fold. Make several more 1/2-inch folds to form a tight seal, then twist the ends of the packet to close completely. Place the packets on the baking tray of a Cuisinart steam oven.

Position a rack in the lower rung of the steam oven. Transfer the tray to the oven. Turn the oven to the super-steam setting at 400ºF according to the manufacturer’s instructions. Steam until the shrimp are cooked through, about 10 minutes. Transfer the packets to a platter and carefully open them. Serve the shrimp immediately. Serves 4.

Williams-Sonoma Kitchen

    Current date/time is Fri 28 Oct 2016, 5:16 am