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Utokia's Ginger Shrimp and Broccoli with Garlic
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Delicious baked shrimp and broccoli in ginger sauce, cooked in convenient parchment packets for an easy and tasty meal with minimal cleanup.
Ingredients:
- Reynolds® Parchment Paper
- 4 cups broccoli florets
- 1 pound raw shrimp, peeled and deveined
- 1 tablespoon sesame oil
- 0.5 tablespoon grated fresh ginger
- 0.5 tablespoon soy sauce
Instructions:
- Preheat the oven to 400 degrees F. Prepare four heart-shaped parchment paper pieces by folding four 15-inch sheets of Reynolds Parchment Paper in half, creasing at the center, and cutting each into a heart shape before unfolding.
- Evenly distribute the broccoli and shrimp on one side of each sheet near the crease.
- Combine garlic, sesame oil, ginger, and soy sauce. Drizzle 1/4 of the mixture over each sheet, ensuring the broccoli and shrimp are evenly coated.
- Fold the other half of each parchment sheet over to enclose the ingredients. Then, make small overlapping folds down the entire length of the parchment to seal the edges. Twist the last fold several times to create a tight seal. Finally, place the parchment packets on a large baking sheet with 1-inch sides.
- Bake until shrimp is cooked through, about 13 to 15 minutes.
- Place the parchment packets on the dinner plates. With a delicate hand, cut an X on top of each packet, then gently unfold them to release the aromatic steam. Serve promptly.