Seafood in Parchment Parcels


Wonderful way to serve the shrimp and scallops, Easy clean up and interesting presentation.  This recipe serves 4


  • Parchment Paper
  • 1 cup sliced green and yellow zucchini
  • 1 cup sliced red and yellow bell peppers
  • 8 oz large peeled, deveined and tail off shrimps, fresh or thawed, (21/25 count)
  • 8 oz sea scallops
  • salt and pepper Peppers, sweet, red, cooked, boiled, drained, with salt
  • 1 red onion, thinly sliced Onions, red
  • 4 sprigs fresh marjoram or oregano
  • 4 sprigs fresh thyme
  • 4 tbsp dry white wine Alcoholic beverage, wine, table, white
  • 4 thin lemon slices Lemon juice, raw
  • 2 tbsp butter Butter, without salt


Step 1

Preheat oven 375F Cut 4 sheets of parchment 16"by 12". Fold paper in half to make a crease, then open up. Arrange zucchini and peppers. Season lightly and top with onions and herbs. Place seafood on top then sprinkle seafood with white wine, arrange lemon slices and top with a tablespoon of butter on each paper. To create the parcel, fold paper over seafood. Starting at a folded end, make a small crease in the paper, folding on an angle. Make the next folds so that the crease overlaps the first fold (this is how you create a seal). Continue with these small folds,working your way around the seafood, until you get to the end and the seal is complete by twisting the ends to finish . Place parcels on a baking tray and bake for about 15 minutes, until parcels inflate. To serve, place parcels on a plate and cut or tear open (watch the steam)


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