Shrimp and Papillotes of Vegetables and Arugula Cream
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Preparation:
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10 minutes
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Cooking:
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7 to 8 minutes
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Serves:
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6
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Ingredients
2 lbs (900 g) shelled medium shrimp
Lime juice
1 cup (250 ml) Québon Ultra’cream 35% Cooking Cream or Sealtest Whipping Cream
¾ cup (180 ml) finely chopped baby arugula
Salt and crushed ground pepper
4 cups (1 litre) julienned garden vegetables (carrots, zucchini, green
or yellow beans and/or sweet peppers, etc.)
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Preparation
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1.
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In a bowl, sprinkle shrimp with lime juice.
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2.
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In another bowl, combine cream and arugula. Salt and pepper to taste.
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3.
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Preheat barbecue to medium.
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4.
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Cut out 6 large squares of foil and place a square of parchment paper on top (to keep contents from sticking).
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5. |
Divide vegetables evenly among the squares, top with cream and arugula sauce. Wrap and seal papillotes and cook 7 to 8 minutes.
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6. |
Skewer shrimp and barbecue for 4 minutes.
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7. |
Serve shrimp over vegetables and sauce.
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