In this Asian-inspired dish, tender shrimp and crisp bok choy are infused with the complex flavors of ingredients like hoisin sauce and hot chili oil (available in the supermarket’s international foods section).
Serve with soba noodles or steamed rice.
Much of the excitement of cooking en papillote is the moment when you open the packets and release an enticing cloud of aromatic steam. So that everyone gets to experience that moment, serve the unopened packets on plates and let people open their own.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Lovely recipe; definitely dramatic to cut open the paper packets! I added some pieces of salmon trout to the shrimp and bok choi and bumped up the hoisin sauce by one tsp. Added a nice touch of color and lots of flavor. My dinner guests loved it!
A hit with the whole family, especially my shrimp-adverse teens. (Remember when we were growing up, shrimp was an extravagance? You would think I was trying to feed them liver!) It was a very satisfying meal served with brown rice. A little labor intensive for a busy weekday but scrumptious nonetheless.
The flavor really is excellent and its easy to make. I do like to add bell peppers,celery & onions to the pouch. I've experimented with several of the "Papillotes" recipes and this is my favorite one so far.
Light and delicious.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.