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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Wrapper's delight: two paper pouches, eight shrimp, 10 minutes dinner! Take a lowfat cooking tip from French-born Alain Ducasse, whose New York City restaurant, Alain Ducasse at the Essex House, is among the world's swankiest. Ducasse has perfected a simple method of cooking in a paper pouch, which uses trapped steam not fat to seal in flavor. In this recipe he teams shrimp with apples and cheese for a trio of seductive tastes. Tuck the ingredients into parchment-paper hearts, pop them in the oven and prepare to fall in love. Ingredients:
3 firm apples (such as granny smith or gala) |
1 tsp butter |
8 jumbo shrimp, peeled (leave tail) and deveined |
1 egg white |
4 extra-thin slices (1/2 oz) gruyère |
Directions:
1. Preheat oven to 350°F. Peel and core 2 apples. Wrap each in a sheet of aluminum foil and bake 35 minutes on a cookie sheet. Core third apple and cut into 8 slices. In a nonstick pan, sauté slices in butter, 3 minutes per side. Remove pan from heat. Cut each parchment sheet into a heart, keeping shapes as large as possible (18-inch width). Brush one side of each heart with egg white. Unwrap baked apples, place in bowl and mash with a fork. Heat oven to 400°F. Spoon 1/2 cup mashed apples into a rectangle in the center of one half of each heart. Position 4 apple slices alternating with 4 shrimp atop mashed apples. Season with salt and pepper. Layer 2 Gruyère slices on each arrangement. Fold heart, crimp edges to seal and bake 6 to 8 minutes on a cookie sheet. Transfer to plates and open right before serving.
2. Nutritional analysis per serving: 352 calories, 8 g fat (3 g saturated fat), 33 g carbohydrates, 37 g protein, 5.5 g fiber Nutritional analysis provided by Self
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