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1
Combine soy sauce, sesame oil, rice wine (or sherry), honey, garlic, ginger, sesame seeds, five-spice powder, and crushed red pepper (if using) in a large bowl.
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2
Add shrimp and mix wel;.
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3
marinate in the refrigerator for 1 hour.
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4
Preheat oven to 400F
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5
To prepare packets, start with four 20- to 24-inch-long pieces of parchment paper or foil.
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6
Fold in half crosswise; with foil folded, draw half a heart shape on one side as you would if you were making a valentine.
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7
Use scissors to cut out the heart shape & open up the heart.
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8
Combine corn with snap peas and bell pepper in a medium bowl.
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9
Using a slotted spoon, transfer one-fourth of the shrimp to one side of each open heart fairly close to the crease and leaving at least a 1-inch border around the edges for folding.
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10
(Reserve the marinade.)
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11
Place one-fourth of the vegetable mixture (about 1 cup) on top of each portion of shrimp.
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12
Close the packet to cover the ingredients.
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13
Starting at the top, seal the packet by folding the edges together in a series of small, tight folds.
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14
Twist the tip of the packet and tuck it underneath to help keep the packet closed.
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15
Place the packets on a large rimmed baking sheet (packets may overlap slightly).
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16
Bake until the shrimp are just cooked through and the vegetables are tender, about 15 minutes.
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17
(Carefully open one package to check for doneness be cautious of the steam.
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18
).
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19
Meanwhile, place the reserved marinade in a small saucepan.
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20
Bring to a boil over medium-high and boil until reduced slightly, 3 to 5 minutes.
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21
Let the packets rest unopened for 5 minutes.
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22
Serve the shrimp and vegetables drizzled with the reduced marinade.
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23
*Five-spice powder is typically made from fennel, cloves, peppercorns, star anise, and cinnamon.
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24
Find it in the spice section or along with toasted sesame oil and rice wine in the Asian section of your supermarket or at Asian markets.
