Shrimp en Papillote with Mushroom Sauce Recipe

Name: Shrimp en Papillote with Mushroom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 Shrimp; 2 tsp Salt; 2 tsp Katakuriko; 1 tbsp White wine; 1 dash Salt and pepper; 2 tsp Olive oil; 100 grams Button mushrooms; 1/4 Onion; 1 tbsp Butter; 3 sprigs Italian parsley; 2 Anchovies; 1 tbsp White wine; 1 tsp Ketchup or tomato puree; 1 tsp Japanese Worcestershire-style sauce; 1/2 tsp Soy sauce; 1 dash Salt and pepper

Servings: persons

12 Shrimp
2 tsp Salt
2 tsp Katakuriko
1 tbsp White wine
1 dash Salt and pepper
2 tsp Olive oil
100 grams Button mushrooms
1/4 Onion
1 tbsp Butter
3 sprigs Italian parsley
2 Anchovies
1 tbsp White wine
1 tsp Ketchup or tomato puree
1 tsp Japanese Worcestershire-style sauce
1/2 tsp Soy sauce
1 dash Salt and pepper

1
Rub salt and katakuriko into the shrimp, then rinse under running water to clean.
2
Pat dry well.
3
Devein the shrimp and combine with the seasoning ingredients for more than 30 minutes.
4
Finely chop the mushrooms, onion, parsley and anchovies.
5
Heat butter in a pan and stir fry the parsley and anchovies over low heat.
6
When it's fragrant, add the onion and stir fry over medium heat until translucent.
7
Add the mushrooms and stir fry until wilted, then add the ingredients and simmer while stirring to evaporate the moisture.
8
Put the marinated and drained shrimp on top of a sheet of parchment paper.
9
Cover with mushroom sauce.
10
Fold up the edges of the paper well from the edge.
11
You can fold it in any way you like as long as the packet doesn't leak.
12
Wrap it up so there's some space in the packet.
13
Bake in a preheated 360F/180C oven for 15 minutes and it's done.
14
Take care not to burn yourself when you take the packets out.
15
Cut the paper open with a knife to eat.
16
When you open up the packet, it looks like this!
17
I sprinkled homemade herb mix on top.

372

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 12 Shrimp, 2 tsp Salt, 2 tsp Katakuriko, 1 tbsp White wine, and more.

Yes, Shrimp en Papillote with Mushroom Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp en Papillote with Mushroom Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions