Free Recipe Cioppino Seafood En Papillote
Recipe Type: S Recipes
Recipe Preparation: bake
Cooking Ingredients for Cioppino Seafood En Papillote Recipe
4 Sheets parchment paper; or
-aluminum foil, 13×1 2-inch
2 md Plum tomatoes; seeded and
-chopped
1 tb Dry white wine; optional
1 ts Olive oil
1-1/2 ts Chopped fresh basil; or 1/2
-teaspoon dried basil
1-1/2 ts Chopped fresh thyme; or 1/2
-teaspoon dried thyme
1 Clove garlic; minced
1/4 ts Salt
1 pn Saffron; crushed,
8 oz Large shrimp; peeled and
-deveined
8 oz Sea scallops; rinsed
1 sm Zucchini; halved lengthwise
-and thinly sliced
4 Green onions; cut in 1
-pieces
Cioppino Seafood En Papillote Preparation
Trim each sheet of parchment or foil to make a 12-inch square. Fold each square in half to form a triangle. Open each triangle to lay flat. Combine tomatoes, wine (if using), oil, basil, thyme, garlic, salt, and saffron in a large bowl. Add sbrirnp, scallops, zucchini, and green onion; toss to coat. Spoon mixture onto the center of one side of each triangle. Fold the paper over the mixture. Fold each of the open sides over 1/2 inch, then fold over again 1/2 inch. Place packages on baking sheet. Bake in a 400° oven for 10 to 12 minutes or till shrimp and scallops are opaque. Serve with rice, couscous, or Italian bread. Judging Doneness en Papillote . Cooking in parchment is mostly a no-look method, but for accurately judging doneness, a discreet peek is in order. To check the doneness of fish or seafood, cut a small ”x” in the top of the parchment. Insert a fork and gently press down on the food. The fish should just begin to flake easily. If cooking meat or poultry, insert a sharp knife through the x into the thickest portion of the food. Poultry and pork should no longer be pink. Per serving: 186 Calories; 3g Fat (15% calories from fat); 25g Protein; 16g Carbohydrate; 105mg Cholesterol; 338mg Sodium NOTES : 3 WW points Recipe by: Low Calorie/Low Fat Recipes, 1997 Posted to EAT-LF Digest by Betsy Burtis <ebburtis@ix.netcom.com> on Aug 17, 1999, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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