BCL - Utokia's Ginger Shrimp and Broccoli with Garlic The Best Recipes

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Utokia's Ginger Shrimp and Broccoli with Garlic

"Parchment packets filled with shrimp and broccoli florets and pro with an Asian-inspired ginger sauce are baked for a scrumptious and easy-easy-up dinner."

Ingredients :

• Reynolds® Parchment Paper
• 4 cups broccoli florets
• 1 pound raw shrimp, peeled and deveined
• 2 cloves garlic, crushed
• 1 tablespoon sesame oil
• 1/2 tablespoon grated fresh ginger
• half tablespoon soy sauce

Instructions :

Prep :	Cook : 4M	Ready in :

• Preheat oven to four hundred ranges F. Tear off four 15-inch sheets of Reynolds Parchment Paper. Fold each sheet in half of and crease it within the center. Cut each right into a coronary heart shape; unfold.
• Divide broccoli and shrimp calmly on one-half of every sheet near crease.
• Mix garlic, sesame oil, ginger and soy sauce. Spoon 1/four the mixture flippantly over broccoli and shrimp on every sheet.
• Fold over other 1/2 of each sheet to surround substances. Starting at top, make small overlapping folds down whole length of parchment to stable edges together. Twist remaining fold several times to make a decent seal. Place parchment packets on a big baking sheet with 1-inch sides.
• Bake 13 to 15 minutes or until shrimp is completed.
• Place parchment packets on dinner plates. Carefully reduce an X inside the pinnacle of each packet; open carefully, permitting steam to break out. Serve at once.

Notes :

• Cooking in packets made with Reynolds® Parchment Paper seals in steam, helping them prepare dinner more flippantly and infusing the meals with flavor.
• Here's a video displaying this available kitchen tip.

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