Shrimp en Papillote with Mushroom Sauce

Shrimp en Papillote with Mushroom Sauce

I covered shrimp with a duxelles sauce and cooked them en papillote (in parchment paper). The fragrance when you cut open the packet is a feast unto itself.

Ingredients: 3 to 4 servings

To clean the shrimp
2 teaspoons
2 teaspoons
To season the shrimp
White wine
1 tablespoon
Salt and pepper
a small amount
Olive oil
2 teaspoons
Mushroom sauce
Button mushrooms
100 g
1 tablespoon
Italian parsley
3 sprigs
◎White wine
1 tablespoon
◎Ketchup or tomato puree
1 teaspoon
◎Japanese Worcestershire-style sauce
1 teaspoon
◎Soy sauce
1/2 teaspoon
◎Salt and pepper
a small amount


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

Story Behind this Recipe

I wanted to use a duxelle-type sauce in a paper-packet cooked dish.