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.
Finely chop the mushrooms, onion, parsley and anchovies. Heat butter in a pan and stir fry the parsley and anchovies over low heat.
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.
Put the marinated and drained shrimp on top of a sheet of parchment paper. Cover with mushroom sauce.
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.
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.
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.
The butter tends to burn easily, so adjust the heat while you are sautéeing the ingredients. Close up the edges of the paper packet securely since some water will come out of the ingredients while they cook. I butterflied the shrimp, but you can chop them up roughly instead, whatever you like.