Recipe: Shrimp and Mandarin Parcel RecipeServes 4
1 large foil roasting bag
2 lbs. fresh whole shrimp (if frozen, defrost thoroughly in fridge before using - ensure there are no ice crystals), shelled
2 cups mandarin orange segments
1 cup salted butter, softened
1 tbsp. fresh cilantro, chopped
1 tsp. fresh ground cloves
1 tbsp. fresh chives, chopped
1 shallot, finely chopped
2 tsp. coarsely ground black pepper
cilantro sprigs to garnish
Preheat oven to 375 F (175 C). Grease inside of roasting bag and put it on a heatproof cookie sheet.
Using a food processor, blend butter, cilantro, ground cloves, chives, shallot and black pepper for about 3 minutes using the pulse button. Do not over do. The butter should be speckled with the herbs.
Spoon the butter onto a plate and allow to set. Cut butter into 1/4 inch chunks. Set aside.
Wash shrimp with water. Place shellfish inside the roasting bag and top with the mandarin segments and chunks of butter. Carefully roll up the bag opening in the direction of the top of the bag to keep in the heat, prevent the juices from leaking and to ensure a good blending of flavors.
Bake in the oven for 20 minutes, or, if using a barbecue, follow the barbecue's manual directions for foil baking shellfish according to weight. Serve hot garnished with cilantro sprigs, accompanied by a salad.
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Recipe: Shrimp and Mandarin Parcel Recipe