I kind of love cooking in a bag. Its super easy, mess free, and the perfect way to cook for one. The Hubs travels a lot and I often struggle with what to make for dinner. I’ll either make a full meal of something I really love knowing I’m going to be eating it by myself for several days, or eat some weird non-meal like popcorn and an apple. I hate to waste food.
The grocery gods were smiling on me the other day when jumbo shrimp went on super sale. I knew instantly that I’d be eating for one like a king at least for a day or two. I thought these shrimp would be the perfect thing to cook in the Paper Chef cooking bags I had at home. Since I’m also in the process of trying to buy minimal groceries, and use up what I already have on hand, I figured why not try to use as many ingredients as possible? Ha ha! Okay, I didn’t think that, but the asian flavors in this dish do require more than a few ingredients.
Asian Shrimp en Papillote recipe adapted from Fine Cooking
1-1/2 Tbs. soy sauce
1-1/2 Tbs. unseasoned rice vinegar
1 Tbs. hoisin sauce
1 Tbs. fresh lime juice
1 tsp. hot chili sesame oil
1 tsp. honey
2 tsp. Gourmet Garden fresh ginger
2 tsp Gourmet Garden garlic
1-1/2 lb. extra jumbo shrimp (16 to 20 per lb.), peeled and deveined
16 oz bag of baby spinach
2 scallions (white and light-green parts only), thinly sliced
Heat oven to 375 degrees. Whisk together first 8 ingredients in a small bowl. Add shrimp and toss to coat. Arrange spinach in the bottom of the Paper Chef cooking bag , and top with shrimp. Pour in remaining liquid. Roll up the end of the bag to create a seal. Transfer bag to a baking sheet and cook 12-15 minutes. Tear open bag and top with scallions. Serve immediately.
Pretty darn tasty if I do say so myself! Do you ever have to cook for one? What is your go-to single serving meal?