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gamberi, calamari e asparagi nel cartoccio (shrimp, squid, and asparagus in parchment) Recipe

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This recipe for gamberi, calamari e asparagi nel cartoccio (shrimp, squid, and asparagus in parchment) is from Lynne's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
16 jumbo shrimp, peeled (shells reserved), deveined and butterflied
2 1/2 c vegetable broth
2 1/2 c water
16 asparagus, trimmed and cut into 2 inch lengths
Fine sea salt
1 large egg white, lightly beaten
3/4 lb squid bodies and tentacles, bodies cleaned and cut lengthwise into 1/4 inch ribbons, tentacles cut in half lengthwise
4 tsp finely chopped fresh chervil
Fresh ground black pepper
4 tbs extra virgin olive oil
4 12 to 15 inch parchment paper plus more for baking sheet & kitchen string
Directions:
Directions:
Heat oven to 350. Line a baking sheet with parchment paper. Spread shrimp shells on prepared baking sheet and bake 15 minutes. Remove from oven and transfer shells to a medium saucepan. Add broth and water. Bring to a simmer and cook 15 minutes. Strain broth through a fine mesh sieve; discard shells. Cook asparagus in a medium saucepan of salted water until tender, about 3 minutes. Drain.
Brush one parchment square with egg white; place on a baking sheet. In center of square, place 4 shrimp, 1/4 of the squid, 1/4 of the asparagus, 1 tsp chervil, and generous pinch of salt and pepper; drizzle with 1 tbs shrimp broth and 1 tbs oil. Gather corners of parchment to form a packet, leaving no opening; tie tightly with kitchen string. Prepare 3 more packets in same manner.
Bake 8 to 10 minutes; save extra shrimp broth.

 

 

 

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