A great tasting shrimp dinner I will be making again.
- Carbohydrate 4.75241666666667 g
- Cholesterol 226.986666666667 mg
- Fat 2.68013833333333 g
- Fiber 0.718674987728397 g
- Protein 31.5581429166667 g
- Saturated Fat 0.50540425 g
- Serving Size 1 1 Serving (197g)
- Sodium 228.536291666667 mg
- Sugar 4.03374167893827 g
- Trans Fat 0.749024333333333 g
- Calories 176 calories
Step-by-step
- Rinse shrimp; remove legs, leaving tails and shells intact.
- With sharp knife, cut through shells down the back, leaving shells on.
- Devein shrimp.
- Mix garlic, onion, parsley, vermouth, soy sauce and tabasco and toss with shrimp.
- Marinate in refrigerator for about 1 hour.
- Add mushrooms and toss again.
- Cut 2 sheets of heavy duty foil.
- Double each by foldking to 18 x 18 inches.
- Divide shrimp mixture evenly between the 2 foil sheets, making single layers.
- Enclose shrimp with double folds on the tops and both sides of the packages so that none of the juices can escape.
- Place each package on a cookie sheet and bake at 400 degrees for 15 to 20 minutes, until shrimp have turned pink.
- Serve immediately.
Navigating Ingredient Swaps
Dry vermouth provides essential acidity and depth to the marinade, but substituting it with equal parts dry white wine or a splash of fresh lemon juice yields a similarly bright profile without altering the liquid balance. Soy sauce adds crucial umami through sodium, meaning that reducing it requires compensating with an alternate salt source to prevent blandness. Because shellfish absorbs surrounding flavors rapidly during the one-hour refrigeration period, altering the aromatics will fundamentally shift the final taste.
Protecting Texture Through Technique
Shrimp meat is composed of short muscle fibers supported by delicate connective tissue that toughens instantly if overheated. Leaving shells intact acts as a thermal barrier, shielding the tender flesh from direct heat while trapping moisture inside the foil packets during the 400 degrees Fahrenheit bake. When the exterior turns completely pink and opaque within 15 to 20 minutes, immediate removal prevents the internal moisture from evaporating and rendering the seafood rubbery.
Managing Moisture and Juices
Heavy-duty foil is mandatory for this method because standard weight aluminum tears easily under steam pressure. Folding the edges twice ensures a hermetic seal that captures every drop of released mushroom liquid and garlic-infused steam. Piercing the package prematurely releases this essential poaching liquid, drying out the surface of the shellfish before the interior finishes cooking.
