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Shrimps and Cherry Tomatoes En Papillotte: A Taste of Summer on the Grill

The first time I tasted shrimp cooked en papillotte, or in parchment paper, was at a tiny seaside restaurant in Provence. The aroma alone—a heady blend of herbs, garlic, and the sweet brine of the sea—was enough to transport me. As I tore open the parchment, releasing a cloud of fragrant steam, I knew I was in for something special. The shrimp, plump and perfectly cooked, had absorbed all the wonderful flavors of the Mediterranean. This recipe for Shrimps and Cherry Tomatoes en Papillotte brings back that magical evening, using foil for practicality without sacrificing any of the deliciousness.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 12-15 minutes
Total Time: 27-30 minutes
Servings: 4
Dietary Type: Dairy-Free

Ingredients

4 teaspoons olive oil
½ teaspoon salt
½ teaspoon black pepper
3 cups cherry tomatoes, halved
⅓ cup black olives, roughly chopped (kalamata suggested)
4 garlic cloves, finely chopped
2 teaspoons lemon zest, grated
1 lb shrimp, peeled, tail on
¼ cup Italian parsley, chopped

Equipment Needed

Large bowl
Measuring spoons and cups
Grater
Cutting board
Knife
Heavy-duty aluminum foil

Instructions

Preheat your grill to medium-high heat. If using a charcoal grill, ensure the coals are evenly distributed.
Cut four pieces of heavy-duty aluminum foil, each measuring 32 inches by 12 inches. The large size ensures enough room to fold and seal the packets properly.
Fold each piece of foil in half to create four rectangles measuring 16 inches by 12 inches. This double layer of foil provides extra protection against the heat, preventing burning and ensuring even cooking.
Generously oil the inside of each foil rectangle with olive oil. Alternatively, you can use a non-stick cooking spray like Pam. This step is crucial to prevent the shrimp and vegetables from sticking to the foil.
In a large bowl, combine half of the olive oil (2 teaspoons), the salt, and the black pepper. This mixture will form the base seasoning for the vegetables.
Add the halved cherry tomatoes and chopped black olives to the bowl with the oil mixture. Gently toss to coat the vegetables evenly.
Distribute the tomato and olive mixture evenly onto one half of each foil rectangle, leaving the other half empty. This creates a bed for the shrimp and prevents them from direct contact with the foil.
In the same bowl, combine the finely chopped garlic, lemon zest, and the remaining olive oil (2 teaspoons), salt, and pepper. This mixture will infuse the shrimp with a bright, aromatic flavor.
Add the peeled shrimp (with tails on) to the bowl with the garlic-lemon mixture. Toss gently to ensure the shrimp are thoroughly coated with the seasoning.
Distribute the seasoned shrimp evenly over the tomato and olive mixture on each foil rectangle.
Fold the empty half of each foil rectangle over the shrimp and vegetables, creating a sealed packet. To seal, fold the edges of the foil tightly together, crimping them to create a secure closure. This is important to trap the steam inside, which helps to cook the shrimp and vegetables evenly. Ensure that the seal is tight so no steam escapes during cooking.
Place the foil packets directly on the grill grates.
Cook for 12 to 15 minutes, or until the shrimp are pink and opaque. The cooking time may vary depending on the heat of your grill, so it’s important to check for doneness. Carefully open one packet to check the shrimp; if they are still translucent, continue cooking for a few more minutes.
Once the shrimp are cooked, carefully remove the foil packets from the grill. Allow them to rest for a minute or two before opening to prevent being burned by the escaping steam.
Carefully open each foil packet, being mindful of the hot steam. Transfer the contents of each packet onto individual serving plates.
Sprinkle each serving generously with freshly chopped Italian parsley for added freshness and visual appeal.

Expert Tips & Tricks

Don’t Overcrowd the Packets: Ensure the shrimp and vegetables are in a single layer within the foil packets. Overcrowding can lead to uneven cooking.
Preheat Your Grill: A properly preheated grill is crucial for consistent cooking.
Foil Quality Matters: Use heavy-duty aluminum foil to prevent tearing and ensure proper sealing.
Add a Splash of White Wine: For extra flavor, add a tablespoon of dry white wine to each packet before sealing.
Check for Doneness: Shrimp cook quickly, so keep a close eye on them to prevent overcooking. Overcooked shrimp can become rubbery.
Make-Ahead Prep: You can assemble the foil packets a few hours in advance and store them in the refrigerator until ready to grill. This is a great time-saver for entertaining.

Serving & Storage Suggestions

Serve the Shrimps and Cherry Tomatoes en Papillotte immediately after cooking for the best flavor and texture. The aroma released when you open the packets is part of the experience! This dish pairs well with crusty bread for soaking up the flavorful juices. Consider serving it with a simple green salad or a side of grilled asparagus.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or in a preheated oven at 300°F (150°C) until heated through. Reheating in the microwave is not recommended as it can make the shrimp rubbery. Freezing is not recommended, as it can affect the texture of the shrimp.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	160 kcal	–
Calories from Fat	64 kcal	–
Total Fat	7.1 g	10%
Saturated Fat	0.9 g	4%
Cholesterol	142.9 mg	47%
Sodium	1023.2 mg	42%
Total Carbohydrate	7.7 g	2%
Dietary Fiber	2.1 g	8%
Sugars	3 g	12%
Protein	16.9 g	33%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Spicy Kick: Add a pinch of red pepper flakes to the garlic-lemon mixture for a spicy kick.
Herb Variations: Experiment with different herbs, such as thyme, oregano, or rosemary, in addition to or instead of parsley.
Vegetable Variations: Include other vegetables like zucchini, bell peppers, or mushrooms.
Seafood Medley: Combine shrimp with other seafood, such as scallops or mussels.
Feta Cheese: Crumble a small amount of feta cheese over the shrimp and vegetables before sealing the packets for a salty, tangy flavor.

FAQs (Frequently Asked Questions)

Q: Can I use frozen shrimp for this recipe?
A: Yes, you can use frozen shrimp, but make sure to thaw them completely and pat them dry before using. This will help them cook evenly and prevent them from becoming watery.

Q: Can I use parchment paper instead of aluminum foil?
A: While parchment paper can be used for en papillotte cooking, it’s not ideal for grilling due to the high heat. Aluminum foil is a better choice for its durability and heat resistance on the grill.

Q: How do I know when the shrimp are cooked through?
A: The shrimp are cooked through when they turn pink and opaque. Avoid overcooking, as this can make them rubbery.

Q: Can I make this recipe in the oven?
A: Yes, you can bake the foil packets in a preheated oven at 400°F (200°C) for 15-20 minutes, or until the shrimp are cooked through.

Q: What is the best way to seal the foil packets?
A: Fold the edges of the foil tightly together and crimp them to create a secure seal. This will trap the steam inside and help the shrimp and vegetables cook evenly.

Final Thoughts

Shrimps and Cherry Tomatoes en Papillotte is a simple yet elegant dish that’s perfect for summer grilling. The combination of sweet tomatoes, briny olives, and succulent shrimp, infused with garlic and lemon, is a delight to the senses. I urge you to try this recipe and experience the magic of en papillotte cooking. Feel free to experiment with different herbs and vegetables to create your own unique flavor combinations. Share your creations and feedback – happy grilling! This dish is also a wonderful accompaniment to a chilled glass of crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

Shrimps and Cherry Tomatoes En Papillotte Recipe