New Orleans Style Shrimp en Papillote

new orleans shrimp en papillote


  • 3 tablespoons gluten free Worcestershire sauce
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon butter, melted
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons chopped garlic
  • ½ teaspoon dried thyme
  • ½ teaspoon hot pepper sauce, such as Tabasco
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne
  • 2 pounds unshelled jumbo shrimp
  • 2 lemons, sliced into ¼ inch slices
  • 4 teaspoons butter, divided


  1. Combine first 11 ingredients in a large bowl; toss until combined. Cover and marinate in refrigerator for 30 minutes.
  2. Preheat oven to 425 degrees F
  3. Cut a large circle out of the parchment paper or a large rectangle. Remove shrimp mixture from bowl; reserve marinade. Place one quarter of the shrimp mixture on each parchment sheet. Drizzle remaining marinade over shrimp. Top each with 1 teaspoon butter.
  4. Fold over the circular parchment paper and fold over the edges multiple times to seal or if using a rectangular piece fold over the sides.
  5. Place packets on a baking sheet. Bake for 20 minutes. Let stand 10 minutes.
  6. Carefully cut the packets open and serve immediately.

more: This recipe has been shared in Slightly Indulgent Tuesdays and Gluten Free Wednesdays

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